Tuesday, April 04, 2006


Sorry I've been a bit absent lately - I will get to the pizza soon (hopefully tonight!). We are busy with the move as we are only 16 days out from the big day! We were invited over to some friends house last weekend for a spanish/tapas dinner and I was asked to bring dessert. After some inspiration from Elaine, I decided to try my luck with Churros. I fried up these little gems and offered them with chocolate sauce and some whipped cream. I have to say that they were much easier than I expected, though the frying is a bit tricky. The dough is a bit like pate choux from a methods perspective. I piped them with a medium size star tip into the oil (that's the part that is tricky).

8 cups vegetable or olive oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon, optional

Hot Chocolate:
4 ounces dark chocolate
2 cups milk
1 tablespoon cornstarch
4 tablespoons sugar

Heat the oil in a deep frying pan to 360 degrees F.
To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.


Blogger Elaine said...

Ashley, LOVE the polish pottery. Jer, this was inspired by our churros y chocolat in Spain. The smoky bar in Madrid stuck out in my mind. That early morning when we were out hunting for this specific bar where everyone waw still out since the night before and we were probably the only sober ones there.

04 April, 2006 16:34  
Blogger Jer said...

Oh, do I remember the churros and chocolate from that bar. They were perfect. And I remember those incredible pastries from that bakery in Seville that we kept returning too. And the piece de resistance, that killer plate of foie gras in Seville. Weren't there like five steaks of it on each plate. Man I wish the Euro weren't so strong right now as I'd love a few weeks in Madrid and Barcelona.

Ashley, did you make the churros ahead of time or at your friend's house? I want to try churros but I've always worried about them softening/wilting if I made them ahead of time and I always like having dessert finished early.

04 April, 2006 21:42  
Blogger Elaine said...

My trick for reheating all fried foods is:
1) After frying, place on a cooling rack to cool.
2) Once at room temp, set aside until ready to reheat. Or if you want to save them for a rainy day, put in ziploc bags. Freeze. DO NOT put in refrigerator. It will make the fried food soggy.
3) Reheat at 350 until hot. I usually look for the oil sizzling on the surface.
* I love freezing all fried foods. You can fry up a bunch and go back to it a month or two later. And it comes out of the oven like it was freshly fried. From tonkatsu to potato pancakes to waffles to french toast to leftover Popeyes chicken. MMMmm Mmmm Good!

04 April, 2006 21:51  
Blogger Ashley said...

Jer, I did make these ahead of time....about an hour or 2 before we headed out the door. They are better right out of the frying pan (trust me - I tried several!). I fried them, let them drain on paper towels, them dumped them in the cinnamin sugar mixture. I basically just reheated them in the oven once we were ready to eat. They definitely didn't get soggy - i would say more crispy if anything. I also reheated the chocolate in the oven just before I served them. Hope that helps....

04 April, 2006 22:20  
Blogger Jer said...

Glad to hear they didn't get soggy. That makes me want to try them. I was always so worried about the sogginess. Great tips Elaine on frying - I never knew you could do that with fried food. Makes me want to go out and buy a fryer :-)

I think I will try the churros soon ... maybe make some chili rellenos, spanish rice and these sinful treats that I love so much.

04 April, 2006 23:27  
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