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Hot chocolate churros

If it weren't for the instagram photo battle, I probably never would have gotten around to making this dish -  crispy, salty churros made from choux pastry with hot chocolate.

And I'm not sure I would have made it.

It's a street, fairground food, very popular in Spain and France. There is no "correct" recipe for churros, every hostess has her own recipe. In the original churros are made of flour, water and salt, fried in oil, then everyone has their own personal secret. I took Maria Selyanina's recipe and it was delicious.

churros with hot chocolate

Constituents (for 3-4 servings):

churros:

  • water - 250 ml
  • milk - 125 ml
  • flour - 180 gr
    • .
  • salt - 0,5 tsp.
  • egg white – 1 piece
    • .
  • vegetable oil for frying

hot chocolate:

  • black chocolate - 300g
    • .
  • milk – 1 liter
  • cornstarch – 2-3 tbsp
    • .

Cooking churros with hot chocolate:

Mix the water, milk and salt in a saucepan and bring to a boil. Quickly pour in the sifted flour and stir everything until smooth so there are no lumps. Remove the dough from the heat, let cool slightly and knead for 2-3 minutes. Add the egg white and knead again until smooth. You will get a smooth, rather dense dough. Using a pastry syringe with a star tip, press the dough into the shape of sticks or horseshoes.

When you have a stick of the desired size, cut the dough away from the syringe with scissors.

Heat a skillet with plenty of oil (ideally – a deep fryer). Fry the churros until golden, then remove and place on a plate lined with paper towels to soak up excess oil.

Fry the churros until golden, then remove and place on a plate lined with paper towels to absorb any excess oil.

Allow the churros to drain.

Classic churros should not be sprinkled with anything, but they are often served lightly dusted with sugar or powdered sugar.

For hot chocolate, everyone has a different formula. To get chocolate like Madrid, dissolve starch in 0.5 cups of milk. Chop the chocolate into chunks, pour in the remaining milk, place over low heat and simmer until the chocolate is dissolved. Pour in the starch and simmer for 1 to 2 minutes until thickened.

The result is a thick chocolate dessert drink that is very, very convenient to dip churros in.

hot chocolate churros

Good appetite!

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