Churros Con Chocolate is one of the most popular and well-known Spanish desserts. Deep fried dough fritters, resembling stick shaped donuts, are served with a chocolate sauce for dipping. A perfect dessert for any party or a family get-together!
Being here in Tenerife, I made a conclusion that Spaniards are not too much into desserts. No pastry shops like in France, narrow selection of cakes in supermarkets compared to even such a small country as mine (Lithuania), poor dessert menus in bars and restaurants. Maybe that’s the reason Spanish women are so fit, huh?
What? How I even noticed these things? Well… I am kind of a sucker for a good dessert. When I’m in a restaurant I ALWAYS order a dessert. Hell, I can even pass on the main dish just give me something sweet! Of course, I am constantly fighting with this addiction of mine and don’t put more in my mouth than appropriate.
However, less doesn’t mean zero. There is
Everybody knows Churros, right? Sweet deep fried dough treats usually served with some chocolate on the side for dipping. Hence the name – Churros Con Chocolate! They are like stick shaped donuts, you can say.
I had plenty of them during our honeymoon in Barcelona and I order them every time I see these little guys in Lithuania (even though they are not nearly as good as in Spain). Here, in Tenerife, I had them like 3 times and they were splendid every single one of them.
I read that Churros are a popular breakfast option in Spain but to be fair I have never seen anyone having them early in the morning. I would totally do that, though. That’s a devil sitting over my should speaking right now, ha ha!
How to Make Churros Con Chocolate
Making Churros is not as difficult as you might think. Nailing the perfect shape may be more challenging but not a rocket science either. They will be delicious anyway! Here are a few tips that will help you to perfect this Spanish dessert.
- First of all, you need a piping bag with a star nozzle. The wider the better. Unfortunately, I wasn’t able to find a wide one so my Churros are a little bit thinner than I wanted them to be. Still delicious!
- It’s really important to have a cooking thermometer to keep track of the oil temperature. Don’t get me wrong, it’s perfectly possible to manage without one but the chance that you will either overcook or undercook Churros will go up.
- Don’t overcrowd the pan when frying Churros because they will stick together and there will be a mess.
If you are still thinking whether to try Churros Con Chocolate or not, stop right now and look at them. Aren’t they perfect? If you’ll make them for a party or a family get-together, your guests will be in awe! A huge dessert fan (me!) guarantees you that.
Not only these guys look good, the combo of fried dough and hot chocolate does wonders!
These Churros Con Chocolate are crispy on the outside and fluffy on the inside. Served with a chocolate sauce for dipping!
- 1/2 cup + 2 tablespoons water
- a pinch of salt
- 1/2 teaspoon sugar
- 1/4 cup (60g) unsalted butter , cut into pieces
- 1/2 cup +1 tablespoon (75g) all-purpose flour , sifted
- 2 eggs
- 2 cups or more oil , for frying
- 2 tablespoons sugar
- 1 tablespoon cinnamon
- 1/2 tablespoon cornstarch
- 1 cup milk
- 3.5 oz. (100g) dark chocolate
- 2 tablespoons sugar
In a small saucepan, bring to a boil the water, salt, sugar, and butter. Add the sifted flour and stir constantly until the dough forms and it unsticks from the sides of the saucepan. Transfer to a bowl and let cool for a minute. Not too much, though, it should still be warm.
While stirring, beat the eggs into the dough. Transfer to a piping bag with a star nozzle. The wider the better.
In a deep pot or a frying pan, heat the oil until a cooking thermometer shows 360°F (180°C). Pipe strips of the dough into the oil cutting ends with a knife. Do a few at a time to avoid overcrowding. Fry, turning once, until golden brown. Drain on a paper towel lined plate.
Mix the sugar and cinnamon together. Roll the fried churros in this mixture.
Dissolve the cornstarch in 1/2 cup milk. Set aside.
In a saucepan, place the remaining 1/2 cup milk and the chocolate. On a low heat, stir constantly until the chocolate melts. Whisk in the cornstarch and milk mixture. Add the sugar.
Cook for about 5 minutes, whisking constantly until the chocolate sauce thickens. Serve the chocolate sauce alongside the churros for dipping. Enjoy!
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