Churros donuts and spicy chocolate sauce
Donut Dough:
salt oil - 60 g,
whole milk - 150 ml,
sugar - 60 g
sifted flour - 230 g,
eggs - 2 pcs.
powder sieve
vegetable oil - 1 liter.
Chocolate Cream:
cocoa — 6 tablespoons,
cinnamon - 1 stick,
ground cardamom - 1,
clove - 1.
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Directions
Cooking dough for donuts. Melt cream, milk, butter and sugar in a saucepan. Boil, remove from heat and add flour. Stir the dough, as soon as it rises, add the eggs one by one. Mix the dough again until it becomes soft and smooth, and fill it with a star-shaped sleeve at the end. From the uniform sleeve, squeeze the desired length of the donut in the deep fryer. Let the dough darken for several minutes, then place the cooked churros in a paper towel. Sprinkle with sugar and repeat the same until the dough is over.
Making chocolate cream. Heat the cream over low heat with a cinnamon stick, cardamom seeds and cloves. Leave to brew until the cream has cooled, then strain. Place the cocoa powder in a bowl, add some spicy cream and mix thoroughly to dissolve the cocoa. Add the remaining spicy cream, mix and set aside. The mixture thickens when cooled. Try churros by dipping them in chocolate cream.
Making chocolate cream. Heat the cream over low heat with a cinnamon stick, cardamom seeds and cloves. Leave to brew until the cream has cooled, then strain. Place the cocoa powder in a bowl, add some spicy cream and mix thoroughly to dissolve the cocoa. Add the remaining spicy cream, mix and set aside. The mixture thickens when cooled. Try churros by dipping them in chocolate cream.
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