Time: 40 min.
Complexity: easily
Servings: 8 - 12

Spanish dessert Churros - detailed recipe.

Ingredients:

Churros:

• 1 cup of water
• 1/2 cup butter or margarine
• 1/4 teaspoon salt
• 1 cup premium wheat flour
• 3 beaten eggs
• Vegetable oil for frying
• 1/4 cup sugar
• 1/4 tsp ground cumin (optional)

Chocolate sauce:

• 1 tbsp cornstarch
• 2 cups of milk
• 110 g chopped dark chocolate
• 1/4 cup sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

choux pastry, eggs, milk, premium flour, dark chocolate, starch, cumin

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Preparation:

Step 1
• To prepare the choux pastry: In a saucepan, combine 1 cup water with butter or margarine and salt and bring to a boil over high heat.
  
  Using a wooden spoon, stir in the flour. Reduce the heat to low and whisk vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, continuing to whisk constantly, gradually beat in the eggs.
Step 2
• To make the chocolate sauce: In a small bowl, dissolve the cornstarch in 1 cup of milk. In a saucepan, combine the chocolate with the remaining cup of milk. Stirring constantly, melt the chocolate over medium-low heat.
  
  Add the sugar and dissolve the cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate thickens, about 5 minutes. (If it hasn't started to thicken after 5 minutes, add more cornstarch.) Remove the pan from the heat and whisk until smooth, then set it in a warm place.
Step 3
• In a heavy saucepan, heat the oil by 2 inches over medium-high heat until it reaches 350°F (182°C). Combine the sugar and cinnamon on a plate.
  
  Place the churro batter in a pastry bag fitted with a large tip. Pipe a 10 cm (4 in) strip of batter into the hot oil. Fry, pipe 3-4 strips at a time.
  
  Cook the churros, turning once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a paper towel-lined plate to absorb excess oil.
Step 4
• When the churros are cool enough to not burn your hands, roll them in the cinnamon-sugar mixture (in Spain they are simply rolled in sugar.)
  
  Pour the chocolate into individual bowls or cups. Serve warm churros with chocolate dipping sauce.

Votes: 2

Author of the recipe - Chocolateria San Ginés in central Madrid, Spain