Churros e Chocolate Quente
Directions
- 1In a pot, mix 150ml of water, 20g of sugar, and 40g of unsalted butter.
- 2Turn on the heat to low.
- 3Add 110g of all purpose flour and mix until well combined.
- 4Cook over low heat for 3 minutes, stirring frequently.
- 5Remove from heat and let cool for 10 minutes.
- 6In a bowl, add the cooled mixture and incorporate two eggs.
- 7Mix until well combined, to form a smooth dough.
- 8Transfer the dough to a piping bag, and pipe churros onto parchment paper.
- 9Heat the cooking oil in a pan.
- 10Fry the churros in batches until golden brown.
- 11In a different pan, mix 50g of dark chocolate, 25g of sugar, and 120ml of milk.
- 12Mix 4g of cornstarch and 10ml of water until smooth. Add this mixture to the pan with the chocolate and stir.
- 13Cook over low heat until the mixture thickens and becomes smooth.
Ingredients
- 150 ml Water
- 20 g Sugar
- 40 g Unsalted butter
- 110 g All purpose flour
- 2 Eggs
- 200 ml Cooking oil
- 50 g Dark chocolate
- 25 g Sugar
- 120 ml Milk
- 4 g Corn starch
- 10 ml Water
Equipment
potwhiskspatulapiping bagfrying pangas stove
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