Irresistible churros with hot chocolate, Caracas-style!
Until it came the day when we can have churros with hot chocolate in Miami. Yes sir! All this week we have had temperatures around 60ĖF (today it dawned at 49ĖF) and for those of us who live in the sub tropical South Florida weather, that means scarves, jackets, long pants, boots… and churros with chocolate!
That’s how life in Miami is. In my particular case, I miss four-season weather so I am the happiest when the thermostat goes down. To celebrate, yesterday I gave myself the pleasure of having this delicious treat with hot chocolate with my Tomas Eugenio (15)! I really do not see a better way to start my day!
I made a very thick hot chocolate Caracas-style, which is very similar to the hot chocolate Spanish use to have during the cold weather and it’s served with freshly made churros.
How to make the best churros ever
Before giving you my recipe, I want to share a couple of tips for you to become a master churro maker from day one:
- Once you have the dough ready, refrigerate it at least half an hour before putting it in the pastry sleeve.
- Use a large pastry nozzle in the shape of a star. I used the Wilton 1mm.
- Fill the pastry sleeve partially, so that it is easy to press to make the churros.
- Place the churros on a tray covered with parchment paper. You can cut them with greased scissors. I cut them by pressing the nozzle against the tray.
- Fry just a couple of churros at a time and slowly: the oil tends to cool down with the cold dough.
I hope you like my recipe.
Churros
Ingredients
- 1 cup water
- 1/2 cup butter
- Ā¼ teaspoon salt
- 1 cup all purpose flour
- 2 eggs lightly beaten
- Vegetable oil for frying
- 1/4 cup sugar for dusting
Instructions
- In a pot, boil the water with butter and salt.
- Once it boils, add the flour and mix vigorously until it forms a uniform dough.
- Remove from heat and continue mixing vigorously to ensure that no lumps remain and also to cool down the dough.
- Put the dough in the bowl of an electric mixer with the kneading blade and add the eggs while kneading.
- Knead until a uniform dough forms and refrigerate for half an hour.
- Put the dough in a pastry bag with a star spout, form the churros on a tray covered with parchment paper.
- In a cauldron over medium-high heat, heat plenty of vegetable oil to fry the churros. To make sure that the oil has the right temperature, put a tablespoon of dough to fry, if the dough floats and bubbles form around it, then you can start frying the churros.
- Put the dough in a pastry bag with a star spout, form the churros on a tray covered with parchment paper.
- Transfer the churros to the cauldron, one by one and 4 by 4, until they begin to brown. Flip so they are evenly fried.
- Remove the churros from the cauldron and put them to drain on absorbent paper.
- Sprinkle the churros with sugar.
- Serve immediately with hot chocolate.
Nutrition
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