You know what I think of when I see churros? Theme parks! When I was very young, my family went to the US and we had the best time in Disneyland. Apart from ice cream and cheese cakes, I don’t remember much of the other food in Disneyland except churros. Yummy, delicious and crisp hot churros coated in cinnamon and sugar. Who can resist cinnamon and sugar?!
The only thing that gets me about them is the deep frying. That is, until I realised they could be baked with this recipe. This is the best way to eat them because it’s healthy but still tastes good. The only downside is that they get soft after a few hours but then again, deep fried churros end up the same. If that happens, just zap them in the oven for a while and they’ll be crisp again.
Also, this hot chocolate is divine. I don’t think you can call it hot chocolate, which was what the recipe termed it. It’s definitely a dip because it’s incredibly rich and lovely but cannot be drunk (for me, anyway.. ).
- 1 cup (225g) water
- ½ cup (113g) butter
- ½ tsp vanilla extract
- 2 tablespoons brown sugar
- ¼ tsp salt
- 1 cup (143g) plain flour/ all purpose flour
- 3 eggs, at room temperature
- ¼ cups (4oz/113g) sugar
- ¼ tsp salt
- 1tsp cinnamon
- Preheat oven to 400F (200C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
- In a medium saucepan, add water, brown sugar, salt and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
- Now, using a wooden spoon you want to stir the dough around you pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute, then take it off the heat and set aside.
- In a jug, combine eggs and vanilla and whisk together.
- Using your wooden spoon add incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
- Continue adding your eggs until combined
- Transfer your dough to a piping bag fitted with a star nozzle. (Note: use a giant star nozzle, at least 1M. A small nozzle pipes small churros and they get burnt in the oven quickly.)
- Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.
- Leave about 2 inches of space between the churros (Note: my churros didn’t expand at all, in fact I think they became smaller)
- Bake for around 18-22 minutes or until golden brown. Then turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not go flat once they cool.
- Combine sugar, cinnamon and salt in a ziplock bag.
- Take the churros straight from the oven and roll them in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
- Enjoy your homemade churros with decadent and thick hot chocolate (recipe below)
- 6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
- 2 ½ cups (20oz/570ml) milk
- ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
- ¼ teaspoon vanilla
- In a large heavy saucepan heat the milk until to a simmer.
- Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
- Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
- Cook over medium heat, whisking constantly, until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
- Remove chocolate from heat and stir in vanilla.
- Serve in large cups with churros.