Foodie

Thursday, May 07, 2009

Churros







I don't really know what a good 'Churro" should be and trusting Foodnetwork, i gave their recipe a try. I think that there were too many eggs in this recipe which made the batter too soft, therefore the pattern was not there when fried. It was like eating 'eclairs' but they were fried and not baked. Too light to be a doughnut although the sugar coating was near.
Will give the 2 eggs recipe a go the next time around.



Ingredients:
Vegetable or olive oil, for frying
1 cup water
4 ounces butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Chocolate Dunking Sauce, recipe is at bottom of page


Method:

Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F.

To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.

Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
Mix the sugar and cinnamon.
Roll churros in the cinnamon sugar.
Serve with Chocolate Dunking Sauce.

Chocolate Dunking Sauce:

4 ounces dark chocolate, chopped
2 cups milk,
1 tablespoons cornstarch
4 tablespoons sugar

Place the chocolate and half of the milk in a pan and heat on low.
When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes.
Remove and whisk smooth.

Pour and serve in cups for dipping churros



Serves

10 comments:

Nathan said...

I love Churros (being half Spaniard half Mexican and CUban descent so yeah I have to love Churros lol.)

I've tried 3 different recipes for Churros my favorite so far is a recipe by Nitza Villapol (the communist Cuban Julia Child oh well regardless of Politics she's a respectable cook:

"CHURROS

1 cup milk
1 cup water
1 tablespoon butter
1 teaspoon salt (if salted butter maybe less)
2 cups flour
oil for frying
sugar for dusting

Mix the milk, water, butter and salt in a saucepan and heat until it breaks into a rolling boil. Add the flour all at once, take off the heat and beat vigorously until the douch is pliable and soft about 30 seconds (do not over beat)

Place the dough in the "churrera" and fry the churros en very hot oil (390o F)

Yields approximately 15 churros"

The other one's I tried were this one from "My Big Fat Cuban Family" it was the most simple basic Churro recipe although the batter was to thick and I wouldn't make it again:

http://www.mybigfatcubanfamily.com/my_big_fat_cuban_family/2007/04/making_a_memory.html

The other is from "allrecipes.com" this one is also good, more typical Mexican style churros:

http://allrecipes.com/Recipe/Churros/Detail.aspx

My favorite though is the one from Nitza Villapol.

Also in Spain it's not a Chocolate sauce just served with a thick hot chocolate drink thickened with cornstarch.

P.S.

Hope I was of some help on your search for a good Churro recipe :)

Para i familiaku said...

NICE... now, I have never attempted to make churros, although I have to admit I have had a box of churro mix (ready mix) sitting in my pantry for a while. I will throw it out and go with the recipe from scratch as you posted... looks delicious!!

lilyng said...

nathan

thanks for the recipe. I have seen this recipe and am not sure if it will turn out well without any baking powder.

Charming said...

Lily, this is weird...just saw Mario Batali on Iron Chef America making churros for a chocolate challenge. I asked my hubby how about making it for Mother's Day this weekend, and saw your update on the RSS. Thanks!

Anonymous said...

Lily, I admire your range of recipes. You are a very adventurous cook. I look at your webpage everyday for ideas! In Spain, they make churros with no oil or egg and with the addition of baking powder. This makes a very light batter. Bring 1 teacup of hot water to the boil in a saucepan. Add 1 teacup of plain flour with 1 teaspoon of baking powder and 1/2 teaspoon salt. Beat the mixture over the heat until it leaves the side of the pan. Let it cool. Put into piping bag and pipe long lengths onto a table. Cut them into 4 inch pieces and drop a few at a time into hot olive oil. Sprinkle with caster sugar.

lilyng said...

anonymous

thanks you so much for this recipe, will certainly give it a try. It makes more sense with the baking powder.

thanks again

Mary said...

Churros are a favorite of mine when I'm seeking an indulgence. These look really good, Lili.

Anonymous said...

I use Chinese egg puff recipe to make it and turn out fine too.


Erica

Anonymous said...

They have to be "hard" and crunchy. They are not soft as a beignet. HEre I found a video! Sorry I couldn't hear the audio so I have no idea what language it is in or what they are saying.
http://www.youtube.com/watch?v=y_SzHceCpPw

潇洒走一回(少俊) said...

第一次看到这个名字哦。

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