Difference between revisions of "Churros and Chocolate"

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[[File:Churros_and_hot_chocolate_3.jpg|thumb|266px]]
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{{recipesummary|Image=[[File:Chocolate-con-churros.jpg|350px]]|}}
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'''Prep Time: 40 minutes'''
 
  
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'''Cook time: 10 minutes'''
 
  
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'''Serves: 6-8'''
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==Description==
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Churros and hot chocolate <ref>{{cite book|last=Hart|first= Sam, Eddie |title=Modern Spanish Cooking |year=2006|publisher=Quadrille Publishing Ltd Alhambra House|isbn-13:978-184400-293-1|pages=168-169}}</ref> <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Churros |title=Taste of Home Cooking School Collection  |year=2009 |pages=76 |publisher=Taste of Home|work=}}</ref> is a Spanish like sweet bread, similar to a donut. This is typically a snack but it's sweetness lends it to also be a dessert.
  
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== Description ==
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==Ingredients==
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churros
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*250 g plain flour
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*pinch of salt
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*50 g unsalted butter
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*200 ml water
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*300 ml vegetable oil for deep frying
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*50 g caster sugar for dusting
  
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Spanish-style doughnuts with wickedly thick hot chocolate made with real chocolate - for a rainy or snowy day.
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hot chocolate
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*150 g best quality dark chocolate (70% cocoa solids), plus a little extra, finely chopped to finish
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*300 ml double cream
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*1 vanilla pod, split
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*1 cinnamon stick
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*100 ml whipping cream
  
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[http://atasteofsavoie.blogspot.com/ A Taste of Savoie]
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==Procedures==
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# Start with the churros.
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== Ingredients ==
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# Combine flour and salt.
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# Melt butter in a pan with water, bring to boil.
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* 125 g salted [[butter]] in cubes
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# Immediately, add to the flour mixture.
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* 150 g plain white [[flour]], sifted
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# With a wooden spoon constantly stir to achieve a thick smooth paste.
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* 15 g [[superfine sugar|caster sugar]] or vanilla sugar
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# Cover and refrigerate for ~30 min.
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* 6 medium [[egg]]s, beaten
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# Make the hot chocolate.
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* sunflower [[oil]], for frying
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# Grate chocolate into a bowl.
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* [[granulated sugar|sugar]] to decorate
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# In a pan include the double cream, split vanilla pod and cinnamon stick, bring to boil.
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* 350 g dark [[chocolate]], chopped (ideally 70 per cent cocoa solids or higher)
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# Remove from heat.  
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* 200 ml [[milk]]
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# Remove the vanilla pod and cinnamon stick.
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# Include the the grated chocolate.
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== Directions ==
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# Stir the chocolate in, get it to completely melt.
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# Heat 250 ml boiling water with the butter in a deep, heavy-based saucepan for 2 minutes, uncovered, until the mixture boils, then tip in the sifted flour and sugar and beat hard over the heat for 30 seconds until it clumps together. Remove and cool for 2 minutes in a sink of cold water. Remove.
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# Whip cream, achieve a firm consistency.
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# With an electric, hand-held whisk, whisk in the eggs one at a time. Once all 6 eggs are added, spoon the mix into a piping bag with a rosette nozzle and chill for 30 minutes.
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# Cook the churros.
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# Heat 4cm oil in a medium heavy-based pan until a cube of stale bread browns in 20 seconds. Pipe straight or curly shapes of paste into the oil with one hand and chop off the paste using scissors with the other. Cook for 1 minute, then turn with tongs, cook for 1 minute more and drain. (NB: When the churros start to brown too quickly, turn the heat off and let the oil cool down a little so that the churros turn a lovely golden colour.) Serve dusted with sugar.
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# In a deep fryer or deep pan heat the oil to 180 degrees C.  
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# To make the hot chocolate, combine the chopped chocolate and milk in a large heavy-based saucepan and stir over moderate heat until the chocolate has melted. Serve with the churros.
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# Either spoon the churro mixture into a churrera, or a piping bag with a 2 cm nozzle, squeeze 15 cm lenght churros into the hot oil.
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[[User:Atasteofsavoie|Atasteofsavoie]] 15:01, February 5, 2010 (UTC)<br />
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# Churros can be created straight, curly, or loopy.
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# Deep fry a few at a time for ~8 minutes, achieve a golden brown appearance.
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# Using a slotted spoon remove from oil and let drain on paper towel to absorb the excess oil.
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# Generously dust with the caster sugar.
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# Evenly distribute the chocolate into glasses, finishing off with a dollop of whipped cream, topped with chopped chocolate.
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# Enjoy!!!
  
  

Latest revision as of 18:24, 20 November 2012

Churros and Chocolate
Chocolate-con-churros.jpg


Description

Churros and hot chocolate [1] [2] is a Spanish like sweet bread, similar to a donut. This is typically a snack but it's sweetness lends it to also be a dessert.

Ingredients

churros

  • 250 g plain flour
  • pinch of salt
  • 50 g unsalted butter
  • 200 ml water
  • 300 ml vegetable oil for deep frying
  • 50 g caster sugar for dusting

hot chocolate

  • 150 g best quality dark chocolate (70% cocoa solids), plus a little extra, finely chopped to finish
  • 300 ml double cream
  • 1 vanilla pod, split
  • 1 cinnamon stick
  • 100 ml whipping cream

Procedures

  1. Start with the churros.
  2. Combine flour and salt.
  3. Melt butter in a pan with water, bring to boil.
  4. Immediately, add to the flour mixture.
  5. With a wooden spoon constantly stir to achieve a thick smooth paste.
  6. Cover and refrigerate for ~30 min.
  7. Make the hot chocolate.
  8. Grate chocolate into a bowl.
  9. In a pan include the double cream, split vanilla pod and cinnamon stick, bring to boil.
  10. Remove from heat.
  11. Remove the vanilla pod and cinnamon stick.
  12. Include the the grated chocolate.
  13. Stir the chocolate in, get it to completely melt.
  14. Whip cream, achieve a firm consistency.
  15. Cook the churros.
  16. In a deep fryer or deep pan heat the oil to 180 degrees C.
  17. Either spoon the churro mixture into a churrera, or a piping bag with a 2 cm nozzle, squeeze 15 cm lenght churros into the hot oil.
  18. Churros can be created straight, curly, or loopy.
  19. Deep fry a few at a time for ~8 minutes, achieve a golden brown appearance.
  20. Using a slotted spoon remove from oil and let drain on paper towel to absorb the excess oil.
  21. Generously dust with the caster sugar.
  22. Evenly distribute the chocolate into glasses, finishing off with a dollop of whipped cream, topped with chopped chocolate.
  23. Enjoy!!!


References

  1. ↑ Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 168-169. 
  2. ↑ Taste of Home Cooking School Collection. Taste of Home. 2009. pp. 76. http://www.tasteofhome.com/recipes/Churros. 
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