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Churros con chocolate

By: - Reporter
/ 04:00 AM March 05, 2015
Churros con chocolate

CHURROS con chocolate. PHOTOS BY VANGIE BAGA-REYES

These days, people are going gaga over churros con chocolate, normally a breakfast fare but is savored any time of the day. Crunchy on the outside but meltingly soft inside, freshly baked churros is like heaven on earth, so to speak, when dipped in a thick, almost gooey, chocolate sauce.

It may seem difficult to make, but in truth it’s not. With only a few basic ingredients and simple steps, you can actually replicate your favorite commercial churros at home.

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The chocolate dip, which plays a big role in the eating experience, is also easy to do.

You will need a piping bag and a star tip to form the churros. An electric hand mixer will also help blend the dough thoroughly.

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“For the chocolate sauce, it depends on how thick you want it to be,” says caterer Maria Asuncion “Me-anne” Aristorenas (tel. 584-5344 and 0916-7438206). “You can either adjust the milk or the number of tablea you’re using.”

Aristorenas uses Antonio Pueo cacao available in major supermarkets. Sometimes she combines it with other local cocoa powder brands.

Before serving, you can sprinkle the churros with cinnamon sugar.

Serve freshly baked churros with warm chocolate sauce.

For churros
1 c water
1 c all-purpose flour
¼ tsp white sugar
pinch of salt
3 tbsp butter
vegetable oil for frying
(optional) cinnamon sugar or confectioner’s sugar

For chocolate sauce
1 c evaporated milk
1/8 c condensed milk
3 pc tablea chocolate
1 tbsp butter

E-mail vbaga@inquirer.com.ph

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High heat

1. IN A medium saucepan with high heat, combine water and butter and bring to a boil. Add sugar and salt. Mix well. Turn off heat. Add flour and stir vigorously until dough comes together.

Transfer dough to a mixing bowl

2. TO BLEND well, transfer dough to a mixing bowl and beat well using a hand mixer until well-incorporated.

Knead by hand

3. KNEAD by hand to form smooth dough.

Transfer dough

4. TRANSFER dough to a pastry bag fitted with a medium or large star tip.

Heat oil in a deep saucepan.

5. HEAT oil in a deep saucepan. Pipe 4-inch to 5-inch strips of dough into the hot oil.

Cook until golden brown

6. COOK until golden brown. Lift churros and drain on paper towels. Dust with cinnamon sugar. Set aside.

To make chocolate sauce

7. TO MAKE the chocolate sauce, whisk together evaporated milk and chocolate in another saucepan over medium heat. Stir continuously until chocolate is dissolved.

Add milk

8. ADD condensed milk and butter. Bring to boil, whisking occasionally. Cook until sauce has thickened. Remove from heat. Transfer to a preferred container. Serve churros with chocolate sauce.

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TAGS: antonio pueo, cacao, churros, diy churros, homemade churros, tablea
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