Churros Con Chocolate Spanish Recipes

Steps:

• For the dough: In a small saucepan, combine the milk, butter and salt and bring to a medium heat. When the butter has melted, add the flour and whisk to combine. Switch over to a wooden spoon and cook the dough until it pulls away from the sides of the pan and it has a slightly sweaty sheen on it, 3 to 4 minutes.
• Transfer the dough to a mixing bowl and let cool for 2 to 3 minutes. Using an electric mixer beat in the eggs 1 at a time. Do not add the next egg until the last one is completely combined.
• Place the batter in a pastry bag outfitted with a large star tip. Reserve.
• To make the chocolate sauce: Place 1-inch of water in a small saucepan and bring to a boil.
• In a heatproof mixing bowl, combine the chocolate, heavy cream, butter and corn syrup. Heat, stirring occasionally, until the chocolate is melted and all the ingredients are well combined.
• Cover the bowl with plastic wrap and remove the saucepan from the heat. Reserve.
• For the cinnamon sugar: In a bag or large mixing bowl, combine the sugar and cinnamon
• In a large saucepan heat the oil to 325 degrees F.
• Pipe the dough into the hot oil in sticks or desired shapes (I kinda like to make mine a little curly). This might be a little tricky at first, but you'll get the hang of it. Fry the dough until it is brown and crispy on all sides, 60 to 90 seconds total, turning frequently. Fry in batches.
• Remove the churros from the oil, blot on paper towels for a second and then toss in the cinnamon sugar. Be sure to do this while the churros are still hot. Serve immediately, while churros and melted chocolate are warm.

Steps:

• Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
• Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
• Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
• Fit a star nozzle to a piping bag - 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here - if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
• Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.

Steps:

• For the Churros: In a saucepan, combine first 4 ingredients (water,oil,rind,salt) and bring to a boil.
• Skim out the rind, add flour and beat mixture with a wooden spoon on low flame until the batter becomes smooth and then congeals into a ball.
• Remove from flame and put batter in a pastry bag and pipe long strips or rings of it into deep, hot oil.
• Fry in deep oil until golden brown, remove and drain.
• Cut into short strips and dust with sugar.
• For the chocolate: combine the chocolate, sugar and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth. If you like your chocolate thicker, lessen the milk a bit.
• Pour in a cup. Dunk the churros in it and eat! Enjoy!

Steps:

• Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
• In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste.
• Heat the milk over medium heat and add cocoa mixture just before the milk boils.
• Allow to boil, stirring constantly for one minute or until slightly thickened.
• Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste.
• Set aside and keep warm.
• Start the churros.
• Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan.
• Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste.
• Turn the dough out onto an aluminum foil-lined work area.
• Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan.
• One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth.
• The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped.
• Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F.
• Meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
• Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
• Fry one large spiral or 4 strips at a time.
• Fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
• Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
• While still warm, roll the churros in the cinnamon-sugar.
• Place churros on a baking sheet and keep warm at 200°F in an oven.
• Betwen each batch of churros, allow the oil to return to 365°F
• When all the churros are finished, gently rewarm hot chocolate if necessary.
• Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping.