It is that is that time of the year again! Crepes Tuesday. While everybody else will be looking to make do those regular flat crepes with a syrup of some sort, I’d recommend that you opt for Churros as most Spanish will be doing on this occasion.
Churros are much easier to do and they tend to come in weird shapes. Am sure the kids and adults will find much to talk about looking at the ridged shapes coming out of the piping bag.
Churros, just like crepes can be great for snacks or desserts.
Ingredient for 20 to 30 baby Churros:
For the churros:
- 150g flour
- 150ml milk
- 50g butter
- 1 egg
- 1 pinch of salt
- Deep fryer with oil
- Piping bag and any other pippin apparatuses
For the chocolate sauce
- 100g dark chocolate
- 25g sugar
- 50ml milk
In a deep pan, pour 150ml milk and 50g butter. Bring to boil and turn down the heat.
Sieve I the mix 150g flour and work the dough continuously with a flat spatula until it look homogenous, soft and lumps free.
Remove the pan from heat and immediately incorporate 1 whole egg. Work the dough again quickly to avoid the egg cooking and forming lumps.
Once the churros dough is done, it should look smooth and non-sticky no matter what. Once you get there. Fill the piping bag and set aside.
Now heat the deep frying oil and here we go! Try 1 churro first to test the oil. The dough dropped in the oil should rise to the surface immediately. That signifies that the oil is ready.
Fry the churros by batches. And depending on their sizes they should cook and become golden within 2 minutes. Do not leave them unattended as the cook very quick.
Just like chips, when you remove them from the fryer, place them on tissue paper to absorb the excess oil. Repeat until all is done. Sprinkle the lot with a lot of sugar.
I served mine with a chocolate sauce made as follows:
100g dark chocolate melted over boiling water, add in 50ml of milk previously sweetened with 25g sugar.
Happy Mardi Gras!
If you are trying this, let me know how it went.
The Nutter x