Churro S’mores

Churro S'mores

These Churro S’mores are a playful twist on the classic combo. Fried churro spirals are dusted with sweet cinnamon sugar and dipped in a spicy Mexican chocolate ganache before being sandwiched with a toasty vanilla bean marshmallow. Serve these fried delights while still warm and crunchy.

Churro S'mores
Makes 6 s'mores
  1. Prepare Vanilla Bean Marshmallows as directed, using a 2½-inch round cutter to cut marshmallows. Toast marshmallows over a fire, or use a kitchen torch.
  2. Dip a hot Churro Round in melted Spicy Ganache, and place a toasted marshmallow on top of ganache. Dip another hot Churro Round in melted Spicy Ganache, and place on top. Repeat with remaining Churro Rounds, Vanilla Bean Marshmallows, and Spicy Ganache.

Churro Rounds
Makes 12 rounds
  • Canola oil, for frying
  • 1 cup water
  • ½ cup (113 grams) unsalted butter
  • ½ cup plus 1 tablespoon (112 grams) granulated sugar, divided
  • ¼ teaspoon (0.75 gram) kosher salt
  • 1 cup (125 grams) all-purpose flour
  • 3 large eggs
  • 1 teaspoon (2 grams) ground cinnamon
  1. In a large Dutch oven, pour oil to halfway full, and heat over medium heat until a deep fry thermometer registers 350°F.
  2. In a medium saucepan, bring 1 cup water, butter, 1 tablespoon (12 grams) sugar, and salt to a boil over medium heat. Reduce heat to low. Add flour, and stir well. Cook over low heat for 2 minutes. Remove from heat, and let cool for 15 minutes.
  3. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With mixer on medium speed, add eggs, one at a time, beating well after each addition.
  4. Place dough in a pastry bag fitted with a large star tip. Quickly dip a flat spatula into oil. Pipe spiral round onto spatula. Gently slide round off spatula into oil. Fry dough for 5 minutes per side.
  5. In a medium bowl, stir together cinnamon and remaining ½ cup (100 grams) sugar. Toss churros in cinnamon sugar. Serve immediately.

Spicy Ganache
Makes 3 cups
  • 12 ounces spicy chocolate,* chopped
  • 1½ cups heavy whipping cream
  1. In a medium microwave-safe bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1½ minutes total).
*We used Taza Chipotle Chili Chocolate.


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