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home > recipes > dessert > churros con chocolate
from UK Vegetable or Olive Oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon (optional) Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain. Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor. Chocolate for Churro Dunking 4oz dark chocolate, chopped 2 cups milk 1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening) 4 tbsp sugar Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

Churros con Chocolate


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(posted June 4, 2011)

from UK

Vegetable or
Olive Oil
1 cup water
1/2 cup
margarine or butter
1/4 teaspoon
salt
1 cup
all-purpose
flour
3
eggs
1/4 cup
sugar
1/4 teaspoon ground
cinnamon (optional)

Prepare to
fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.

To make
churro dough, heat water, margarine and salt to rolling
boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.

Spoon mixture into
cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.

Note: REAL churros in
Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.

Chocolate for Churro Dunking

4oz dark
chocolate, chopped
2 cups
milk
1 tbsp
cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp
sugar

Place the
chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.



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