CHURROS

MEXICAN CHOCOLATE SAUCE FOR CHURROS

3 cups chocolate

5 cups heavy cream

1 oxaca chile

¼ lb butter

1 tbsp orange blossom honey

1 ½ tbsp cinnamon

1 pinch salt

1 pinch cayenne

Bring cream, butter and chile to boil, then steep for 20 minutes. Remove chile. Pour over chocolate, let sit for 10-15 minutes. Whisk in all other ingredients and strain. Serve warm.

CHURRO DOUGH

5 cups water

1 ¼ cup butter

¾ cup brown sugar

5 tbsp vanilla extract

1 tbsp salt

5 tbsp orange zest

3 tbsp nutmeg

5 cups flour

16 eggs

Combine all ingredients except flour and eggs in pot, and bring to boil. Shut off heat and add flour.

Whisk together until ball forms.

Transfer to mixer with whisk attachment on medium-low speed.

Whisk until still warm, but able to touch.

Add eggs one by one until batter forms a ‘V’ shape when lifting whisk.

Transfer to pastry bag, and pipe into desired shapes onto parchment paper.

Freeze until ready to use.

To cook, deep fry in oil at 350, about 4 minutes each side or until golden brown.

Toss in a bowl with cinnamon and sugar; serve with the warm chocolate dipping sauce.