Churros y Chocoláte

Seeing as it’s national chocolate day, I have decided to share one of my favourite recipes of churros and chocolate! It’s one of my most requested recipes, after we made hundreds of them at  Saffron & Scarlett’s Mexican & Spanish parties. I make mine in such a way that the dough can be pushed through a pastry bag, straight into the hot oil. The hot chocolate is bittersweet, dark chocolate to offset the sugared churros. Jazzed up with hot pepper flakes, this really is one of my best recipes. 

Yield: 32 churros

Ingredients:
Churros Ingredients:
• 3 cups water
• 1 cup unsalted butter
• 1 1/2 teaspoons salt
• 4 cups all purpose flour
• 11 large eggs (lightly beaten)
• 1/4 cup light olive oil
• 8 cups vegetable oil

Cinnamon Sugar Ingredients:
• 3 cups sugar
• 3 table spoons ground cinnamon

Hot Chocolate ingredients:
• 8 cups full cream milk
• 3/4 teaspoon hot red pepper flakes
• 1/2 cup corn starch
• 2 cups heavy cream
• 800g dark chocolate (coarsely chopped)
• 1 cup sugar
• 1/2 cup Dutch process unsweetened cocoa powder
• 1/2 cup dark rum (optional)

The Batter:

  1. In a large pot, bring the water, butter and salt to a boil over high heat and cook until the butter melts
  2. Whisk in the flour and stir with a wooden spoon for 7 – 9 minutes over medium heat until the batter is paste-like and stiff
  3. Transfer the paste to the bowl of an electric mixer fitted with the paddle attachment and mix at a medium low speed
  4. Add the eggs and olive oil and mix for about 6 minutes, or until thoroughly combined
  5. Set aside to rest for at least 1 hour, or up to 24 hours. If letting the batter rest for longer than an hour, lay plastic wrap directly onto its surface and refrigerate until needed

The Chocolate Dipping Sauce:

  1. To make the chocolate, set a large saucepan over medium low heat. When hot, pour the milk into the pan, add the red pepper flakes and let the milk come to a low simmer
  2. In a glass bowl, stir the corn starch into the cream, and pour this mixture into the simmering milk. Raise the heat to medium and stir constantly for 7-10 minutes, or until thickened
  3. Put the chocolate, sugar and cocoa in a large bowl and strain the thickened milk mixture through a fine mesh sieve over this bowl. Optionally add in the dark rum
  4. Let it stand for 10 minutes, and then whisk well until smooth and thick
  5. Lay plastic wrap directly over the chocolate and set aside until needed. Once cooled, this can be refrigerated for up to 2 days, and simply reheated in a microwave
Piping the Churros straight into the oil!

Frying the Churros:

  1. Place a large, deep, heavy pot over medium low heat. When hot, pour in the vegetable oil. Let it heat to 180°C on a deep fat thermometer, or until the oil bubbles when a cube of bread is dropped into it and it moves slightly
  2. Scoop the batter for the churros into a piping bag, fitted with a large fluted tip. Very carefully pipe 20cm lengths of batter directly into the hot oil
  3. Fry for 5-8 minutes, or until the churros are crisp, lightly browned and puffed. Turn at least once to ensure even browning
  4. With a slotted spoon, remove the churros from the oil and drain. While they are still hot, toss them with the cinnamon sugar mixture.
  5. To make the cinnamon sugar mixture, mix together the sugar and cinnamon in a large bowl.
  6. Transfer the sugared churros to a wax lined baking sheet and serve while still warm.
  7. Spoon about a cup of the warmed chocolate into 8 small coffee cups. Serve the churros alongside the chocolate for dipping.

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