Wednesday, December 28, 2011

Churros con Chocolate

There's something special about fried dough.  Yeah I know, that's a great way to start out this post, writing about fried dough, but it's really true.  It's just really good, and it's even better when it gets rolled around and completely covered in cinnamon sugar.  What's not to love? The calories and added fat you say?  Psh.  Indulging is totally acceptable every now and then.  I merely consider those to be irrelevant details when I fry up a batch of churros, and worry about them later.  Churros are just too good to pass up.

Churros are the perfect treat to indulge on this winter.  I mean, how good does a plate of hot, freshly fried churros dipped into a bowl of thick hot chocolate sauce sound?  Too delicious, actually.  Coming inside from the chilly weather outside to a hot plate of fresh churros is the ultimate wintery comfort snack, in my opinion. The fact that they're easy to prepare makes them even better!  They're no more difficult to put together than a choux recipe, and frying them really isn't that bad (trust me, this was my first time frying anything and it went much better than I could have thought!)

Also, my sister gets credit for the photos you see above!  I was feeling pretty under the weather when making the churros, so she stepped in and helped me out.  I think they look great!

Churros con Chocolate
adapted from Baking Bites


For the Churros

1 cup water
1/2 cup (1 stick) butter
1/4 teaspoon salt
1 tablespoon sugar
1 cup all purpose flour
3 eggs
vegetable oil, for frying

For the Chocolate Sauce

2 cups milk
5 ounces milk chocolate, chopped
1 tablespoon cornstarch (plus extra, if needed)


In a medium saucepan set over medium heat, combine the water, butter, sugar, and salt.  Once the butter has completely melted and the water is boiling, add the flour all at once.  Using a wooden spoon, quickly stir the flour and butter mixture together, until the dough begins to pull away from the sides of the pan and a smooth ball of dough forms.  Remove from the heat, and allow to rest for 5 minutes.  Using a hand mixer, beat in the eggs directly into the saucepan, one at a time, making sure to beat completely before adding a new egg.  

Transfer the dough to a piping bag that has been fitted with a medium star tip (I used a Wilton 2D tip).  Set aside.  Add enough vegetable oil to a heavy bottom saucepan to cover the bottom with about 2 inches of oil.  Heat the oil until it reaches about 360 degrees F.  In the meantime, prepare the chocolate sauce.

Combine the milk and cornstarch in a measuring cup, and whisk together.  Add the milk mixture to a small saucepan, and add the chocolate.  Whisk over medium heat, until the chocolate begins to thicken.  At this point, lower the heat, and continue to whisk until the chocolate sauce is nice and thick.  Add more cornstarch if needed to aid in thickening the sauce.

Once the oil is hot enough, begin to pipe strands of dough about 5 inches in length directly into the oil.  Use a pair of scissors to help cut the strands of dough.  Pipe only about 4 churros at a time, as you don't want to lower the temperature of the oil too much.  Fry the churros in the oil for a couple of minutes, or just until the bottoms are turning a golden brown color.  Flip the churros with a metal spoon, and fry until they are golden brown on the other side. 

Once fully cooked, remove the churros from the oil, and transfer to a paper towel-lined plate to drain, before tossing in cinnamon-sugar (make sure they're still hot when tossing them in the cinnamon-sugar!)  

Serve the churros with bowls of chocolate sauce for dipping. 


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