January 8, 2014
Churros with chocolate dip
Hope all of you have had a great start to the new year! I know I have. I've set up some goals for myself (no actual resolutions as "resolution" means you must do something) to strive for this year. Of course, some career goals but mostly personal goals such as to have more fun, travel more and to stop worrying about everything.
I'm not sure if I've told you, but about six months ago I quit my day-job to do this full time (writing books, photographing, blogging etc.). It was a great decision and I don't regret for a second but sometimes I miss having workmates so much. That part has been very hard for me. Some days I don't speak to anyone for ten hours! Maybe I should get a cat. I love cats.
Anyway, I think most people start off the year eating fairly healthy. I try to eat fairly healthy too, but I also made churros.
I ate churros for the very first time last year. I think it was in August, so about five months ago. I have no idea why I haven't tried them before. I never ever thought they would be so easy to make! The batter for the churros takes a few minutes to whip up. The tricky part is getting them the shape you want, if that actually matters to you. I like them a little bit curly.
I served them with a chocolate dipping sauce which is delicious, don't get me wrong, but I'd like to serve them with say... soft serve vanilla ice cream. Hot churros with light and fluffy soft serve ice cream. Now that would be something.
Churros with chocolate dip
Makes 10 churros
50 g butter
150 ml water
1/2 tbsp granulated sugar
a pinch of salt
60 g (100 ml) all purpose flour
1 medium egg
1/2 tsp vanilla extract
75 g granulated sugar
2 tsp ground cinnamon
corn or canola oil to fry (amount depends on the size of your pan, but oil should be at least 5 cm (2 inches) deep
100 g dark chocolate (70%), finely chopped
100 ml heavy cream
1 tbsp butter
1. Put butter, water, sugar and salt in a sauce pan. Let come to a boil, then add the flour stirring well until a dough forms. Remove sauce pan from heat and keep working the dough until smooth and shiny. Let cool slightly, then add the egg and the vanilla, stirring until smooth.
2. Transfer dough to a piping bag fitted with a medium sized star tip (such as Wilton 1M).
3. Combine sugar and cinnamon on a plate or a baking dish. Put paper towels on a platter or a wire rack to soak up excess fat.
4. Heat oil to about 185°C/365F in a heavy-bottomed sauce pan with high sides. Pipe dough (about 10-15 cm long) directly into the hot oil (be careful with you hands!). Fry, turning often, about two minutes or until golden brown.
5. Transfer to paper towels to drain and cool slightly. Roll in cinnamon sugar until evenly coated. Try to eat the churros as soon as possible!
1. Put the chopped chocolate in a deep bowl.
2. Heat cream and butter in a sauce pan, remove just before it comes to a boil. Pour cream mixture over chocolate, let stand 20 seconds, then stir until smooth.