Go Back
–+ servings
Servings: 8

INGREDIENTS
 

  • Oil for deep frying
  • 2 cups sugar
  • 1 teaspoon ground cinnamon

Dough:

  • 1 cup/250 milliliters water
  • 3.5 ounces/100 grams unsalted butter
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1¼ cups/150 grams all-purpose flour
  • 3 large eggs, at room temperature

Ganache:

  • 7 ounces/200 grams dark chocolate, finely chopped
  • ¾ cup/200 milliliters heavy cream

Cream:

  • 2 cups/480 milliliters heavy cream
  • 17.6 ounces/500 grams mascarpone cheese
  • ½ vanilla bean, scraped, or 1 teaspoon vanilla paste
  • ½ cup powdered sugar

INSTRUCTIONS

  • In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a gentle boil over low heat. Add the flour all at once, remove from the heat, and stir vigorously until a smooth dough forms and pulls away from the sides. Return to low heat and cook, stirring constantly, for 1 minute to lightly dry the dough. Transfer to a bowl and let cool completely.
  • Add the eggs one at a time, mixing thoroughly after each addition, until the dough is smooth, glossy, and elastic. Transfer to a piping bag fitted with a large star tip.
  • Lightly grease the outside of a muffin pan. Pipe the dough in tight spirals around each cavity to form cup shapes. Smooth any peaks with a damp fingertip. Freeze until firm, about 1 hour.
  • Heat the oil to 350°F/180°C. Release the frozen dough cups and fry until evenly golden and crisp, 3 to 4 minutes, turning as needed. Drain briefly, then toss immediately in the sugar mixed with cinnamon. Set aside.
  • To make the ganache, bring the cream just to a simmer. Pour over the chocolate, let stand for 1 minute, then whisk until smooth. Spoon the ganache into the churros cups and refrigerate until lightly set.
  • Whip the cream, mascarpone, vanilla, and powdered sugar to stiff peaks. Transfer to a piping bag fitted with a star tip. Pipe over the ganache. Garnish with fresh fruit, if desired, and refrigerate until serving.