Spicy Churros with Cajeta Caramel Sauce & Chocolate Drizzle

by Caterina Borg, Good Food Gourmet on May 7, 2012

Finding a good churro recipe is challenging…trust me on this because it has taken me a while to develop a good one. I had found a recipe which was authentically Spanish and tried it as it was written, but it wasn’t very good. I attempted it a few more times and finally got it to where it tasted just right. The perfect churro is crispy on the outside and moist and tender on the inside. I finally got the right result using bread flour and not all purpose…I also added an egg and some butter for richness. The original recipe had none of these things and really had no flavor at all. Once I put these out onto the table, they quickly disappeared so I know that everyone enjoyed them as much as I did.

I also made a quick cajeta caramel sauce and a chocolate sauce to drizzle on top of the churros, but you can serve them on the side if you prefer. Cajeta sauce is made of goats milk which you can buy evaporated in a can just like regular milk. It gives a lovely tanginess to the caramel sauce but if you choose to make a regular caramel sauce simply use heavy cream in place of the goat’s milk. Make sure to make the sauces first so that you can drizzle them onto the warm churros as they emerge from the fryer.

Cajeta Caramel Sauce

1 cup sugar

¼ cup water

1 tablespoon corn syrup (prevents crystallization)

¼- ½ cup evaporated goats milk or heavy cream

1/3 stick salted butter

Place sugar, water and corn syrup into a small pot and heat together until the caramel takes on an amber color.

At this point remove from the heat and add the ¼ cup of goats milk and stir well with a wooden spoon. If you would like your caramel sauce a little thinner, then add  the other ¼ cup of milk, then add the butter and stir in well together. As it cools it will continue to thicken. Set aside until the churros are ready.

Spanish Churros (makes 12-5” pieces)

1 cup water

1 stick salted butter

1 teaspoon salt

1 ½ cups bread flour (7.5 oz)

2 tablespoons sugar

1 egg

Topping

½ cup granulated sugar

1 ½ teaspoons ground cinnamon

¼ teaspoon ancho chile powder**optional

Add the sugar, cinnamon and chile powder together in a medium sized bowl and set aside. Put the water, butter, sugar and salt into a small stock pot and heat together until the butter has melted. Add the flour all at once and stir with a wooden spoon until the dough comes together in one big mass. Continue cooking by stirring it around the pot for about 5 minutes. This will cook the flour and remove any extra moisture from the dough.

When ready, remove from the stove and place into the bowl of your stand mixer.

Using the paddle attachment begin to beat the dough on low speed until it has cooled completely. Once cool, add the egg and mix until it all comes together. The dough should look like this…

Firm but not too stiff that you cannot pipe out using a pastry bag. And you don’t want it so soft that it remains raw on the inside. Place mixture into a piping bag and pipe out about a dozen 5” pieces onto a half sheet pan lined with some parchment paper. Place this in the freezer for about an hour so that each piece is completely frozen solid before you fry. They will be much easier to handle and remain in the long stick shapes.

Once frozen, heat your oil on moderate heat and place a few pieces in the oil at a time and cook until they are golden brown.

Remove them onto a paper lined tray and then toss them into the spicy cinnamon sugar you prepared earlier. Place them on a serving plate and drizzle with caramel sauce and chocolate drizzle…just PERFECT!

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{ 2 comments… read them below or add one }

avatar scott egan May 7, 2012 at 10:39 p

Brilliant recipe…wish I’d seen this before Saturday, but, hey Dia de Patria (Mexican Independence Day) is September 17th

avatar Caterina Borg, Good Food Gourmet May 24, 2012 at 8:24 p

These are delicious anytime…I am asked to make them again and again!

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