Pumpkin Churros with Cinnamon Chocolate Sauce
A couple of months ago I bought a Mexican / Latin American cookbook and I went through it and bookmarked all of the recipes I wanted to try including one for churros. Ever since I’ve been dying to make them and just haven’t gotten around to it. I couldn’t stand waiting any longer and made them for breakfast this morning. In honor of the season I adapted the recipe to create these pumpkin churros and made a cinnamon chocolate dipping sauce to go with them. As a side point, these are made with spelt flour and are therefore wheat free. I didn’t have the right size star tube to get the perfect shape but what these lack in beauty they make up for in flavor! Just barely sweet enough on their own, they are drool worthy when slathered in this cinnamon chocolate sauce that perfectly complements the subtle pumpkin flavor. Betcha’ can’t eat just one!
|Churros Jenga–reminds me a bit of WALL-E!!|
3 cups spelt (or all purpose) flour
1 1/4 teaspoons baking powder
2 cups water
3/4 cup pureed pumpkin
1/2 teaspoon salt
4 tablespoons dark brown sugar
2 egg yolks
oil, for frying
confectioners sugar, for dusting
Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a medium saucepan. Add the salt, brown sugar and pureed pumpkin to the pan and stir until completely dissolved. Remove from the heat and whisk in all of the flour and baking powder, beating continuously until smooth. Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool–about 10 minutes. Have ready a frosting bag fitted with a large star nozzle which give the churros their traditional shape. While the batter is cooling heat about 2 inches of oil a heavy duty pan to 375 degrees, or until a cube of dried bread, added to the oil, floats and turns golden after one minute.
Spoon the batter into the icing bag. Pipe five or six 4-inch lengths of the mixture into the hot oil using a knife to slice off each length as it emerges from the nozzle. Fry for 3-4 minutes of until they are golden brown. Drain the churros on paper towels and then arrange on a plate, dust with confectioners sugar and serve warm with cinnamon chocolate sauce.
For the cinnamon chocolate sauce:
Combine 3/4 heavy cream with 1 cup chocolate chips in a bowl and microwave for 45 seconds. Stir. Microwave for another 30 seconds. Stir. Microwave another 30 seconds if necessary until smooth. Stir in 1 tablespoon of cinnamon and thin with more heavy cream or half and half to get the consistency you prefer.
Nom, nom, nom…..