Difference between revisions of "Churros and Chocolate"

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m (Text replace - "Directions" to "Procedures")
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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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== Ingredients ==
 
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* 125 g salted [[butter]] in cubes
 
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* 150 g plain white [[flour]], sifted
 
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* 15 g [[superfine sugar|caster sugar]] or vanilla sugar
 
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* 6 medium [[egg]]s, beaten
 
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* sunflower [[oil]], for frying
 
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* [[granulated sugar|sugar]] to decorate
 
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* 350 g dark [[chocolate]], chopped (ideally 70 per cent cocoa solids or higher)
 
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* 200 ml [[milk]]
 
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== Procedures ==
 
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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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# 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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# 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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# 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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[[User:Atasteofsavoie|Atasteofsavoie]] 15:01, February 5, 2010 (UTC)<br />
 
  
  

Revision as of 18:08, 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

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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