Churro Waffle Sticks with Chocolate Sauce
It's been a long time, my friends. Much too long. I've missed you, and I hope you've missed me. I'm marking my return in the most beautiful of ways. With waffles. On National Waffle Day. YAS.
If you know me even a little bit, you know that I have a fairly scary obsession with waffles. I celebrate waffle related holidays three times a year: International Waffle Day (March 25th), Galentine's Day (Feb. 15th), and National Waffle Day (August 24th). It's something I take very seriously, and you should too because, well, waffles make things better. They have little pockets to hold in the happiness. They're so delightfully crisp on the outside and tender on the inside.
When I stumbled upon a recipe involving churros in a waffle iron there was simply nothing I could do. It was like God was forcing my hand to make them. PLUS, this recipe involves ganache. You guys already know about my obsession with ganache right?!
Basically, this is a regular churro dough, or a pâte à choux (AKA cream puff dough). You cook it on a stove, and then cook it a second time either in the oven, oil, or in this case a waffle iron. No raising agent is used, rather a high moisture content creates steam to puff it up. Science. Then these babies are covered in butta (YAS) and then smothered in cinnamon sugar (YAS YAS!).
If that's not enough to sell you on it then, there's no hope for you. For the rest of you, HAPPY NATIONAL WAFFLE DAY!
Churro Waffle Sticks with Chocolate Sauce
Batter
- 1/2 cup water
- 4 tablespoons of butter
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 1/2 cup flour
- 2 large eggs
Topping and Chocolate Sauce
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup heavy cream
- 2 ounces semi-sweet chocolate
- 1 teaspoon corn syrup
- Nonstick spray
- 1 tablespoon melted butter
Directions:
- For the batter: In a small saucepan, bring water, butter, salt, sugar and cinnamon to a simmer over high heat.
- When butter has melted and sugar has dissolved, lower heat to medium, add flour and stir quickly. The batter will come together quickly. Continue cooking for 1 minute.
- Remove saucepan from heat and let cool 5 minutes before adding eggs. Add eggs one at a time and stir until each is completely incorporated. The batter will be very stiff.
- For the topping and chocolate sauce: Mix together cinnamon and sugar in a bowl and set aside. In a saucepan over low heat, combine cream, chocolate and corn syrup. Stir frequently until it begins to melt. Remove from heat and stir until completely melted. Set aside.
- Preheat waffle iron (set to medium if settings are available). Coat both sides of iron with nonstick spray.
- Place about 1/4 cup of the batter in lines on the iron. Close iron and cook for about to 5-10 minutes.
- When finished, brush with butter and sprinkle with the cinnamon sugar mixture. Serve warm with chocolate sauce.