Churros con chocolate caliente al estilo español

Posted on Posted in breakfast, chocolate, dessert, drinks, fried, Mexican, Spanish

Let me first tell you that I hesitated on making these churros because of the source of the recipe. My photos cannot even come close to her photos. I don’t aspire to get to her level, but the caliber of her photos makes my photos look more like they did when I first started blogging LOL! But you know, I had to get over the intimidation and just make these. In fact, I thought about making these churros for so long that I’d memorized the recipe!

When doing research on different churro recipes, I found many variations. Some did not call for eggs while others did. Also, some Spanish churros do not have a cinnamon/sugar topping because of its dependence on the thick, hot chocolate drink that serves as a sugary accompaniment. Although these doughnut-like pastries originated in Spain, one can find many churros and variations (e.g., filled with dulce de leche) in México, Argentina, Perú, and other places as well. The recipe for the churros is very easy and is like making a pâte à choux.

If you’re planning to make this just for yourself and/or one other person, please half this recipe. I had so much dough leftover that I ended up throwing it all away because I am not crazy about a lot of fried foods (except for French Fries!! hehe). However, you could use the rest for éclairs or gourgères, which I forgot to do!

For the chocolate caliente, I had to look for a recipe from another source because I didn’t want to make a bisque or an egg custard. I wanted my hot chocolate to be similar to the hot drink found in Spain that normally accompanies and coats the churros. Sadly, my chocolate didn’t get as thick as the drinks in Spain, but it was thick enough to coat my churros fairly well. Next time, I will use either another recipe or add more cornstarch. Nevertheless, this drink was so rich and delicious. I absolutely loved it. I’m glad I have another cup’s worth left. I think I’ll end this post and drink it right now.

Churros

from the honorable Cannelle et Vanille

125 ml (1/2 cup) water
125 ml (1/2 cup) whole milk
110 grams (about 1 stick) of butter
1 Tbsp sugar
pinch of salt
150 grams (about 1 cup + 2 Tbsp) AP flour
3 large eggs, room temperature
canola oil, for frying
cinnamon and sugar, for coating

Instructions:

Pour water, milk, butter, sugar, and salt in a medium saucepan, and heat just up to boiling point. Turn off heat, and immediately add all of the flour (español: en un golpe). Stir the mixture with a wooden spoon until it becomes a moist ball of dough (It will smell sort of like buttery, mashed potatoes YUM!).

Pour the oil in a cast-iron skillet or a deep fryer, and heat it up on medium heat until it reaches 365 degrees Farenheit.

Meanwile, transfer this flour/butter mixture to a stand mixer (or mix by hand), and mix the dough for a few minutes to cool it down.

Add the eggs one at a time. Once the dough is uniform, turn off the mixer, and transfer some of the dough to a pastry bag with a #5 tip (I used #21 b/c I didn’t have the other tip) or churrera.

Once the oil is hot, squeeze portions of the dough into the hot oil, and use a knife, scissors, or your finger to break off the pieces. Fry for about 2-3 minutes each side. Remove with a slotted spoon, and place churros on a paper towel. Add cinnamon or sugar to the hot churros, if using.

Chocolate caliente al estilo español
adapted from Spanish.about.com

16 oz (2 cups) whole milk
1/2 tsp cornstarch (I suggest adding more)
pinch of salt
4 oz milk chocolate (I used Callebaut)

Pour in the milk and cornstarch into a small or medium saucepan, and stir well with a whisk. Turn on the heat and heat just to boiling point. Once the milk boils, take it off of the heat, and add the chocolate. Stir well with a whisk or wooden spoon. Once the chocolate has melted, return the mixture to low heat until it thickens. If it doesn’t thicken, add more cornstarch to a small amount of cold milk. Stir the cornstarch mixture well and then add it to the chocolate mixture. Continue to heat on low heat until it thickens more.

Enjoy!

Copyright – Memoria James – http://www.mangiodasola.com

0 thoughts on “Churros con chocolate caliente al estilo español

  1. I would love to come visit you for some churros and hot chocolate. Plus, I think your photos are to die for. SO amazing!

  2. Te han quedado estupendos! Con el frío que hace ahora por aquí quien pudiera tomarse un chocolate bien calentito con esos churros tan apetecibles. Las fotos geniales.

  3. Um, I would like to remind you of the comment you left on my blog: "There's no need to compare yourself with others. You truly produce great sweets, treats, and photos all on your own. I love your blog, photos, and recipes!!"

    Memória dear, the feeling is sooo mutual. 🙂 Your churrios are divine .. and extra pretty because of those girlish swirls!

  4. Vou visitar sempre! É bacana você ter se interessado pela língua portuguesa, quando vier pro Brasil com toda certeza vai amar os sabores e as frutas incríveis que temos por aqui. Vou sem sombra de dúvida visitar sempre seu blog. Esse churros está maravilhoso, nunca tentei fazer por não ter o equipamento. Mas vou tentar! E eu não me canso de dizer que suas fotografias são lindas! Big hug!

  5. Sí, por favor. Que deliciosa merienda.

    I used to enjoy Churros when I lived in Cuba. On the island, they were traditionally served with ice-cold Guarapo (sugar cane juice).
    But I can just imagine how good they are with hot chocolate.

  6. Hello, good afternoon
    Browsing for good recipes I discovered your blog. What a surprise, I loved it!And you study Portuguese, it makes everything better
    I live in Brazil, and also have a blog of food and related matters. It will give me great pleasure to receive your visit:
    http://www.eternosprazeres.blogspot.com

    Renata

  7. Memoria, these look fantastic, and OMG, the chocolate sauce looks so good I think I can just drink it on its own. You're right that Aran has some gorgeous photos, but yours are beautiful as well!

  8. These churros and the chocolate drink are brilliantly made and photographed! I can just imagine how yummy they are. I am so proud of your work, baby girl, both inside and outside the kitchen! You make your mama proud (as always)!

  9. Your photos are GORGEOUS. I don't know what you're talking about. These churros look quite delicious. They are one of my favorite guilty pleasures.

  10. Are you kidding? You have nothing to be shy about with these photos. They are GORGEOUS. Makes me want to pluck one right out of my computer screen to crunch happily on. If only I COULD! 😉

  11. I think Aran would be proud – they look delicious! I like the way you used a thinner piping for these – makes them extra extra crunchy I suspect!

  12. Yum, I've got to give this a try! I know it's something the kids and I would love.

    Btw, I think your photos are wonderful!
    ~ingrid

  13. Oh no! You threw it away??? Crazy lady! ; ) These look yummy, and I think the photos look absolutely delicious. I definitely wish I had a few of those churros right about now.

  14. Memoria I cannot being to explain to you my love for Churros. I literally would beg my mom to buy one every time we ventured into Fiesta (A large mexican grocery chain we have in Texas) GAH but I can only imagine how freaking delicious these must taste. I love the crunchy outside with the nice soft inside and then you even throw in a dipping sauce? YOU ARE BAD!!! But I love it 🙂 and I would love it even more if I could have 20 of these in my tummy right now!!!!

  15. Man these look good. i could do without the chocolate drink but the churros alone with cinnamon sugar and a tall glass of milk would surely satisfy me. yum!

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    My friend told to me once time i should visit here. that time i couldn't notice. but when i today visited here, i am thinking why before did come visit here. i rally enjoy here. i found delicious recipe. i would to like try this also. i would like to visit again come here.thanks to share with us.

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  117. For the chocolate clientele, I had to look for a recipe from another source because I didn't want to make a bisque or an egg custard. I wanted my hot chocolate to be similar to the hot drink found in Local Bartending School that normally accompanies and coats the churns.

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