Churros con Chocolate
In Spain and Mexico, churros are normally served for breakfast, accompanied by a steaming pot of hot chocolate sauce. I find the idea of eating something deep-fried for breakfast a bit offputting, so would serve them as a mid-afternoon dessert or snack, instead. The churro recipe is more familiar to us as choux pastry, used to make éclairs and profiteroles, but here they are fried until crunchy.
|1||Vegetable oil, to fry|
|120 g||Unsalted butter|
|60 g||Brown sugar|
|120 g||Dark chocolate|
- Pour 4-5cm of oil into a deep saucepan and heat to 180 degC (gauge the temperature with a deep-frying thermometer if you have one).
- Make the base by bringing the water, butter and salt to a simmer. Add the flour, then stir over a low heat until the mixture comes away from the sides of the pan and forms a ball.
- Remove from the heat and use a wooden spoon to beat in the eggs. The mixture will become glossy and smooth.
- Spoon into a piping bag fitted with a star nozzle, then squeeze 10cm-long strips directly into the hot oil. Do this in small batches and don't overcrowd the pan. Cook until golden brown - about 4 minutes.
- Remove from the oil using a slotted spoon, then place on absorbent kitchen paper.
- Mix the sugar and cinnamon in a small bowl, then roll the hot churros in the mixture. Arrange the churros on a plate with the chocolate sauce alongside. Serve immediately.
- Chocolate Sauce: roughly chop the chocolate into pieces and place into a small saucepan with the cream, milk and sugar. Heat gently until the mixture is smooth and thickened - about 5 minutes.
- Remove from the heat and pour into a bowl for dipping.