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Churros Recipe

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In Spain a churros recipe is normally served accompanied by a cup of thick creamy chocolate - as in "chocolate con churros". I suppose strictly speaking they are not a dessert but we had to include them as they are part of the Spanish way of life. There are "churreria" stands in most towns, where you can watch the great rings of paste being squeezed into a vat of boiling olive oil, and they're ever present at ferias, markets and any special events. They're often eaten for breakfast ....... all through the day...... and they're great after a night of partying!
Here is our favourite recipe. Make sure that you have a strong piping bag, (and a strong pair of hands) as the paste is quite stiff to squeeze out.

Ingredients for 4 people
Homemade Churros Recipe

180g/6oz plain white flour
250ml/8 fl oz/1 cup water
20g/1oz butter
1/4 tsp baking powder
1 tsp sugar
1 tsp salt
1 egg, beaten
Deep oil for frying
Sugar for dredging

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Churros Recipe Method

Boil water and butter with salt and the tsp. sugar in pan.
Tip in the flour and baking powder all at once.
Mix quickly with wooden spoon to form a soft dough.
Remove from heat when thick and not sticking to pan.
Beat in the egg until smooth.
Leave to cool slightly.
Spoon into a Piping bag with a large pastry nozzle.
Pipe long lengths into hot, deep oil, in an electric deep fat fryer.
Fry until golden brown.
Carefully remove and leave to cool slightly.
Cut into random lengths of about 4 "/10 cm and dredge with sugar.
Serve with our Chocolate Sauce.

Chocolate Sauce for Churro Dunking

Ingredients

110g/4oz dark chocolate
2 cups/16fl oz double cream
1 tbsp cornstarch/cornflour
4 tbsps sugar

Method

Place the chocolate and half the cream into a pan and stir over a medium heat, until the chocolate has melted.
Dissolve the cornstarch in the remaining cream and whisk into the chocolate with the sugar.
Cook over low heat, whisking constantly, until the chocolate is thickened, about five minutes.
Remove and whisk until smooth.
Pour into cups or bowls for dunking churros.