When I went to Wahaca for lunch last month I was bitterly disappointed not to have enough stomach space for the churros y chocolate. So, logically, I decided to make them at home and, continuing with the Latin American theme of my last post, I thought I’d share them with you (obviously when I say “share”, I mean the photos, ‘cos the churros were devoured within mere seconds of being fried).
The first time I had churros was at Disney Land when I was about 7. In true American fashion they were HUGE (at least it seemed that way :p), and I can remember the light airy pastry which just disappeared in the mouth, still warm and covered with crunchy cinnamon sugar. Oh man, now I want more churros!
85g unsalted butter
A pinch of salt
Vegetable oil for deep frying
A large bar of your favourite dark/milk chocolate, melted
Cinnamon and sugar mixture (the ratio depends entirely on your taste)
- Cut the butter into small pieces.
- Place the water, salt and butter into a saucepan and bring to the boil. Once boiling, remove from the heat and mix in the sifted flour.
- Return to the heat and mix until the mixture no longer sticks to the bottom of the pan.
- Remove from the heat and allow to cool slightly before adding the eggs one by one until a smooth and shiny pastry forms.
- Place the mixture into a piping bag with a medium sized star nozzle.
- Fill a heavy-based saucepan about one third full with vegetable oil and heat to 170c (or until a small drop of the pastry browns within 30 seconds).
- Pipe the churros into the hot oil, using scissors to cut the pastry to the length you want. Fry for 3-4 minutes until crispy and golden brown.
- Remove from the oil using a slotted spoon and drain on a piece of kitchen paper before rolling in the cinnamon and sugar mixture.
- Serve whilst still warm, accompanied by a pot of melted chocolate.