Vanilla Sugar Dusted Churros with Chocolate Sauce

Churros
- ½ cup sugar (125 mL)
- ½ vanilla bean, seeds scraped and set aside
- 1 cup water (250 mL)
- ¼ tsp salt (1 mL)
- 1 Tbsp brown sugar (15 mL)
- ½ cup canola oil (125 mL)
- 1 cup all-purpose flour (250 mL)
- 3 eggs (3)
- 4 cups canola oil (1 L)
Chocolate Sauce
- 1 cup dark chocolate, chopped (250 mL)
- 1/2 cup whipping cream (125 mL)
- 2 Tbsp corn syrup (30 mL)
- 1 Tbsp canola oil (15 mL)
- ¼ tsp sea salt (1 mL)
Churros- Advanced Preparation
1. Pour sugar into a glass jar. Stir reserved vanilla seeds into the sugar. Place split vanilla bean pod into sugar. Place lid on the jar and shake mixture vigorously. Let infuse for about 1 week, shaking occasionally. Place sugar onto a shallow plate.
1. In a saucepan set over medium-high heat, combine water, salt, sugar and canola oil; whisk to combine ingredients. Bring mixture to a full rolling boil. Immediately stir in flour. Mix vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat and beat in eggs one at a time.
2. Meanwhile, in a heavy bottom saucepan or deep fryer, heat 4 cups (1 L) canola oil to 375°F (190°C) using a deep frying thermometer. Spoon churros mixture into a pastry bag with a large star tip. Squeeze roughly 14 – 6 inch (15 cm) long pieces of dough into the hot canola oil. (Use a pair of scissors to cut dough away from tip and let each churro slip into the hot oil.) Fry churros, turning frequently, until golden brown. Remove from canola oil and let drain on paper towels. When cool enough to handle, roll churros in vanilla sugar.
3. Serve with Dark Chocolate Sauce (recipe follows) on the side for dipping or drizzle over each one just before serving.
4. Churros can also be squeezed from the pastry bag onto a parchment paper lined baking sheet, about 3 inches apart. Bake at 400°F (200°C) for 15 minutes. Reduce temperature to 375°F (190°C) for 6 – 8 minutes longer. Sprinkle with vanilla sugar. Cool churros on wire rack.
Dark Chocolate Sauce
1. In a thick-bottomed pan set over low heat, lace chocolate and whipping cream. Cook, stirring frequently, until chocolate has melted and no lumps remain. Stir in the syrup, followed by the canola oil and salt, mixing well each time. Remove from heat.