These sweet and crispy churros are my new-found love and when dipped in the luxurious chocolate sauce, it enchants my senses alike nothing else in the world!
Come! Fall in love! Like I have!
There is no second option! And if you are someone who doesn’t believe in love, you will start believing in it! These churros won’t let you escape from being seduced into their fantasy and you will be just as helpless as I was!
The whole lot of churros that I made from this recipe was over in just a single day! Neither I nor my hubs could resist ourselves from getting our hands on the next one and the next one and the next… you see the infinite loop? Until all were over! So please beware!
I came to know about churros not too long ago. Frankly, it is not very popular in India yet. The very first time I saw this was on a cooking show on television and then I did my research since it looked very interesting!
The explorer inside me, who is always on the lookout for new recipes, new dishes, new cuisines and cultures, had pushed me to know more about these fascinating thing called churros!
The stories around churros are as captivating as the churros themselves. The cookery show which introduced me with this, informed that the churros are invented by Chinese; but now I see it is popular as a Spanish snack and is considered as a traditional Spanish breakfast!
But whoever invented these, my heartfelt gratitude to them for gifting such a wonderful thing to the mankind!
Traditionally churros are deep fried in a flavorless oil but nowadays baked versions are also available. I wanted to get the authentic taste which is why I preferred to fry them.
Will try out the baked ones in next shot as I am sure these churros gonna happen frequently in our home. I don’t know why I didn’t try these earlier and I could not forgive myself for that.
If you want to serve the churros traditionally in the Spanish way, then you can’t skip the chocolate sauce. Also I don’t see why someone would want to skip CHOCHOLATE SAUCE!
If you want to know what’s the meaning of ‘ultimate pleasure’ then you just have to take a bite of churros dipped in the chocolate sauce! You will be enlightened!
Also do not miss the cinnamon sugar shower. That’s a must – must – must! I will still forgive you if you don’t do the chocolate sauce bit; but I won’t spare you if you don’t roll your churros in the cinnamon sugar without which churros are actually not churros!
- Heavy cream – 100 ml
- Dark chocolate – 200 gms
- Sugar – 50 gms
- All-purpose flour – 125 gms
- Self-raising flour – 125 gms
- Olive oil – 2 tbsp
- Sugar – 3 tbsp
- Water – 400 ml
- Salt – a pinch
- Icing sugar – 6 tbsp
- Ground cinnamon – 2 tsp
- Flavorless vegetable oil for deep frying (about half a liter)
- Mix the dark chocolate, heavy cream and sugar in a microwave safe bowl and microwave on high for 30 seconds on until the chocolate is half melted and sugar is dissolved. The left over heat will melt the remaining chocolate. If the sauce seems too thick, add couple of tablespoons of water and microwave for another 30 seconds but make sure the chocolate doesn’t burn.
- Give a good stir with a wire whisk and your hot chocolate sauce is ready!
- Mix water, sugar and oil in a saucepan and put it on medium heat. Bring the mixture to boil.
- While the water is coming to boil, mix both the flours in a large bowl and add a pinch of salt.
- Now pour the boiling water into the flour mixture and using a strong wooden spoon, stir it vigorously until you get a uniform batter.
- The batter must be of piping consistency else it won’t be coming out of the piping nozzle easily. Mine had turned little stiff, so I added more boiling water until it was soft enough to be piped smoothly.
- Squeeze in the batter into a piping bag fitted with a star nozzle. Squeeze out as much air bubble as possible.
- Heat enough oil in a deep frying pot to deep fry the churros.
- Keeping the oil on medium heat, pipe out strips of churros directly into the hot oil. Keep each of them about 5 inches long and snip off the batter with a kitchen scissor or knife.
- Fry them until lightly golden on all sides. Lift them out of the oil using a slotted spoon and put on an absorbent paper to soak up excess oil. [What I noticed is that churros have a high carry over cooking which means it continues to cook with the left over heat inside even after being removed from heat. This is why they will turn deep golden brown even after you lift them out of the oil when they are just lightly golden. So do not brown them too much inside the oil as you will end up with almost burnt churros which tastes bitter.] I used to fry 4 churros per batch and it would take about 30 to 40 seconds per batch to fry up both sides on medium-low heat.
- In a shallow dish, mix together icing sugar and ground cinnamon.
- Coat the warm churros with the cinnamon sugar and serve with chocolate sauce!