Churros Con Chocolate

Blogging Marathon # 49 , Week 2 Day : 2

Theme : Desserts in different form

Course : Dessert

Churros is fried dough pastry or you can call them as Spanish doughnut. I came across this recipe while watching Serious Eats on Fox traveller show. My husband used to always say that I should try this particular sweet as it is not as sweet as other desserts are and I would love making them.

So here is my recipe of Churros inspired from the Show Serious Eats. It is very simple to make and really fun making them with Hot Chocolate Sauce. The base is just like choux pastry melt butter with water and stir in flour. Let it cool and refrigerate the batter and fry.

Preparation time : 20 mins

Cooking time: 40 mins
Inactive time: 40 mins

Serves : 4

Difficulty level : Medium

Ingredients for Churros:

1 cup all purpose flour or maida
1 cup water
1/4 cup salted butter
1 palette sugar free / 1 tbsp sugar

Ingredients for Chocolate sauce:

1/2 cup milk
1/4 cup heavy cream
1/2 cup dark chocolate chopped
1/2 green chilli
1 tsp bitter orange marmalade

Ingredients for Coating Churros:

1/2 cup castor sugar
1 tbsp cinnamon powder

Method for Churros:

• Bring water, butter to a boil in a medium sauce pan. Add sugar free and let it boil for a min.
• Remove from heat and add flour. Stir well with the help of  whisk. Return to fire and cook till it forms a smooth dough.

• Cover the pan and let it cool. Transfer the dough to piping bag fitted with star nozzle.
• Cover the nozzle with cling and keep in fridge for 30 mins.
• Heat oil in a sauce pan, fry churros few at a time. Squeeze the churros directly in oil, cut them with a pair of scissors to the length of your choice.

• Fry for 2 -3 min on medium flame till it golden brown in colour. Remove with slotted spoon and let it drain on kitchen paper.
• Coat them with sugar mix.

Method for Chocolate sauce:

• In a medium sized pot heat milk and cream with chillie on medium flame.
• When it comes to boil, slow the flame and add chopped chocolate. Stir well.

• Add marmalade and cook for a min.
• Let chilli steep, remove chilli and serve in bowl along with churros.

Notes:

• You can use sugar instead of sugar free.
• If using oil add 1/2 tsp baking powder to get soft churros.
• Heat oil on medium flame. If oil is too hot the churros will not properly from inside. It should be hollow from middle.
• Use sturdy icing bag or icing pipe with big star nozzle. Those who dont have can use murukku machine with big murukku plate.
• If you are using use and through icing bag use a heavy duty plastic bag or else it will split open when you are trying to pipe churros.
• Use sharp scissors to get uniform cut.
• If the sauce gets thick just re-heat before serving.
• You can refrigerate the dough bu wrapping the nozzle with cling fill for 4 -5 days. Thaw for 20 - 30 minutes depending on the climate and fry as usual.
• Can easily double the recipe without any issues in consistency

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49

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Regards,
Briju Parthasarathy