Mexican churros and funnel cakes mashed into one fabulous ice cream sundae.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Total Time 35 minutesmins
Servings 6servings
Calories 744
Author Annalise
Ingredients
Cinnamon Sugar:
1cupgranulated sugar(200 grams)
1tablespoonground cinnamon
Churro Funnel Cakes:
½cupwhole milk(125 ml)
½cupwater(125 ml)
½cupunsalted butter(113 grams)
1tablespoongranulated sugar
1 ½teaspoonsalt
¾cupall-purpose flour(90 grams)
3large eggs
Chocolate Sauce:
1cupheavy cream(250 ml)
1tablespooncorn syrup
Pinchsalt
8ouncesbittersweet or semisweet chocolate, chopped (225 grams)
¼teaspoonground cinnamon
½teaspoonvanilla extract
Vanilla ice cream, for serving
Instructions
To make the churro funnel cakes:
Combine the sugar and cinnamon in a wide shallow dish and set aside.
In a medium saucepan set over medium heat melt the butter, then add in the milk, water, sugar and salt. Bring the mixture just to a boil and removed from heat. Mix in the flour and stir until it becomes a thick paste. Return the saucepan to medium heat and stir continuously for several minutes as the dough dries out. Look for a thin layer of film on the bottom of the pan.
Remove from heat and put the dough into a bowl of a stand mixer fitted with a paddle attachment. Mix on low for about 5 minutes or cooled slightly. Add the eggs one at a time, beating well between each addition. Pour the dough into a piping bag fitted with a medium plain tip or star tip.
Bring a heavy-bottomed pot filled with vegetable oil to 350°F. Pipe the dough directly into the hot oil, swirling the batter as it falls in. The funnel cakes will be a little unpredictable, but aim to make them about 6 inches in diameter.
Cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined sheet pan to drain for about 1 minute, then dump in the cinnamon sugar and toss to coat. Serve immediately with ice cream and chocolate sauce.
To make the chocolate sauce:
In a small saucepan over medium heat, warm the heavy cream, corn syrup and salt just until the mixture steams but doesn't quite come to a boil. Reduce heat to low and add the chocolate and cinnamon. Stir constantly until chocolate is melted and mixture is smooth. Stir in the vanilla extract.
Serve the chocolate sauce warm. Store leftovers in the fridge for up to 1 week.