Churros and Chocolate

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Churros and Chocolate


Churros and hot chocolate [1] [2] is a Spanish like sweet bread, similar to a donut. This is typically a snack but it's sweetness lends it to also be a dessert.



  • 250 g plain flour
  • pinch of salt
  • 50 g unsalted butter
  • 200 ml water
  • 300 ml vegetable oil for deep frying
  • 50 g caster sugar for dusting

hot chocolate

  • 150 g best quality dark chocolate (70% cocoa solids), plus a little extra, finely chopped to finish
  • 300 ml double cream
  • 1 vanilla pod, split
  • 1 cinnamon stick
  • 100 ml whipping cream


  1. Start with the churros.
  2. Combine flour and salt.
  3. Melt butter in a pan with water, bring to boil.
  4. Immediately, add to the flour mixture.
  5. With a wooden spoon constantly stir to achieve a thick smooth paste.
  6. Cover and refrigerate for ~30 min.
  7. Make the hot chocolate.
  8. Grate chocolate into a bowl.
  9. In a pan include the double cream, split vanilla pod and cinnamon stick, bring to boil.
  10. Remove from heat.
  11. Remove the vanilla pod and cinnamon stick.
  12. Include the the grated chocolate.
  13. Stir the chocolate in, get it to completely melt.
  14. Whip cream, achieve a firm consistency.
  15. Cook the churros.
  16. In a deep fryer or deep pan heat the oil to 180 degrees C.
  17. Either spoon the churro mixture into a churrera, or a piping bag with a 2 cm nozzle, squeeze 15 cm lenght churros into the hot oil.
  18. Churros can be created straight, curly, or loopy.
  19. Deep fry a few at a time for ~8 minutes, achieve a golden brown appearance.
  20. Using a slotted spoon remove from oil and let drain on paper towel to absorb the excess oil.
  21. Generously dust with the caster sugar.
  22. Evenly distribute the chocolate into glasses, finishing off with a dollop of whipped cream, topped with chopped chocolate.
  23. Enjoy!!!


  1. Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 168-169. 
  2. Taste of Home Cooking School Collection. Taste of Home. 2009. pp. 76.