Churros.Tuesday, October 11, 2011
I tried churros for the first time in Spain and absolutely loved them. They are long donut-like pastry sticks covered in cinnamon sugar and served with a thick hot chocolate to dip them in. Then you drink the chocolate after. I'm drooling just thinking about them. Since Spain I haven't had churros until this weekend! My sister and I were wandering around Kensington Market and came across a very busy Mexican bakery called Pancho's Bakery. The churros were 1 for $1.50 or 4 for $5. They are pretty much the same as Spanish churros except that the sauce is injected inside of the churro rather than served in a cup for dipping. We ordered 4 and they were super fresh. They are dipped into the deep fryer as soon as you order them and they are injected with your filling of choice, chocolate or dulce de leche. They are BEYOND amazing. It was hard only eating 1 of them!
makes ~ 30 churros
40ml whole milk
35g unsalted butter
large pinch sugar
vegetable oil (for frying the churros)
cinnamon sugar (for coating the churros)
Place water, milk, butter, sugar and salt in a medium saucepan. Bring this to boil. Add the flour all at once and stir vigourously with a wooden spoon until it comes together into a smooth ball.
Transfer dough to the bowl and using an electric mixer, start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.
Transfer to a pastry bag fitted with a star tip. Heat the vegetable oil in a wide pan that has tall sides till 170C. When it reaches the temperature, pipe the batter into the oil and cut with scissors. Do not overcrowd the pan with too many pieces at one go (I fried four-five MAX each time). Fry them until golden brown. Remove the churros from the oil and roll them in cinnamon sugar. Serve immediately. Or keep warm in oven at 150C while you prepare the chocolate dip.
Chocolate dip (adapted from Ellie at Almostbourdain)
110 g good quality plain dark chocolate
100 ml full-cream milk
Break the chocolate into a heatproof bowl and melt in microwave in 20s intervals for about a minute. Stir every 20s interval, remove from microwave when chocolate has melted. Bring the milk to the boil in a small pan. Pour over melted chocolate and whisk to mix. Divide into a few small individual cups. (This is really rich, I had plenty of leftovers - and it was spreadable consistency. So I combined cold milk and a heaping tablespoon of the "spread" and reheated it again to make hot chocolate at work.