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.
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.
“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
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