Churros are fried pate a choux dough (you know, the stuff cream puffs are made of) with a crispy, sugary exterior and an almost custard-like interior. They’re always served with a chocolate sauce for dipping, so I chose chocolate and orange because it is one of my favorite flavor combinations. I add Grand Marnier to the chocolate sauce, but feel free to just zest a small orange instead to keep this alcohol-free. Hickory powder adds an extra hint of smoky goodness and can be found online. It’s optional, but you really don’t want to miss out on it.
Make the hickory cinnamon sugar: In a large bowl, mix together the sugar, cinnamon, hickory powder, and salt. If not using immediately, transfer to a container with a tight-fitting lid for up to 1 month.
Make the churros: In a medium saucepan, combine
Remove from the heat and immediately transfer the dough to a stand mixer fitted with a paddle. Beat the dough for 1 minute to allow some of the steam to escape. Add the eggs and bacon and mix until fully incorporated and the batter is smooth. Transfer the dough to a pastry bag fitted with a large plain tip.
Make the chocolate-orange sauce: In a small saucepan, combine the cream and Grand Marnier and bring to a simmer over medium heat.
Put the chocolate chips in a medium bowl and pour the warm cream over the chocolate. Let sit for 1 minute. Slowly whisk until smooth. Serve warm with the churros.
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