Sweet
Churros con chocolate
The bonus. Ridged, golden, sugared batons of fried dough with a cup of chocolate thick enough to stand a spoon in.
Fry them for a crowd and hand them out standing up in the kitchen. Churros do not survive a plated dinner — they are meant to be eaten hot and immediately.
Method
- 01
Bring the water, butter, sugar and salt to a rolling boil. Tip in the flour all at once and beat hard with a wooden spoon until it forms a smooth ball that leaves the pan.
- 02
Cool for 5 minutes, then beat in the egg until glossy and thick.
- 03
Spoon into a piping bag fitted with a large open star nozzle.
- 04
Heat 6cm of oil to 180°C. Pipe 12cm lengths straight into the oil, cutting them off with scissors, and fry 3–4 at a time for 2–3 minutes a side until deep gold.
- 05
Drain on paper, then roll in cinnamon sugar while hot.
- 06
For the chocolate, heat the milk and cream, melt in the chocolate, then whisk in the slaked cornflour and simmer 1 minute until thick. Pour into cups and dunk.
Serve it with
Pairings
- Cheeses
- Fresh cheese with honey, if you want something to cut the sugar.
- Cold meats
- None — churros belong to chocolate and coffee alone.
- Seafood
- None. This is the sweet end of the night.
- Salads & vegetables
- A bowl of orange segments with cinnamon, the traditional Spanish palate-cleanser.
Keep cooking
