After having a successful outcome with my Croquetas de Pollo y Setas, I decided to make another Spanish fried delights, but this time, I wanna make something sweet. I don't really have a big sweet tooth before, until I fell in love with cupcake designs and by watching "Cake Boss". But I wasn't in the mood to "bake". Moreover, my sister slept over at my place; and so, since she's bugging me to bake or cook something with her, making some classic churros will be just perfect.
- 1 cup water
- 1/2 cup butter (for the churros)
- 1 1/2 cups bread flour
- 1/4 teaspoon salt
- 4 eggs
- 200 grams dark or semisweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tsp cornstarch
- 1/4 - 1/2 cup sugar
- 2 tbsp butter (for the chocolate sauce)
- Make the churros. Place water and butter in a saucepan and allow to boil. Lower the head and add the bread flour and salt. Stir until the dough forms into a ball.
- Transfer the mixture to a bowl and mix with a whisk until there is no more steam. Add eggs one at a time, whisking to incorporate.
- You have two options in cooking your churros. You may pipe onto a greaseproof paper or silicone mat and freeze for at least 2 hours, or you may directly pipe the mixture unto the pan to fry. We did a batch of frozen churros, and also directly piped into the pan. Fry in hot oil until golden. Drain in kitchen towels. You may dust your churros with some icing sugar, or plain white sugar, or some cinnamon powder.
- Make the chocolate dip. Melt semisweet chocolate in a double boiler or in a medium saucepan in low to medium heat. Add the remaining ingredients and whisk. Note: Dilute the cornstarch in milk to prevent lumps.
- Cook the chocolate dip until it becomes thick, velvety, and smooth.
- Now your ready to dunk your churros into that hot chocolate!!!
|Amount Per Recipe||%DV|
|Recipe Size 1102g|
|Calories from Fat 1962||54%|
|Total Fat 221.44g||277%|
|Saturated Fat 130.64g||523%|
|Trans Fat 0.22g|
|Total Carbs 353.11g||94%|
|Dietary Fiber 19.4g||65%|