For the Sauces:
- 8 ounces heavy cream
- 4-6 ounces dark chocolate with chipotle
- 4-6 ounces milk chocolate
- dulce de leche
- ground chipotle pepper
- ground cinnamon
- large flake salt
1. Preheat oven to 375°F. You want a long preheat time for the oven.
2. In a small bowl, combine the flour and sugar. Whisk together the eggs and vanilla in a separate bowl.
3. Combine the sugar and cinnamon in a rectangular pan long enough to roll the churros. Fit a large pastry bag with a large open star pastry tip. (Try Ateco 867, 869 or Wilton 6B.)
4. In a medium sauce pan, combine the butter, water and salt. Stir over medium heat until butter is melted. Increase heat to medium high and bring to a simmer. Remove from heat and add in all the flour at once and stir with a wooden spoon until fully combined, about 2 minutes. Return to the heat and stir briskly for another 2 minutes.
5. Transfer mixture to the bowl of a stand mixer. Mix on low for 30 seconds. Add in the egg mixture a little at a time, in about 4 or 5 additions. Increase mixer speed and beat for 30 seconds to a minute, or until the batter is sticky and a ribbon of dough barely falls back on itself when the beater blade is lifted.
6. Transfer batter to the prepared pastry bag, placing plastic wrap over the tip so batter doesn’t spill out, and chill in refrigerator for 30 minutes.
Baking the Churros:
1. Prep two baking sheets with silicon bake mats. Once the batter is chilled, pipe it using even pressure in seven or eight 9-inch long strips on each pan, releasing pressure when you get to the end of the 9 inches. Dip a finger in water to smooth out the ends if any extra is hanging over. Lightly mist the piped batter with water in a spray bottle.
2. Place one pan in the oven. Keep the other pan chilled in the fridge unless you have double ovens. Immediately turn the heat to 350°F. Bake for 30 minutes in the middle of the oven, turning once halfway through.
3. Place the top rack 6 inches below broiler and turn broiler to high. Place tray with churros under the broiler to brown and crisp up the tops. Watch carefully so they don’t burn; this only takes about 1 to 2 minutes. Return tray to middle rack and oven temperature back to 350°F and bake for another 5 minutes.
4. Remove from oven and immediately roll in cinnamon sugar. Place on serving tray. Repeat with second pan of churros. Serve immediately with dipping sauces.
For the Sauces:
1. While the churros are baking, chop the milk and dark chocolates coarsely and place in two stainless bowls. Add in 1/2 teaspoon of cinnamon to the milk chocolate. In a saucepan, heat the cream until barely simmering and divide it evenly between the two bowls of chopped chocolates. Let sit for 2 minutes. Slowly whisk the mixtures until the chocolate and cream are fully combined and smooth. Let cool either in refrigerator or at room temperature. If chilled in refrigerator, check to make sure it doesn’t firm up too much.
2. Heat the dulce de leche. Pour all three sauces into serving cups. Serve the milk chocolate sauce with a sprinkle of cinnamon, the dark chocolate sauce with chipotle powder and the dulce de leche with large flake salt.
If the batter ends up too runny after the eggs are mixed, don’t throw away or add raw flour to the mixture. Add 1/3 of the butter, pinch salt, 1/3 of the water in a saucepan and melt like stated above. Add in 1/3 the flour off the heat, mix well, return to heat then mix again. Add it into the mixture in the stand mixer bowl a little at a time until the batter is thicker and sticky. Chill and pipe out like above. This will end up making a few more churros and this is only needed IF the batter is a little runny.