Spanish dessert Churros

Churros spanish dessert – a detailed recipe for cooking.

The author of the recipe is Chocolateria San Gines in the center of Madrid, Spain

Time: 40 min Difficulty: Easy Servings: 8 – 12 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Churros:

• 1 tbsp. water
• 1/2 tbsp. butter or margarine
• 1/4 tsp salt
• 1 tbsp. premium wheat flour
• 3 beaten eggs
• Cooking Oil
• 1/4 Art. Sahara
• 1/4 tsp ground cumin (optional)

Chocolate Sauce:

• 1 tbsp. l corn starch
• 2 tbsp. milk
• 110 gr. chopped dark chocolate
• 1/4 Art. Sahara

Recipes with similar ingredients: choux pastry, eggs, milk, premium flour, dark chocolate, starch, cumin

Recipe preparation:

1. To make custard dough: In a saucepan, mix 1 a glass of water with butter or margarine and salt and bring to a boil over high heat. Stir in flour with a wooden spoon. Reduce heat to low and stir vigorously until mixture gather in a ball for about a minute. Remove the dough from the heat and, continuing mix constantly, gradually introduce eggs into the dough.
2. For making chocolate sauce: In a small bowl Dissolve corn starch in 1 cup milk. In the pan mix the chocolate with the remaining glass of milk. Stirring constantly Melt the chocolate over a moderate low heat. Add sugar and Dissolve the corn starch mixed with melted chocolate. Reduce heat to low and cook, stirring constantly. whisk until the chocolate thickens, about 5 minutes. (If after 5 мин. it does not begin to thicken, add more corn starch.) Remove the pan from the heat and beat until smooth, and then put in a warm place.
3. In a heavy high saucepan over moderate heat, warm up oil, pouring it 5 cm., until it reaches a temperature of 182 ° C. Mix sugar with cinnamon on a plate. Put the churros dough in pastry bag with a nozzle with a large tip. In hot oil squeeze a strip of dough 10 cm long. Fry, squeezing 3-4 strips. Cook the churros by turning over once, until golden brown, about 2 minutes. from each side. Transfer the finished churros to a plate covered with paper with a towel to absorb excess fat.
4. When the churros cool enough not to burn your hands, roll them with cinnamon-sugar mixture (in Spain they are simply rolled in sugar.) Pour the chocolate into separate bowls or cups. Serve warm churros with chocolate dip sauce.