Churros con Chocolate – Crispy, crunchy fried snacks from Spain with Chocolate Sauce
It’s been a cold wet day, I woke up feeling down after a very patchy and uncomfortable nights sleep. I got soaking wet walking into town and had to hide under a market-stall cover until the rain had slightly died down. Today has been cold wet and miserable and I needed something sunny to cheer me up… an idea was born. I wanted something hot and tropical that brings back happy memories of summer and being in far away places eating exciting new things… Churros 🙂
So I invited a friend over for Churros and Tea and got cracking. Making them thin like this actually produces a really crispy and satisfyingly crunchy end result, I recommend making them thin!
– Recipe –
1 cup Plain Flour // 1/4 teaspoon Baking Powder // 1 cup Water // 1/2 a teaspoon of Salt // 2 tablespoons of Sugar // 2 tablespoons of Vegetable Oil // Sugar // Cinnamon
- Mix the Baking Powder and Flour in a bowl, make a well in the middle.
- Heat the Water, Salt, Sugar and Vegetable Oil in a small saucepan, stirring so as not to burn the Sugar.
- Pour 2-3 inches of Oil into a large saucepan or wok and heat it until a bit of bread thrown into the pan rises and causes bubbling.
- When it has boiled, add the Water mix to the Flour and beat until fairly smooth with a fork or wooden spoon, it will be quite thick.
- Spoon the Batter into a icing pipe with a star shaped nozzle attached and then squeeze it into the oil, breaking the end off when you want to make a new Churro.
- Fry in small batches until it is golden all over and then take out.
- Roll in a 50% Sugar 50% Cinnamon mix until coated.
The Chocolate Sauce
50g Dark Chocolate // 50g Milk Chocolate // 50ml Cream
- Break the Chocolates into a heatproof bowl, place this bowl over a saucepan full of boiling water and let the steam hitting the bottom of the bowl slowly melt the Chocolate.
- When all the Chocolate has melted mix in the Cream.