Churros with Chocolate - Spanish Cuisine Recipe
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Monday, February 3, 2014 By thunder
Thís tíme we are goíng to prepare a spanísh recípe. Thís one ís Called Churros con Chocolate (churros wíth chocolate). Thís ís a very popular breakfast ín the spanínsh cuísíne. However, Spanísh níght owls, who leave the clubs at 5:00 or 6:00 ín the morníng are known to stop at the chocolatería or churrería to have some chocolate con churros before crawlíng ínto bed! If you are a chocolate lover then thís recípe ís for you. However, If you arent a chocolate Connoísseur and lover, you míght want to pass thís one because the amount of chocolate used míght make you síck. Its a strong but delícíous chocolate recípe. Just try ít out and í hope you enjoy ít.
Ingredíents:
Vegetable or Olíve Oíl
1 cup water
1/2 cup margaríne or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cínnamon (optíonal)
Chocolate for Churro Dunkíng
4oz dark chocolate, chopped
2 cups mílk
1 tbsp cornstarch (also known as cornflour and ís the powder that causes the thíckeníng)
4 tablespoons sugar
Cookíng Instructíons:
1- Prepare to fry the churros by heatíng oíl ín a pan (1 to 1&1/2 ínches) to 360 degrees F.
2- To make churro dough, heat water, margaríne and salt to rollíng boíl ín 3-quart saucepan; stír ín flour. Stír vígorously over low heat untíl míxture forms a ball, about 1 mínute; remove from heat. Beat eggs all at once; contínue beatíng untíl smooth and then add to saucepan whíle stírríng míxture.
3- Spoon míxture ínto cake decorators' tube wíth large star típ (líke the kínd use to decorate cakes).
4- Squeeze 4-ínch stríps of dough ínto hot oíl. Fry 3 or 4 stríps at a tíme untíl golden brown, turníng once, about 2 mínutes on each síde. Draín on paper towels. (Míx Sugar and the optíonal cínnamon); roll churros ín sugar or dump the sugar on the píle of churros, líke the pros. That churro taste wíll take you ríght back to your favoríte summer days walkíng the paseos of Spaín. Real churros ín Spaín are made wíthout cínnamon míxed wíth the sugar, but the cínnamon adds an extra níce flavor, just experíment and see what you prefer.
Chocolate for Churro Dunkíng
5- Place the chocolate and half the mílk ín a pan and heat, stírríng, untíl the chocolate has melted. Díssolve the cornstarch ín the remaíníng mílk and whísk ínto the chocolate wíth the sugar. Cook on low heat, whískíng constantly, untíl the chocolate ís thíckened, about fíve mínutes. Add extra cornstarch íf ít doesn't start to thícken after 5 mínutes. Remove and whísk smooth. Pour and server ín cups or bowls for dunkíng churros. Do not pour over churros, but use the míx for dunkíng churros after every bíte. Served warm.
Enjoy
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