Recently I was making some churros, trying out some recipes. The first one I made a couple of years ago was hard to pipe. This is much easier to pipe. It’s thick but pliable. The churros was also quite fluffy!
Churros are traditional Spanish desserts developed centuries ago by Spanish shepherds. Up high in the mountains, fresh baked goods were impossible to come by, so the ingenious, nomadic folk of the hills came up with a delicious cake-like, cylindrical, daily staple which they could easily cook in a pan over an open fire. This was the birth of Churros.
Originally churros were about the size of a breadstick, and they were eaten plain or rolled in cinnamon sugar. In Spain, churros are still a very popular breakfast, snack or dessert. It is good to dip in a chocolate sauce, or just by itself coated with cinnamon sugar. A spiced hot chocolate would be really yummy as well!!
It’s relatively easy to whip up, without any expensive gadgets. You would need a pot, to cook the batter and another pan or fryer, to fry up the churros. If you don’t have a star nozzle, just cut a small hole at the corner of a bag and pipe it cylinder shapes.
They can also be filled after frying. Oh my, can you imagine if it was filled with salted caramel and then the churros was dipped in a chocolate sauce ? lip smacking good!!
- Vegetable Oil – enough for 2 inches high in fryer
- 250ml water
- 2 tbp brown sugar
- ½ tsp salt
- 75g unsalted butter
- 125g all-purpose flour
- 2 eggs
- 50g caster sugar
- ½ to 1 tsp ground cinnamon
- 100g dark chocolate
- 150g whipping cream
- Combine water, brown sugar, salt and butter in a pan. Bring it to a boil. Once it reaches a boil, remove from heat and stir in the flour.
- Once the flour has stirred in, stir the mixture over low heat for 2 minutes.
- Remove from heat and let it cool.
- Add in eggs, 1 at a time and mix well. The churros dough should be thick but soft.
- Let the dough rest till it’s warm. Fit a pastry bag with a star nozzle (Wilton 1M). Fill in the dough into the pastry bag.
- Heat up oil. Once heated, pipe 4-5 inches long churro into the oil, using a knife or spatula to ‘cut’ the dough from the tip. Fry 2-3 minutes on each side to get a nice golden brown colour.
- Using a slotted spoon or tongs, remove churros from the oil and place them onto a paper-towelled plate to soak up some of the oil.
- Mix caster sugar and cinnamon in a shallow plate. Lightly coat churros in the cinnamon sugar mixture.
- Melt dark chocolate and whipping cream in the microwave at an interval of 30 seconds, stirring in between till it has completely melted.
- Serve churros and dark chocolate sauce warm.