W
hat is crunchy, hollow on the inside, heavily ridged on the outside, often rolled in cinnamon sugar, and best when dipped into a chocolate sauce! Es un churro delicioso, sí señor! Olé!
Churros are traditional Spanish sweet treats, allegedly invented by Spanish shepherds. “What do shepherds have with a dessert?“, one might ask. Well, when shepherds went up high in the mountains, it was impossible to make any baked goods such as bread or something sweet. So, they came up with an idea of this open fire pan-fried delight they could easily make so far away from home. In Spain, churros are very popular snack made by Churreros – specialists for making churros. However, you can enjoy nibbling them in most Hispanic countries, in the US, and also in many European big cities, like Paris, where street vendors sell them in most fares and tourist spots. It is impossible to ignore the inviting scent of freshly fried dough, especially in winter.
Churros are fried until they become crunchy. The distinctive surface of a churro is ridged due to having been piped from a churrera, a syringe with a star-shaped nozzle. Churros may be straight, curled or spirally twisted. So, how to make churros at home? Don’t fear; the dough is exactly like choux pastry! If you have already learned how to make pâte à choux, this is going to be a piece of cake for you!(pun intended) ;) Churros are great when rolled in cinnamon sugar, but if you go an extra mile and make a homemade chocolate ganache – well, you can call yourself a Churrero!
Churros Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 15 minutes
Cook time : 15 minutes
Ready in 30 minutes
Level : Basic
Ingredients: Churros:- Water 250g (8.8oz)
- Butter 100g (3.5oz)
- Salt 5g (1Tsp)
- Sugar 10g (2Tsp)
- All purpose flour 150g (5.3oz)
- Eggs approximately 100g (3.5oz or 2 medium eggs)
- Frying oil 1lit (4cups)
- Cinnamon sugar to taste
- Dark chocolate 150g (5.3oz)
- Whipping Cream 150g (5.3oz)
- Put water, butter, salt and sugar in a saucepan and cook until it boils.
- Remove from the stove and add the flour.
- Put everything back on the stove and cook, stirring constantly for a couple of minutes. Transfer the dough into a clean bowl and leave it to cool.
- Gradually add eggs to the paste, mixing well after each addition.
- Heat the oil in a wide pan to 170°C (340°F).
- Put your churro paste into a piping bag fitted with a large star tip.
- Pipe the long sticks of dough into the hot oil, and cut them with scissors. Cook them until they become golden brown.
- When churros are golden brown, take them out on a paper cloth to get rid of the excess oil.
- Roll them in cinnamon sugar and eat them while they are still warm.
- For the ganache, bring the cream to a boil and pour it over chopped chocolate. Stir until the chocolate melts and you get a nice, shiny ganache.
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