Mexican Beer Spiked Churros with Chocolate Dulce de Leche
Mexican Beer Spiked Churros with Chocolate Dulce de Leche recipe
Mexican Beer Spiked Churros with Chocolate Dulce de Leche recipe
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 2 teaspoons cinnamon
- 3 tablespoons unsalted butter
- 1 cup mexican beer (i used negra modelo)
- 2 tablespoons packed brown sugar
- canola oil for frying
- chocolate dulce de leche
- 1/4 cup beer
- 3 ounces semi-sweet chocolate chopped
- 1/2 cup mexican cajeta sauce (or 1/2 can dulce de leche)
- Carbohydrate 9.07730211627463 g
- Cholesterol 5.70075 mg
- Fat 3.49285616457725 g
- Fiber 0.558365782718399 g
- Protein 0.885552121327764 g
- Saturated Fat 2.10763164004976 g
- Serving Size 1 1 Serving (20g)
- Sodium 82.3518672320639 mg
- Sugar 8.51893633355624 g
- Trans Fat 0.248495294694185 g
- Calories 70 calories
Step-by-step
- To make the chocolate cajeta sauce. Add the beer and chocolate to a small saucepan and place over medium low heat. Gently stir the melting chocolate into the beer. When the chocolate is smooth, remove from the heat and stir the salt into the cajeta sauce (or dulce de leche) until smooth. Keep somewhat warm and set aside.
- To make the churros. In a medium saucepan, combine beer, butter, brown sugar, and salt. Bring to a boil over medium heat (make sure to actually bring the mixture to a boil). Add the flour all at once, stirring with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon or rubber spatula.
- Transfer mixture to a piping bag fitted with a large star tip or just snip the corner off a gallon size ziplock bag and skip the tip.
- In a medium bowl, combine granulated sugar and cinnamon. Set aside.
- Heat 3 inches of oil in a deep saucepan to between 350 degrees F. - 375 degrees F. fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels.
- Roll warm churros in cinnamon-sugar mixture to coat. Serve warm with the chocolate cajeta.
Swapping water for a malty lager in pastry dough fundamentally alters the starch gelatinization process while introducing subtle grain bitterness that cuts through heavy frying fats. When crafting choux-style doughs for fried pastries, substituting the traditional liquid base requires careful attention to reduction rates so the alcohol content does not break the emulsion when the butter is introduced. Heat the beer, butter, and sugar until a vigorous rolling boil forms across the entire surface of the pan before dumping in the all-purpose flour all at once. Vigorous stirring with a wooden spoon immediately forces the starches to hydrate uniformly, creating a cohesive ball that pulls cleanly away from the metal sides without scorching. Letting this cooked mixture cool for ten minutes prevents the incorporated egg from prematurely scrambling when beaten into the warm batter. Maintaining the frying oil strictly between 350 degrees F and 375 degrees F guarantees a crisp exterior shell without absorbing excess grease or leaving the interior raw and doughy. Rolling the fried pieces in cinnamon sugar immediately after draining on paper towels ensures the dry coating adheres properly to the residual surface oils. Pairing these crisp pastries with a warm sauce made from melted semi-sweet chocolate whisked directly into cajeta yields a deeply caramelized finish that elevates the overall dessert.
