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Spelt Flour Churros With Dark Chocolate Chile Sauce Recipe! #tipit
Food & Drink
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)
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
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.