Churros con Chocolate
Ridged, sugar-dusted and made for dunking into chocolate thick enough to stand a spoon in. Traditionally eaten at dawn after a long night out, but nobody checks the clock.
- Total time
- 17 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Bring the water, butter and salt to a rolling boil in a saucepan, tip in all the flour at once and beat hard with a wooden spoon for 1 minute until it forms a smooth ball that leaves the sides.
Scrape the dough into a piping bag fitted with a large star nozzle and let it cool for 5 minutes so it is warm rather than hot.
Meanwhile whisk the cornflour into a little of the cold milk, then heat the rest of the milk with the chocolate over low heat, add the cornflour slurry and stir 2 minutes until thick and glossy. Keep it warm.
Heat the oil to 180C. Pipe 12cm lengths straight into the pan, snipping them off with scissors, and fry four at a time for 2 to 3 minutes, turning once, until evenly deep gold.
Drain briefly on paper, then roll in the cinnamon sugar while still hot so it clings.
Serve at once with the hot chocolate for dunking.
Read all that and thought “absolutely not”?
Completely fair. Churros con Chocolate is sitting in the Spanish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Spanish kitchen
Small plates, long evenings, olive oil everywhere.