1/2 cup butter or margarine
one/four teaspoon salt
1 cup all-purpose flour
Vegetable oil, for frying
1/four teaspoon ground cinnamon, optional
one tablespoon cornstarch
four ounces dark chocolate, chopped
- To make the churro dough: Combine one cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over large heat. Utilizing a wooden spoon, stir in flour. Decrease the heat to minimal and stir vigorously until the mixture types a ball, about 1 minute. Get rid of the dough from the heat and, while stirring consistently, steadily beat the eggs into the dough.
- To make the chocolate for dunking: In a little bowl, dissolve the cornstarch in one cup of milk and reserve. Mix the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate more than medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Minimize the heat to minimal and cook, whisking constantly, until finally the chocolate is thickened, about five minutes. (Add extra cornstarch if it does not start to thicken following 5 minutes.) Take away the pan from the heat and whisk right up until smooth then reserve in a warm spot.
- Heat about 2 inches of oil in a hefty, substantial-sided pot more than medium-higher heat till the oil reaches 360 degrees F. Combine the sugar with the cinnamon on a plate and reserve.
- Meanwhile, spoon the churro dough into a pastry bag fitted with a massive tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them after, until golden brown, about two minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
- When the churros are just cool sufficient to manage, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
- Pour the chocolate into personal bowls or cups. Serve the warm churros with the chocolate dip.
This recipe was offered by a chef, restaurant or culinary skilled. It has not been tested for house use.
Recipe courtesy of Chocolateria San Gines, Madrid, Spain