Churros con Chocolate
Traditional Spanish treat that transports you to Madrid
Churros con Chocolate
6
Calories/serving: 280Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —6 (2 churros per serving)
Ingredients
- 1cup water
- 3tablespoons vegetable oil
- 1/4tsp salt
- 1cup all purpose flour
- 6ounces dark chocolate chopped
- 2cups half and half
- 1/4teaspoon cinnamon
- 6cups canola oil (for deep frying)
- 1/2cup sugar (for rolling)
- 1tablespoon cinnamon (for rolling)
Instructions
1Place the chocolate in a double boiler and melt it very slowly. Add the half and half gradually, stirring constantly, until you have a smooth mixture. Add the cinnamon to the chocolate and stir. Keep warm on the stove.
2Place the water, oil and salt in a saucepan and bring it to a boil. As soon as it boils, remove it from the heat and add the flour all at once while beating it vigorously.
3The mixture will start separating and become smooth. Place the saucepan back on the heat for about 30 seconds while continuing to beat the mixture. The goal here is to cook away some of the moisture.
4Remove the saucepan from the heat and allow the mixture to cool off. You should be able to handle it comfortably.
5Place the mixture in a pastry bag fitted with a star tip. Alternatively, you can use a churros maker. If you don't have either, you can use a spoon and your hands to fashion the dough into sausage shapes.
6Heat the oil for frying in a wide heavy skillet to 375 degrees F.
7Pipe the churros directly into the hot oil, cutting them off with a knife to your desired length, usually about 4 inches.
8Fry them until they are golden and crispy. This takes about 2-3 minutes per side.
9Remove them from the oil to absorbent paper or better yet to a cooling rack.
10Combine the sugar and the cinnamon. While the churros are still hot, roll them in the sugar mixture.
11Serve hot, with individual cups of the chocolate mixture for dipping.
Chef's Notes
The Perfect Dough
The secret to great churros is in the dough consistency. It should be smooth and pipeable, but not too wet. The brief cooking step after mixing helps achieve the right texture.
Chocolate Perfection
The chocolate should be melted slowly in a double boiler and kept warm throughout serving. The consistency should be thick enough to coat the churros but thin enough for easy dipping.