These Beer Churros Dipped in Chocolate Dulce de Leche are Pure Decadence
Craving something sweet and boozy? Chef Lenny B has you covered with his next-level beer churros and chocolate dulce de leche sauce. Here’s how to make them so that you can get your sugar fix.
Churros are a popular street food from Spain. These fried pastries are usually accompanied by a caramel dipping sauce. In fact, the only way that this sweet treat could get *any* more decadent would be with the addition of chocolate. And beer!
Here’s how to make beer churros with chocolate dulce de leche sauce to cure your sugar craving. You’re welcome!
Ingredients for the Beer Churros
Zest of 1 orange
Zest of 1 lemon
½ teaspoon salt
1 X vanilla bean, split and scraped
250 ml Castle Free
160g cake flour
Oil, for frying
Ingredients for 15-minute Chocolate Dulce de Leche
50g granulated sugar
45g cubed butter, room temperature
80 ml milk, heated
400g condensed milk, room temperature
3 tablespoons Nutella
How to Make the Beer Churros
1. In a saucepan, add the citrus zest, butter, sugar, salt and vanilla. Tilt the pan and add the Castle Free slowly along the edge so it doesn’t create too much foam, like pouring a draught beer into a glass.
2. Over medium heat, bring the mixture up to a slow boil. Then reduce the heat to low. Add the flour all at once. Use a wooden spoon or a rubber or silicone spatula to create a homogenous mixture. The dough should pull away from the sides. Then remove from the heat.
3. Allow the mixture to cool for about 10 minutes. Then add the first egg to the pot, mixing until it is fully incorporated. Repeat this step with the second egg.
4. Prepare a piping bag with a star nozzle and layer a tray with wax paper. Add the dough to the piping bag and pipe it onto the tray into middle-finger-length churros. When the mixture is finished, cut in between each churro so that you can remove each churro with the wax paper.
5. Fill a medium-sized pot ⅓ of the way with oil. Turn the heat to medium until you reach 180°C. Add 2 to 4 churros at a time with the wax paper to maintain their shape. When the wax paper comes loose, remove it from the heat. Fry until golden brown on all sides, taking care not to burn them and turning them frequently to ensure even colour.
6. Remove them from the pot with a slotted spoon and drain the excess oil by placing them on a paper towel. Repeat until all the churros are fried.
How to Make the Dulce de Leche
1. Add granulated sugar to a large non-stick frying pan. Turn the heat onto the lowest setting and begin to melt the sugar while stirring with a silicone spatula or wooden spoon. The sugar will turn a light golden brown.
2. Add the butter one cube at a time, ensuring that the previous cube has melted before adding the next. Once the butter is all in, add the milk to the pan at ⅓ at a time while continuing to stir.
3. Add the condensed milk to the pan. Turn the heat up to medium while stirring constantly to help thicken the sauce. Finally, add the Nutella and stir to combine.
The dough for the churros is very moisture sensitive: Too much or too little and you won’t achieve the desired result! Avoid this by measuring the quantities correctly and not letting the pot boil for too long.
Make sure that all your ingredients are at room temperature or above for the dulce de leche. Adding cold ingredients to hot sugar will cause it to crystalise or solidify and it won’t be as smooth and sumptuous.
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