Spelt Flour Churros With Dark Chocolate Chile Sauce Recipe! #tipit by Vanessa Luft - Musely
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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 :)


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