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Churros con Chocolate – Crispy, crunchy fried snacks from Spain with Chocolate Sauce

April 18, 2012

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 –

The Churros 

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

  1.  Mix the Baking Powder and Flour in a bowl, make a well in the middle.
  2. Heat the Water, Salt, Sugar and Vegetable Oil in a small saucepan, stirring so as not to burn the Sugar.
  3. 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.
  4. 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.
  5. 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.
  6. Fry in small batches until it is golden all over and then take out.
  7. Roll in a 50% Sugar 50% Cinnamon mix until coated.

The Chocolate Sauce

50g Dark Chocolate // 50g Milk Chocolate // 50ml Cream

  1. 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.
  2. When all the Chocolate has melted mix in the Cream.

Enjoy!

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