chocolate con churros…

So now for some posts from Galicia…rainy, rainy Galicia…so expect a lot of foody posts…

A favourite Spanish breakfast of churros –  ridged fried donuts, specially designed to hold as much of the thick hot chocolate it is dunked into. In the cities it’s the choice of party goers to end their festivities in a bar with chocolate y churros before finally going to bed.

Here is how to make it:
you need 250 gms of plain flour and 250 ccs of boiling water plus a pinch of salt. Add the flour to the slightly salty boiling water and mix.

The mixture should be very, very stiff, almost to the point of being too stiff to beat. Then fill a piping bag with a star nozzle (to create the signature ridges)and pipe out the fingers of churros.

Deep fry in a light oil till golden and crispy, remove and sprinkle with sugar. Makes enough for 4 people.

Make the chocolate using tablet chocolate and milk. Traditionally it should be dense enough to leave a thick coating on the crispy ridged churros.
Then dunk away…


other foody posts on this blog:

cocido gallego

chorizos

returning to the matanza

chorizos

pani puri sunday

cicchetti tea-break

baracca

empanada

further adventures in foraging

revelations in a milanese restaurant

braid burn

cooking the haul

foraging2

foraging

more foodie questions

foodie questions

nose to tail,

(s)light relief,

pulpo a la gallega

the matanza

morcilla and dying arts

jamòn serrano

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