Churro
- Bhuvan Ravishankar
- Jul 17, 2020
- 3 min read
A fried sweet snack made from an enriched dough, predominantly consists of pate choux or choux paste like mix. It has it origins from Spain and Portugal.
It is piped into elongated lines and then frozen, making it easier to handle. Served with a hot chocolate sauce. You can make the paste in advance, freeze and fry them as and when required.
Ingredients
For the pâte à choux
Water 107gm
Milk 107gm
Butter 97gm
Salt 3.5gm
Sugar 4.5gm
Plain flour 117gm
Eggs 215gm
For the coating
Caster sugar 150gm
Cinnamon powder 5gm
For the chocolate sauce
Water 200ml
Sugar 150gm
Cocoa powder 50gm
Couverture dark chocolate 75gm
(I have used Callebaut, Belgian couverture 54.5% cocoa solids)
https://www.callebaut.com/en-AU
Method:
For the chocolate sauce
1. Combine the water and sugar in a small sauce pan.
2. Once the water and sugar has started to boil, add in the cocoa powder and mix well with the help of a whisk.
3. Boil this mix for about 2 minutes stirring occasionally.
4. Now pour this mix onto the chocolate, after a few minutes using a stick blender blend the mix to ensure a smooth consistency.
5. Strain the sauce to avoid any remaining lumps if any.
6. Allow to sauce to cool, and refrigerate until needed.
(PS: You can use this sauce with other desserts like puddings, brownies or even as toppings along with ice creams and sundaes etc..)
For the pâte à choux
(It is the same paste prepared in my previous post in which I had made Profiteroles, I reserved some of the paste aside for the churros)
1. Combine the butter, milk and water in a medium sized sauce pan, start to heat on a low flame.
2. Combine the salt, sugar and flour in a seperate bowl and place aside.
3. Once the milk, water mix comes to a boil, take it off the flame and add all the dry ingredients at one go.
4. Using a whisk combine them for about 10 seconds until them come together.
5.Bring the saucepan back on the flame, start cooking this mix on a low flame gradually mixing with a heat proof spatula.
6. It is important to cook this well, you will notice that it begins to come together and starts to leave the sides of the pan. Continue cooking until it forms one cluster. This should take at-least 4-5 minutes.
7. Transfer it to a larger mixing bowl and using a paddle attachment cool it down. When you feel that the mix is just warm and not hot gradually add in the eggs little by little and continue mixing.
8. Do not rush the addition on eggs, it is important to add them in regular intervals.
9. Once all the eggs have been added and the mix is smooth and shiny, you can use it straight away or I prefer to leave them in the refrigerator overnight before using them.
10. The next day transfer the contents into a pippin g bag fitted with a star nozzle.
11. Ensure that there aren't any air gaps in the piping bag, pipe a tiny bit of the paste onto the corners of a flat tray and lay a grease proof paper over.
12. Starting from one corner gradually moving sideways pipe elongated lines of the choux paste. Leaving a little gap continue and pipe as many you can.
13.Store this tray in the freezer until the paste has become hard. Approximately 3-4 hours.
14. Now take the tray out, using a sharp knife cut into long strips measuring about 9-10 cps long. You can now store these in the freezer in a container as long as they are in a frozen state.
15.Heat the oil in a medium sized pan, take the churros out of the freezer 5-10 minutes before frying. (Do not leave the choux out for too long as it might start thawing and becoming soft).
16. Combine the caster sugar and cinnamon powder in a seperate bowl and place aside.
17. Once the temperature of the oil has reached an optimum level, gradually add 1-2 pieces of the choux into the hot oil. (Be cautious as the oil might splatter).
18. Keep turning the churros to ensure even cooking and colouring.
19. Once you take them off the oil, drain the excess oil and toss them generously in the cinnamon sugar.
20. Serve hot with the warm chocolate sauce.
Enjoy 😋
Comentarios