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Churro Tots

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 Dozen

Ingredients

Ganache:

  • 4 ounces semi-sweet or bittersweet chocolate chips
  • 1 tablespoon heavy cream

Churros:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour sifted
  • 4 large eggs

For Frying:

  • 1 quart vegetable oil or other frying oil of choice

Instructions

  • To make the chocolate ganache: combine the chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds to a minute and stir until melted.
  • In a medium saucepan, bring the water, butter, and salt to a roiling boil. Stir in the flour all at once. Reduce the heat to low and stir, using a wooden spoon, vigorously until the mixture forms a ball and begins to pull away from the pan, about 1 minute. Remove the pan from the heat.
  • Let the batter sit for 2 to 3 minutes to cool. When it’s warm (not hot) to the touch, add one egg at a time. Keep stirring until the mixture comes together and is smooth. It might seem squishy for a while, keep going! Note: You can also do this in an electric stand-up mixer with a paddle attachment–it’ll go faster.
  • To a pot, add 3 inches of oil and place over medium-high heat. When the oil reaches 325 degrees F, it’s ready. You may need to bring the heat down to medium-low to keep it around 325 degrees F to 335 degree range.
  • Spoon the churro dough into a piping bag fitted with a large star-tip. Have sterilized scissors on hand. Hold the bag over the hot oil, squeeze a strip of dough that’s about 1 to 2 inches long and then snip it with the scissors and let it drop into the oil. Fry on each side for about 1 to 2 minutes. Drain on paper towels and toss in cinnamon and sugar combo. Repeat until you’ve worked your way through all of the churro dough. Serve with melty ganache.

Nutrition

Serving: 2g