Prep Time : 20 mins | Cook Time : 5 mins | Total Time : 1 hour | Difficulty : Frying
Hello my lovelies! Last week was a bit topsy turvy. Plumbers were replacing part of our sewer pipe and it took longer than expected. As these things do. So we were banished from the house for two full days. While I got to go on two awesome adventures with friends to fill those days it did keep me out of the kitchen!
This recipe is one I have been working on for ages. I am a churro fiend. I seek them out at restaurants. And have been hoping to make them well at home. I tested this final version on my dinner guests last month and they were given the thumbs up. So let’s not waste any more time chatting. You can make this batter the day before so if you’re having a feast and want to prep ahead go for it. Keep it already in a piping bag in the fridge and get it out about an hour ahead so it can come to room temperature before frying.
In a medium saucepan heat the water, butter and salt until just boiling.
Take the pot off the heat. Add the flour and baking soda and beat with a wooden spoon until smooth.
Put the pot back on the heat and stir with the wooden spoon over a low heat until the dough comes together in a lump and a thin film coats the bottom of the saucepan.
Take the pot off the heat and leave it to cool until the mixture is warm but not hot to the touch.
When it has cooled add the eggs one at a time.
Beat each one in thoroughly before adding the next. The batter may look a bit sheeny with a little bit of butter separating and coating it but that’s ok. Make sure it’s well blended.
Transfer the batter into a large piping bag fitted with a large closed star tip. I use Wilton 2D. The closed star gives you good ridges and because the ridges in the raw dough a deep it gives the churros room to stretch as they cook.
You want to serve the churros warm so save the frying step until the last minute. Mix the sugar and cinnamon in a shallow bowl and set it aside until you need it.
Make the chocolate sauce by heat the cream until it starts to steam then adding the chocolate and spices. Stir gently until blended. This is a ganache style sauce so you may need to warm it a little (the microwave is fine) just before serving if it thickens a bit much.
Right. The moment of truth. You can get away with doing a few at a time in a smaller pan but a good sized pan (4 litres or so) filled with 2 litres of oil is good for safety. It will spatter less in a deep pan and you have room to scoop out cooked churros without splashing.
Set out a rack lined with paper towels next to the stove. Put your bowl of cinnamon sugar nearby and your serving bowl as well.
Heat the oil to 180C (350F). Squeeze the batter out of the bag and use scissors to snip off short strips. You can make them as long or as short as you like but less than 10cm (4 inches) is manageable for scooping out. Snip close to the surface of the oil to reduce splashing.
Fry the churros for about 2 to 3 minutes until golden on the outside. Scoop them out with a slotted spoon and pop them on the paper towel lined rack to drain.
This will make a big old pile – enough for six. So as you fry each batch let the previous batch drain on the paper towels for a minute then toss in the sugar and transfer to the serving bowl. A helper for the sugaring part can be good.
When all the churros are done serve them up with warm chocolate sauce and stand back lest your arm be taken off before you let go of the plate…
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Churros con Chocolate
Prep Time : 20 mins | Cook Time : 5 mins | Total Time : 1 hour | Difficulty : Frying
Makes : enough for 6 people
Perfectly crisp outside and fluffy inside, churros tossed in cinnamon sugar and served with spiced chocolate sauce will enchant everyone.
Ingredients:
- 1 cup + 1 tablespoon (250mls) water
- 9 tablespoons (120 grams) unsalted butter
- pinch salt
- 1 cup less 1 tablespoon (130 grams) strong bread flour
- 1/2 teaspoon baking powder
- 3 large eggs
- canola oil for frying (2 litres or so)
- 1 cup (200 grams) caster sugar
- 1 tablespoon ground cinnamon
For the chocolate sauce:
- 2 ounces (50 grams) dark chocolate
- 1/2 cup less 1 tablespoon (100 mls) double cream
- 1/2 teaspoon ground cinnamon
- pinch chilli or cayenne pepper
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Medium saucepan and wooden spoon
- Large piping bag with a closed star tip (Wilton 2D is good) and scissors
- Large heavy pot or deep fryer for frying
- Wire rack and paper towels
- Bowls and spoons
Directions:
In a medium saucepan heat the water, butter and salt until just boiling.
Take the pot off the heat. Add the flour and baking soda and beat with a wooden spoon until smooth.
Put the pot back on the heat and stir with the wooden spoon over a low heat until the dough comes together in a lump and a thin film coats the bottom of the saucepan.
Take the pot off the heat and leave it to cool until the mixture is warm but not hot to the touch.
When it has cooled add the eggs one at a time. Beat each one in thoroughly before adding the next. The batter may look a bit sheeny with a little bit of butter separating and coating it but that’s ok. Make sure it’s well blended.
Transfer the batter into a large piping bag fitted with a large closed star tip. I use Wilton 2D. The closed star gives you good ridges and because the ridges in the raw dough a deep it gives the churros room to stretch as they cook.
You want to serve the churros warm so save the frying step until the last minute. Mix the sugar and cinnamon in a shallow bowl and set it aside until you need it.
Make the chocolate sauce by heat the cream until it starts to steam then adding the chocolate and spices. Stir gently until blended. This is a ganache style sauce so you may need to warm it a little (the microwave is fine) just before serving if it thickens a bit much.
Right. The moment of truth. You can get away with doing a few at a time in a smaller pan but a good sized pan (4 litres or so) filled with 2 litres of oil is good for safety. It will spatter less in a deep pan and you have room to scoop out cooked churros without splashing.
Set out a rack lined with paper towels next to the stove. Put your bowl of cinnamon sugar nearby and your serving bowl as well.
Heat the oil to 180C (350F). Squeeze the batter out of the bag and use scissors to snip off short strips. You can make them as long or as short as you like but less than 10cm (4 inches) is manageable for scooping out. Snip close to the surface of the oil to reduce splashing.
Fry the churros for about 2 to 3 minutes until golden on the outside. Scoop them out with a slotted spoon and pop them on the paper towel lined rack to drain.
This will make a big old pile – enough for six. So as you fry each batch let the previous batch drain on the paper towels for a minute then toss in the sugar and transfer to the serving bowl. A helper for the sugaring part can be good.
When all the churros are done serve them up with warm chocolate sauce and stand back lest your arm be taken off before you let go of the plate…
Cook’s Notes:
- You can make the batter a day in advance, just keep it (already in the piping bag) in the fridge and get it out about an hour before frying to come to room temperature.
- Serve with additional sauces like caramel or raspberry coulis as you like.
– Just eat the churros –
Adapted from Moro, The Cookbook by Sam + Sam Clark.
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