I do have a new dessert crush, it’s home made churros with bitter chocolate cream to dip in!
Maybe you laugh at me know and tell churros are really nothing special, that one can buy them at any fun fair and they are very oily. Well I know all this! And exactly for that reason I fell in love with them again. They are childhood summer holidays memories and they just make me very happy. I remember the wagons selling churros on the street in spain. I remember churros after a day at the beach with still salty lips from the sea and I remember churros in the morning with milk coffee and a cigarette ( when I was a teenager ). Good memories they are!
Also in this recipe from the moro cook book they come with a fantastic bitter chocolate dip and this is just a match made in heaven.
serves 6
You’ll need for the churros:
400 gr plain flour
a poinch of salt
1 tsp soda bicarbonate
500 ml boiling water maybe even more more
lots of sunflour oil for frying
caster sugar for dusting
You’ll need for the churros:
1 small cinnamon stick
400 ml milk
300 gr very dark chocolate, I recommend 70 %
250 ml sweetend condensed milk
lots of sunflour oil for frying
250 ml cream
For the batter sift flour, soda bicarbonate and salt into a mixing bowl. Make a well in the center. Pour in the water and quickly mix with a wooden spoon so no lumps form.
Transfer to a saucepan and cook over low heat , stirring continuously for 1-2 minutes.
Spoon the mixture in a bowl and let it rest for an hour.
For the chocolate, infuse the cinnamon in the milk by simmering it for 15 minutes. Take of the heat and discard the cinnamon. Meanwhile melt the chocolate in a bain-marie or whatever your favourite way to melt chocolate. When melted gently stir in the infused milk and the condensed milk till smooth.
Fill into 6 glasses or nice tumblers. Whisk the cream until soft peaks form and spoon on to of the chocolate. Chill for at least an hour.
Heat the oil in a large shallow pan over medium heat until hot. Put the dough in a piping bag with a medium sized nozzle. Press the dough into the hot oil . I recommend making coils which you later can cut into pieces. The oil should not be too hot otherwise they turn brown before beeing cooked thoroughly .
When nicely brown take them out an drain on kitchen paper before sprinkling with sugar.
picture of my grandmother with her 4 daughters on a summer holiday in italy.
I do have a new dessert crush, it’s home made churros with bitter chocolate cream to dip in!
Maybe you laugh at me know and tell churros are really nothing special, that one can buy them at any fun fair and they are very oily. Well I know all this! And exactly for that reason I fell in love with them again. They are childhood summer holidays memories and they just make me very happy. I remember the wagons selling churros on the street in spain. I remember churros after a day at the beach with still salty lips from the sea and I remember churros in the morning with milk coffee and a cigarette ( when I was a teenager ). Good memories they are!
Also in this recipe from the moro cook book they come with a fantastic bitter chocolate dip and this is just a match made in heaven.
serves 6
You’ll need for the churros:
You’ll need for the churros:
For the batter sift flour, soda bicarbonate and salt into a mixing bowl. Make a well in the center. Pour in the water and quickly mix with a wooden spoon so no lumps form.
Transfer to a saucepan and cook over low heat , stirring continuously for 1-2 minutes.
Spoon the mixture in a bowl and let it rest for an hour.
For the chocolate, infuse the cinnamon in the milk by simmering it for 15 minutes. Take of the heat and discard the cinnamon. Meanwhile melt the chocolate in a bain-marie or whatever your favourite way to melt chocolate. When melted gently stir in the infused milk and the condensed milk till smooth.
Fill into 6 glasses or nice tumblers. Whisk the cream until soft peaks form and spoon on to of the chocolate. Chill for at least an hour.
Heat the oil in a large shallow pan over medium heat until hot. Put the dough in a piping bag with a medium sized nozzle. Press the dough into the hot oil . I recommend making coils which you later can cut into pieces. The oil should not be too hot otherwise they turn brown before beeing cooked thoroughly .
When nicely brown take them out an drain on kitchen paper before sprinkling with sugar.
picture of my grandmother with her 4 daughters on a summer holiday in italy.