Churros con Chocolate

Treat yourself to this classic duo in the cozy comforts of your own home.

Makes 20 to 25 churros

1 cup water
1/2 cup butter
1 1/2 cups bread flour
1/4 teaspoon salt
4 eggs

For the chocolate dip
200 grams semisweet chocolate, chopped
2 cups evaporated milk
2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons
peanut butter
2 tablespoons butter

1   Place water and butter in a saucepan. Allow to boil.

2   Lower the heat and add bread flour and salt. Stir until the dough forms into a ball.

3   Transfer mixture to a bowl and mix with a whisk until there is no more steam.

4   Add eggs one at a time, whisking to incorporate.

5   Pipe onto greaseproof paper or silicone mat.

6   Freeze for at least 2 hours.

7   Fry in hot oil until golden. Drain on paper towels. Serve with chocolate dip and/or hot chocolate on the side.

8   Make the chocolate dip: Melt semisweet chocolate in a double boiler. Add remaining ingredients and whisk. Cook chocolate dip until thick, frothy and smooth. Serve with churros.

Eating tip Not all that into chocolate? Sprinkle cooked churros with powdered sugar instead. Crazy about chocolate? This chocolate dip recipe is just as good as a drink. Try it!

To see a step-by-step tutorial, go here: How to Make Churros

Photography by David Hanson │ Prop Styling by Elaine Lim │ Recipe and Demonstration by Jackie Ang-Po of Fleur de Lys

• Angelo Dec 22 2009 @ 04:31pm Report Abuse

     

  Churros are best eaten minutes after cooking. If you let them sit long enough, they won't be as crisp on the outside anymore.
• benjie Dec 01 2009 @ 08:23pm Report Abuse

     

  hangang kailan poh tatagal ang churros pag luto na?