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Main propre trempant un churro doré et strié dans une tasse de chocolat chaud épais, à côté d'autres churros saupoudrés de sucre sur du papier, sur une table d'un café madrilène au carrelage ancien
Team Curcuma

Churros with thick hot chocolate (chocolate a la taza)

Traditional Spanish churros, a simple dough of boiling water, flour and salt piped through a star tip and fried at 180 °C, rolled in sugar and served with thick, cornstarch-thickened hot chocolate for dipping.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling the dough 10 minutes
Total Time 55 minutes
Servings : 4 servings
Course : Dessert
Cuisine : Spanish
Calories : 670
Ingredients Préparation Notes

Ingredients
  

  • 250 ml water
  • 200 g all-purpose flour
  • 1 pinch salt about 3 g
  • 1 tbsp olive oil optional, in the dough
  • 1 l frying oil sunflower, peanut or light olive oil
  • 50 g granulated sugar for coating
  • 1 tsp ground cinnamon optional
  • 500 ml whole milk for the chocolate
  • 100 g dark chocolate 50 to 70% cocoa
  • 40 g sugar for the chocolate
  • 15 g cornstarch

Préparation
 

  1. For the chocolate, mix the cornstarch with a little cold milk. Heat the rest of the milk with the sugar, add the chopped chocolate and stir until melted. Add the cornstarch and cook for 3 to 5 minutes over low heat, stirring, until the chocolate coats the spoon. Keep warm.
  2. Bring the water to a boil with the salt and oil. Off the heat, add the flour all at once and stir vigorously with a spatula until you have a smooth, thick, lump-free dough. Leave to cool for 10 minutes.
  3. Heat the frying oil to 180 °C in a wide saucepan or deep frying pan. Fill a churro maker or a sturdy piping bag fitted with a star tip with the warm dough, pressing it down well to remove air.
  4. Pipe 12 to 15 cm lengths directly over the oil and snip them off with scissors. Fry 4 or 5 churros at a time for 2 to 3 minutes, turning them, until deep golden.
  5. Drain them on paper towels, then immediately roll them in sugar, mixed with cinnamon if you like.
  6. Serve at once with the thick hot chocolate in a cup for dipping.

Notes

Without a churro maker, use a sturdy piping bag and a 1 cm closed star tip: the dough is very stiff, so push hard. For cinnamon sugar churros, mix cinnamon into the sugar. Eat churros straight away: they soften as they cool.