Spelt Flour Churros With Dark Chocolate Chile Sauce Recipe! #tipit by Vanessa Luft - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Spelt Flour Churros With Dark Chocolate Chile Sauce Recipe! #tipit

posted in Food & Drink > Recipes
  • Ingredients

    1 cup (2 sticks) organic unsalted butter
    4 Tablespoons organic evaporated cane sugar
    1/2 teaspoon coarse salt

    2 cups local, organic spelt flour

    6 large eggs (organic/cage-free)

    Organic, Non-Gmo Safflower oil, for frying
    Organic Confectioners’ sugar, for dusting
    Dark Chocolate Chile Sauce for dipping (recipe below)

  • Directions

    In a medium saucepan, combine 2 cups water, butter, sugar, and salt; bring to a boil over medium-high heat.

    Reduce heat to low, and sift in flour, stirring for 1 minute.

    Transfer flour mixture to bowl of a stand mixer fitted with a paddle attachment. On low speed, add eggs, one at a time, beating after each addition until incorporated; spoon mixture into a pastry bag fitted with a large, open-star tip (or your closest version).

  • Heat 4 to 5 inches of oil in a large Dutch-oven or skillet, until it registers 325℉ on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. (I piped mine onto a metal spatula fist and then lowered them into the oil). Fry, flipping once, until deep golden brown all over, about 1-2 minutes. Using a metal, slotted spoon or spatula, transfer churros to a paper towel-lined baking sheet to drain.

    Roll churros in confectioners’ sugar. Serve immediately with Chocolate Dipping Sauce.

  • Dark Chocolate Chile Dipping Sauce for Churros


    1 dried chile (I used a Morita chile)

    1 cups plus 1 1/2 Tablespoons organic heavy cream
    1 cup plus 1-1/2 Tablespoons cinnamon simple syrup (recipe to follow)

    9 oz bittersweet chocolate (recommended: Guittard 63% cacao)
    1 Tablespoon hot paprika
    dash of cayenne pepper

  • Directions

    In a small saucepan, bring 1 cup water to a boil. Turn off heat, and add dried chile; let stand until softened, about 10 minutes. Drain liquid; cut chili into small pieces.

    Combine cream and simple syrup in a small saucepan set over medium heat; bring to a simmer.

    Add chocolate, chili, paprika, and red pepper, stirring until chocolate melts to combine.

    Serve warm with churros.

  • Cinnamon Simple Syrup


    2 cups water
    4 cinnamon sticks
    1 1/2 cups organic raw cane sugar


    In a small sauce pot, combine water and cinnamon sticks, and bring to boil.

    Simmer for 10 minutes. Use tongs to remove cinnamon sticks. Return water to a boil, add sugar, and stir until sugar is dissolved. Set aside.

  • Original recipe can be found down bellow :)


See all comments

Related Tips

See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back