4 Serves
80 Mins
In a saucepan, bring water, a pinch of salt, and a tablespoon of sugar to a boil. Remove from heat and stir in all-purpose flour until a smooth ball of dough forms.
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Vitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
75 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
365 mg / 4,700 mgSodium
368 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
18 g / 50 gSaturated Fat
15 g / 20 gCholesterol
35 mg / 300 mgCaffeine
5 mgNet Carbs
21 gAlcohol
0 g
Transfer the dough to a piping bag fitted with a star tip. Pipe strips of dough directly into a deep-frying pot filled with hot vegetable oil.
Fry the churros until golden brown, then remove using a slotted spoon and drain on paper towels. Immediately toss them in a bowl with sugar.
In a separate small saucepan, heat heavy cream until simmering, then pour over chopped dark chocolate. Whisk until smooth to create the chocolate dipping sauce.
6
g49
g9
g
Swiss