Saturday, May 5, 2012

Mexican Chocolate Baked Churros

Happy Cinco DeMayo!  I must say, WEEE LUVVV CHURRRROS!! Therefore we decided to make some.  Of course, we wanted to add a little Bella twist to them, so since we also love Mexican Chocolate, we decided to  add it into the batter to make it even more yummy.  To make them a little leaner, we decided to bake the churros instead of frying them. Toss the churros into some cinnamon, and VOILA! Perfect churros for your Cinco DeMayo party!!!  Just in case you're short on ideas for dinner tonight, you can't go wrong with my Simply Roasted Shrimp Tacos .

Using Vanilla from Mexico and Mexican Chocolate

A disk of Mexican Chocolate

Grate half of the chocolate disk in with the butter, salt and water before cooking

Bring it to a low boil

Remove from heat and stir in the flour until dough is smooth.  Put some muscle into it!

After mixing in eggs and vanilla, piping it onto a prepared pan.

After 15 minutes in the oven
While they are still warm, toss the churros into your bag of cinnamon sugar, a few at a time, and shake it up to coat them thoroughly.


Mexican Chocolate Baked Churros

1/2 cup butter
1/2 teaspoon salt
1 cup water
1/2 Disc Mexican Chocolate (can be found in the Latin food section of your grocery store)
1 cup all- purpose flour
3 eggs
1 teaspoon vanilla
1/2 cup cinnamon sugar
non-stick cooking spray

Preheat oven to 350 degrees.
In a medium saucepan combine the butter, salt,  water, and Mexican chocolate (I grated it, but you can chop it if you prefer). Over medium high heat, bring the mixture to a low boil. 

Remove from heat, then add flour, stirring vigorously with a wooden spoon until all the flour is incorporated into dough. 

Transfer dough into the bowl of an electric mixer. Using the paddle attachment, add eggs, one at a time, while running the mixer at medium speed. Be sure each egg has been fully incorporated into dough before adding the next egg. Add the vanilla, once all eggs are incorporated.

Transfer dough into a pastry bag (or you can use a large freezer bag) fitted with a large star tip (or if you don't have one, like me, just snip off the end of the bag to pipe, and after piping the churros out, press lightly with the tines of a fork to make the traditional churro ridges).

Lightly coat cookie sheet with non-stick spray and pipe out your churros.  You can make churro bits, or long churros.  It's up to you, just make sure they have a good inch of spacing in between them. Give a quick spray of non-stick spray on top of the churros and pop them in the oven.

Bake in the oven for 15 minutes or until an inserted toothpick comes out clean.

While they're baking, make your cinnamon sugar (1/2 cup granulated sugar mixed with about 1tsp of ground cinnamon), and pour it into a  paper bag.  When the churros come out of the oven, let them cool just enough so you can handle them.  Put  a couple at a time into the bag and shake to coat with cinnamon sugar.  Enjoy them while they're warm with a glass of milk!!

MOM's NOTE :  These were really yummy and crispy the evening we made them, and we stored our leftovers in an airtight container to enjoy the next day, but they just weren't the same.  So we recommend that you enjoy these FRESH.
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