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Churros Con Chocolate

Still on a choux pastry roll, i decided to take a lil walk on the wild side. Instead of baking, i decided to deep fry these choux pastries. I was pleased when i saw Baking Bites featured a churros recipe on her blog as her recipes are usually clear and work for me. (Thank You Baking Bites!!)

While these mexican delights are tasty doused with a lil cinammon sugar, they are absolutely divine when dipped in chocolate sauce.

The consistency of the chocolate was on the thin side, as it serves a dual purpose. One is of course to dip your churros into, but once you have reached the end of your churros stick, or second churros stick,  this chocolate sauce can also be drunk the way you nurse a cup of hot chocolate. Oh yeah baby.

On a side note, i think i might have goofed up a bit on the deep frying tho. As typical of me, i totally disregarded the part of the recipe which called for measuring the temperature of the oil. I jumped straight into pipping my dough into the hot oil, marvelling at how pretty they turn out to be when they puff up into golden brown crispness.

But i guess u can’t fool the law of choux pastry of never opening the oven door before the pastries are cooked, cause some of my casualties came out deflated, with soggy centers after they have been left to drain.

Good thing i discovered the mistake early, and worked on my subsequent batches by lowering the heat, and making sure that each of them were a deep golden brown before i fished them out of the oil.

These churros are crispy when served immeadiately, they tend to get soggy in a bit… and when they do, just pop them into the oven for a bit of a refresher, and voila, fresh churros all over again.

Churros con Chocolate
Adapted from Bakingbites who adapted from Chocolateria San Gines
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

In a medium saucepan, combine butter and water and bring to a boil. When mixture is boiling, add in flour all at once and stir vigorously with a wooden spoon until the dough comes together. Continue to stir and cook the dough for about 1 minute. Transfer to a large mixing bowl or to the bowl of an electric stand mixer. 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. Batter may look wet before it comes together, but keep mixing and a smooth dough will form.
Transfer dough to a pastry bag fitted with a medium or large star tip.
Pour about 2-inches of oil into a deep saucepan. Bring the oil to about 365F.

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.

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). 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.

Categories: Cookies Tags: , ,
  1. September 20, 2010 at 9:26 pm

    Ooohh. Churros always bring back memories of the first churro I ever ate at Disneyland. However, I think your chocolate sauce would be just the thing to kick them up a notch.

    • crustabakes
      September 23, 2010 at 2:07 pm

      what a coincidence! i had my first churros in Disney too!

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