Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce

Name: Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: 1 cup heavy cream; 8 ounces bittersweet chocolate, coarsely chopped; 2 tablespoons coffee liqueur; 1/4 teaspoon pure vanilla extract; 2 cups all-purpose flour; 2 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger, plus more for finishing; 1/8 teaspoon freshly grated nutmeg; 1/8 teaspoon fine sea salt; 3/4 cup pure pumpkin puree; 10 tablespoons unsalted butter, cut into pieces; 1/2 teaspoon vanilla extract; 4 large eggs, at room temperature; Vegetable or canola oil, for frying; 3/4 cup pure cane granulated sugar, for rolling

Recipe courtesy of Bobby Flay

Show: Brunch at Bobby's

Episode: Brunch Bites Across Europe

Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

672

Total Fat

43

Saturated Fat

22

Carbohydrates

66

Dietary Fiber

4

Sugar

38

Protein

9

Cholesterol

172

Sodium

91

Total: 35 min
Prep: 15 min
Cook: 20 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

672

Total Fat

43

Saturated Fat

22

Carbohydrates

66

Dietary Fiber

4

Sugar

38

Protein

9

Cholesterol

172

Sodium

91

Total: 35 min
Prep: 15 min
Cook: 20 min

Ingredients

Chocolate-Coffee Dipping Sauce:

1 cup heavy cream

8 ounces bittersweet chocolate, coarsely chopped

2 tablespoons coffee liqueur

1/4 teaspoon pure vanilla extract

Churros:

2 cups all-purpose flour

2 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger, plus more for finishing

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon fine sea salt

3/4 cup pure pumpkin puree

10 tablespoons unsalted butter, cut into pieces

1/2 teaspoon vanilla extract

4 large eggs, at room temperature

Vegetable or canola oil, for frying

3/4 cup pure cane granulated sugar, for rolling

Directions

Watch how to make this recipe.

Special equipment:

Pastry bag with large star tip

For the dipping sauce: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium bowl. Add the hot cream to the bowl with the chocolate and let sit for 1 minute. Gently whisk until smooth. Stir in the coffee liqueur and vanilla extract. Keep warm.
For the churros: Whisk together the flour, 1 teaspoon cinnamon, the cloves, 1/4 teaspoon ground ginger, the nutmeg and salt in a large bowl. Bring 1 1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan, whisking constantly.
Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined; it will be thick. Continue mixing and add in your eggs, one at a time, until well combined. The dough should be thick and smooth. Place the dough into a pastry bag with a large star tip.
Heat 2 inches of canola oil in a high-sided saute pan until it reaches 350 degrees F on a candy or fry thermometer.
Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a scissor. Fry until golden and crispy, 4 to 5 minutes.
Stir together the sugar and remaining 1 1/2 teaspoons ground cinnamon in a medium shallow bowl. Transfer the churros to a paper-towel-lined baking sheet or plate to drain the oil and immediately toss in the cinnamon-sugar mixture. Dip in the chocolate-coffee dipping sauce to serve.

Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce

Mini Pumpkin Churros Chocolate-Coffee Dipping Sauce

Chocolate-Coffee Dipping Sauce:

Churros:

Special equipment:

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