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Ingredients
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Churros
Vanilla Cream
Cranberry Marmalade
Chocolate Sauce
Method
Churros
- 1
- 2
Add Eggs
Let the dough cool for a few minutes and then mix in the eggs one at a time until fully incorporated. The dough should be smooth and slightly sticky.
- 3
Heat the Oil
In a deep frying pan, heat vegetable oil over medium heat until it reaches 375°F (190°C).
- 4
Fry the Churros
Using a piping bag fitted with a star tip, pipe 4-6 inch lengths of dough into the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- 5
Coat with Sugar and Cinnamon
In a small bowl, mix sugar and cinnamon. Roll the warm churros in the sugar mixture until fully coated.
Vanilla Cream
- 6
Whip the Cream
In a mixing bowl, use an electric mixer to beat the heavy cream and sugar together until soft peaks form.
- 7
Add Vanilla
Add the vanilla extract and continue to beat until stiff peaks form. Refrigerate until ready to serve.
Cranberry Marmalade
- 8
- 9
Simmer
Reduce heat and let it simmer until the cranberries burst and the mixture thickens, about 10-15 minutes. Allow to cool before serving.
Chocolate Sauce
- 10
Melt Chocolate
In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir until melted and smooth.
- 11
Serve Warm
Remove from heat and keep warm until ready to use.