You have to go to Spain to understand the importance of the long and thin donuts to Spanish cuisine and culture. I had been to Spain a number of times in my childhood and even as an adult, but it is only when I went to Madrid for work this year that I really appreciated the real chocolate con churros as I had the chance to visit Chocolateria San Gines, an institution in the Spanish capital.
Churrerias are establishments where you can taste churros accompanied by hot chocolate. Originally from Madrid, they can now be found everywhere in Spain. In the morning, they are crowded with night owls after a night of drunken fiesta. In fact, chocolate con churros have a reputation of being excellent hangover food. These night owls cross paths with early risers, who themselves start the day with the famous must-have breakfast.
But a simple pastry bag with a star tip is more than enough to make them at home. The dough is quite thick, so do not forget to add “elbow grease” to the list of ingredients!
Churros are fried-dough pastries that are traditional in Spain and Portugal, as well as the Philippines and Latin America. They are often served with chocolate.
  • 2 cups of water
  • 2 cups flour
  • ⅓ cup powdered sugar
  • 1 pinch salt
  • Vegetable oil for frying
  • For the chocolate
  • 2 cups whole milk
  • 5 oz dark chocolate
  • 1 tablespoon cornstarch
  1. Bring water and salt to a boil. Turn off the heat and pour the flour mixed with sugar, and stir vigorously with a wooden spoon to make a smooth dough which separates easily from the edges of the pan. Let cool.
  2. Heat the oil in a pan for deep frying. Put the dough in a churrera, or a piping bag fitted with a star tip.
  3. Press to form sticks about 5 inches long and gently drop them into the frying oil. Avoid frying too many churros at the same time as they might stick together.
  4. Using a slotted spoon, turn them during cooking, then when they are golden brown, drain and place on a paper towel immediately.
  5. Either sprinkle with powdered sugar or leave plain to soak them in hot chocolate.
  6. Chocolate
  7. Take ¼ cup of milk and mix it with cold cornstarch.
  8. Bring to a boil the remaining 1-¾ cup of milk and chopped chocolate, and stir constantly until chocolate is completely melted with the milk.
  9. Maintain a small boil and pour the cornstarch dissolved in cold milk. Stir over low heat until thickened, about 3 to 4 minutes.
More Delicious Recipe SPAIN: CHOCOLATE CON

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