CHURROS 101

Anyone that know me well (or has spent a day at Disneyland with me!) knows that I LOVE CHURROS! I do, really. And the authentic recipes from the great country of Spain inspire and enthuse me, especially since they can be duplicated and mastered at home pretty easily (the Spanish like it simple, classic and consistent) and because making Paella or Churros at home seems to always impress!

Centuries ago, Spanish shepherds who made by frying dough in lard while tending their sheep in the fields desired a sweet treat, so a shepherd rolled a ball of dough into a cylindrical stick shape, much like a breadstick, then fried it and rolled it in sugar. The treat became popular throughout Spain, and was named a "churro" after a breed of sheep recognized in Spain in the 1500’s.

The dough (similar to pate choux dough in the French style) used to make churros is most often pushed through a star-tipped pastry bag. The shape gives the churros plenty of surface area to produce a crispy outer shell, leaving the inside soft and chewy. Traditionally coated in granulated sugar and cinnamon you can serve them plain (still warm of course) with a variety of dipping sauces, like warm chocolate sauce or sea salt caramel. In Spain, they like to dip the churros in coffee or hot chocolate…I’ll eat them any way, shape or form. Like with all fried foods, be sure to keep the oil at a consistent temperature and bring it back to the desired heat before frying again, to resist soggy, oil-laden churros. This 101 on CHURROS will make you a true “Churerro”!

CHURROS CON CHOCOLATE

Vegetable or Canola Oil
1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Prepare to fry the churros by heating oil in a pan (about 1&1/2 inches) to 360°F.

To make the churro dough, combine the water, butter and salt in a 3-quart saucepan and bring it to a rolling boil. Stir in the flour. Stir vigorously over low heat until the mixture forms a ball, about 1 minute then remove the pan from the heat. Add the beaten eggs to the pot and stir until well combined.

Spoon the mixture into a pastry bag fitted with a large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.

Combine the sugar and cinnamon in a shallow bowl and roll the fried churros in the mixture to coat.

CHOCOLATE GANACHE FOR CHURRO DUNKING
This is a rich, dark chocolate topping that has dozens of uses. It can be whipped as filling or icing, or dipped into, or poured on a cake (or your arm!), or anything you like!

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

Place the chocolate into a mixing bowl. Heat the cream in a small sauce pan over medium heat. Bring the cream to a boil, then pour it over the chopped chocolate. Allow the mixture to sit for 1 minutes, then whisk until smooth. Allow the ganache to cool slightly before using.