Thursday, June 23, 2011

Churros



Churros con Chocolate http://bakingbites.com/2010/05/churros-con-chocolate/
from Chocolateria San Gines

Churros
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup all purpose flour
3 large eggs
vegetable oil, for frying
confectioners’ sugar

Chocolate Sauce
1 tbsp cornstarch
2 cups milk (any kind)
1/2 cup semisweet chocolate (chocolate chips)
1/4 cup sugar

Methods:

1. In a medium saucepan, combine butter and water and bring to a boil.
2. When mixture is boiling, add in flour all at once and stir vigorously with a wooden spoon until the dough comes together.
3. Continue to stir and cook the dough for about 1 minute.
4. Transfer to a large mixing bowl or to the bowl of an electric stand mixer.
5. Turn the mixer on medium-high. Beat in the eggs one at a time, waiting until each has been well incorporated before adding the next.
6. Batter may look wet before it comes together, but keep mixing and a smooth dough will form.
7. Transfer dough to a pastry bag fitted with a medium or large star tip.
8. Pour about 2-inches of oil into a deep saucepan. Bring the oil to about 365F.
9. Meanwhile, prepare the chocolate sauce. Whisk together the cornstarch and milk. Add mixture, along with chocolate and sugar, to a small saucepan. Bring just to boil, whisking occasionally, and cook until sauce has thickened. Remove from heat.
10. Pipe 5 to 6-inch pieces of churro dough into the hot oil and cook until golden brown, then flip and cook until golden on the second side (about 5-6 minutes total).
11. Remove from oil and set on some paper towels to drain, then dust with confectioners’ sugar.
Serve churros with small cups of chocolate sauce.
Makes about 20 churros.



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