Every town in Spain has at least one ‘churrería’, where you can buy lines or coils of fried doughnuts to dip in thick, rich hot chocolate or ‘café con leche’ (milky coffee) for breakfast. Churros are one of those Spanish institutions, popular with all ages and a great opportunity for chatting with friends andfamily or people-watching.
At Moro we serve churros as a pudding, with a glass of chilled chocolate.
Serves 6
CHOCOLATE
1 small cinnamon stick
400ml milk
300g dark chocolate (like Valrhona, 70% cocoa solids), broken up
250ml sweetened condensed milk
250ml double cream
CHURROS
250ml water
120g butter
a pinch of salt
130g white bread flour
6 teaspoon baking powder
2 eggs
Sunflower oil for deep-frying
Caster sugar for dusting (optional)
To make the chocolate, infuse the cinnamon in the milk by simmering it for 15 minutes. Remove from the heat and discard the cinnamon. Meanwhile, melt the chocolate in a bain-marie. When melted, gently stir in the infused milk and condensed milk until smooth and emulsified. Pour into six tumblers. Whisk the cream until soft peaks form and spoon on top of the chocolate. Chill in the fridge for at least an hour.
To make the churros, bring the water, butter and salt to the boil in a medium saucepan. Beat in the flour and baking powder. Cook for a minute and a half over a low–medium heat, stirring all the while. Take the pan off the heat. Vigorously stir in the eggs, one at a time. Allow the dough to cool.
To cook the churros, put the mixture into a piping bag with a star-shaped nozzle. Pour sunflower oil into a large frying pan to a depth of about 3cm and heat over a medium heat. To check whether the oil is hot enough put a small amount of mixture in it – if it sizzles you are ready to start cooking the churros.
Pipe the mixture into the oil to make long sausages or whatever shape you fancy.
Fry the churros until light brown and really crispy. Remove and drain on kitchen paper. Dust liberally with sugar and serve immediately with the chocolate.
Recipe from Moro: The Cookbook.
