Dessert / Food styling

Homemade Churros con Chocolate

01.08.16

Churros were a part of my childhood as far back as I can remember. Especially in winter.

 

Churros con Chocolate | Au Petit Goût

Fresh Churros | Au Petit Goût

 

A cup of hot, thick, dark chocolate, to soak (or more properly coat!) each bite of just-made churro, was mouthwatering. Every time.

 

Churros con Chocolate | Au Petit Goût

The world faded away enjoying ‘churros con chocolate.’ So many fond memories of afternoons and churros during rainy winters in northern Spain.

For years, my aunts took me on long walks, which always ended in a cafe o churrería packed with families and children who, of course, where deep in their own cups of chocolate, soaking their churros and engaging in long ‘tertulias.’ After finishing our portions, the cafe owner would eventually ask, “Would you like a dozen to take home?” Never was there a ‘no’ for an answer.

 

Churros con Chocolate | Au Petit Goût

 

Churros con Chocolate | Au Petit GoûtChurros con Chocolate | Au Petit Goût

 

The version I grew up with is very simple; flour, water, a pinch of salt and perhaps a small piece of butter.  The crispiness of the outer crust, softness and chewiness inside and the grains of fine sugar sticking to fingers is what a freshly made churro is all about. The chocolate (which complements so well) adds richness and warmth.

Our tradition at home is having  churros con chocolate the very first morning of the new year.

Here’s to a wonderful, 2016!

Wishing you, your young ones and families a Wonderful, Healthy and Happy New Year!

Homemade Churros con Chocolate
 
Cook time
Total time
 
Serves: 12
  • 1 cup water
  • ⅛ cup butter (2 tbsp)
  • 1 cup plain all-purpose flour1
  • ½ tsp salt
  • ¼ cup sugar for dusting
  • 1L canola oil for deep frying
  1. Preheat canola oil in a frying pan to 375 degrees F. In a saucepan bring water to a boil, add butter and salt so it dissolves. Add the flour stirring continuously. Keep stirring over the heat until the mixture thickens and clumps together into a smooth ball. Remove form the heat. Spoon into a piping bag fitted with a star shaped nozzle. Pipe churros batter straight into the hot oil. Use a knife , kitchen scissor or your finger to break off the batter when it is the desired length. Once the churros are browned lift out and put onto a plate covered with some paper towel to drain. Sprinkle with fine sugar immediately.

10 comments on “Homemade Churros con Chocolate”

  1. Dear Elizabeth,
    Je découvre votre univers ce soir, suite à votre passage sur un de mes billets, et je vous remercie pour votre gentillesse !
    Je viens de passer un bon et beau moment à me régaler de vos recettes et vos splendides photos ! je suis sous le charme et si contente de faire votre connaissance 🙂
    Des churros ! depuis le temps que je souhaite en faire maison 🙂 l’occasion se présente enfin et vos clichés me motivent définitivement à les cuisiner !
    Merci ! et @ bientôt !
    Sandy

    1. Dear Sandy, Merci beaucoup! Je suis très contente que tu sois passée sur mon blog c’est moi qui te remercie. J’espère que tu reviendras me voir souvent. 😉

      Ça me fait très plaisir de lire ton commentaire, vraiment. J’ai aussi decouvert ton très joli blog, et aussitôt je m’abonne…Il y a tellement beaucoup des belles choses et recettes!

      À bientôt – Merci a toi Sandy! 🙂

  2. Ah ! les churros s’installent toute l’année sur les marchés chez moi, mais ils ne m’ont jamais tenté à cause de leur vilaine odeur de friture (un peu vieille ;-)).
    Ta recette par contre me montre qu’on peut en faire de bons, alors pourquoi pas ?
    Le chocolat dans sa jolie tasse me tente beaucoup, surtout à cette heure là !
    À bientôt Élisabeth 🙂

    1. Je te remercie de ta visite et ton commentaire si gentil, Clémentine. Je comprends ce que tu dis. Pas tous les churros vendus sont aussi bons que ceux qu’on fait à la maison . Peut-être tu peut essayer de les faire, et tu veras la difference quant ils sont frais et croustillants 🙂 Ah ! et le chocolat je suis d’accord , il est irrésistible. À bientôt Clémentine – Belle semaine!! 🙂

  3. I can just about taste them from your pictures! I am back from a holiday in Spain, am already missing them. Beautiful story too. When you say ‘use the knife to break the batter in desired size’, is it while it is coming out of the nozzle, or in the pan? Thanks Elizabeth..

    1. That’s correct, Ratna! While the batter is coming out of the star- shaped nozzle (or use any nozzle of your preference), you may use your kitchen scissors, or your finger (just being careful with the oil). The shape may vary as you pipe the batter into the oil. I’m so glad to hear you spend a holiday there!. Thank you for your kind comments and for sharing your ideas with me. Have a great weekend! 🙂 See you soon. xoxo

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