make ahead: the pastry can be made ahead and refrigerated in the unopened pastry bag overnight
for the orange blossom chocolate sauce:
for the spiced sugar:
for the churro pastry and deep frying:
Make the chocolate sauce:
Make the spiced sugar:
Make the churro pastry:
Fry the churros:
* Feel free to substitute a little orange zest, to taste. It won’t taste the same, but it will taste delicious!
** If you don’t think you are coordinated enough to do this (safety first!!), try this recipe from Cook’s Country, which uses fewer eggs for a thicker choux pastry, which means you can pipe the pastry onto a sheet pan while it is still warm and maleable, and then chill it until it’s firm. The choux pastry in this recipe (like most) will not firm up enough to handle it if you refrigerate it. But the up-side is that you can refrigerate the pastry in this recipe overnight in a piping bag, and pipe directly from the refrigerator.
*** Monitor the heat to make sure it stays around 350° F (never going below 340 or above 370). If you need to pause to refill the bag, make sure you turn off the heat on the oil so it doesn’t overheat (it’ll still be hot by the time you’re ready).