Saturday, 26 May 2018

Churros with Chocolate Sauce.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

A treat for your weekend Iftar!

Finally, it's churros with chocolate sauce.
These Spanish pastries have major history in my family. A few years back, my cousin ended up burning herself when frying up a batch. It's become quite the legendary story and a word of caution to anyone who fries.

But when cooked safely, these churros are a real treat. The dough is a basic choux pastry, the same kind that also makes chocolate eclairs. It took me some time to master it and finally, I'm ready to share.

So, you make the quick pastry. Pop it into a piping bag and squeeze out the churros in any length you desire into hot oil. Gently fry them until they're crispy and deeply golden. Drain then toss in cinnamon sugar for that classic churros flavour. You can serve them as they are but come on! We all know the best bit about churros is the chocolate dipping sauce.

Essentially the sauce is a chocolate ganache and it does tend to thicken up as it cools. But not that anyone round here waits that long. Oh no, these churros with their warm chocolate sauce are best served fresh. Feel free to double the recipe because they will disappear fast.

Churros, previously: churros french toast with chocolate drizzle

A Simple List of Ingredients:

For the Churros:
1. Water
2. Butter
3. Sugar
4. Salt
5. Vanilla Essence
6. Plain Flour
7. An Egg

For the Cinnamon Sugar:
1. Sugar
2. Ground Cinnamon

For the Chocolate Sauce:
1. Chocolate
2. Salt
3. Double Cream

Bismillah, let's begin!

We'll be starting by making our choux pastry in a saucepan with a wooden spoon. I'm using a spoon sent to me by the lovely Qudsiyah from The Visual Age.

I love the range of handmade products on her Etsy page and think they would make lovely Eid gifts. Be sure to follow her on Instagram too!

Pour 240ml Water into your saucepan.

Add in 20g Butter.

Along with 1 tablespoon Sugar. I prefer caster but granulated will work well too.

1/4 teaspoon Salt

And, 1/2 teaspoon Vanilla Essence.

Put the pan over a medium-low heat.

Let the mixture heat up until the butter has melted and everything starts to gently bubble.

Pull the pan off the heat.

Throw in 130g Plain Flour.

Beat the mixture with a wooden spoon until you can no longer see the flour and you have a smooth-ish ball of dough. Let it cool for 5-10 minutes.

Then, crack in 1 large Egg. After hearing feedback from one of my readers, it's best to add the egg a little at a time. All eggs are different in size so keep adding and stirring the mixture until you have stiff dough. The end result shouldn't be too runny.

Beat well until the egg is fully incorporated. This may take a few minutes but keep at it, and everything will work out.

Next, fit a piping bag with a star nozzle. The larger the nozzle, the larger the churros.

Scrape all the dough into the piping bag.

And, we're ready to fry!

To fry, heat about 1 and 1/2 inches Vegetable Oil in a deep pan or pot over medium heat. If you have a cooking thermometer (and I highly recommend you get one if you're a nervous fryer), the temperature should be 190C.

Carefully pipe the dough into the hot oil in any length you desire. Then, cut off the dough with clean scissors or a knife. I prefer doing this with two people - one squeezing the dough which can be a bit stiff and the other cutting it off.

Gently fry the churros for 5-6 minutes until crispy and deep golden brown. Drain on paper towels and continue frying the rest.

Beautiful! But we now need to make our cinnamon sugar to toss them in.

All you do is mix together 100g Sugar and 1 teaspoon Ground Cinnamon.

Then, toss the warm churros in the sugar and move to a serving plate.

Ok, so these guys are great as they are but I know you're really here for the chocolate dipping sauce.

To make it, put 70g Chocolate Pieces or Chips into a microwave-safe jug.

Add a Pinch of Salt and 100ml Double Cream.

Heat the mixture in the microwave for 30-60 seconds until the cream is hot.

Then, whisk until you have a smooth sauce.

Pour the sauce into a serving cup and serve up!

Serve the churros fresh and watch them disappear fast.

Churros with Chocolate Sauce.

the classic Spanish pastries tossed in cinnamon sugar with a chocolate sauce to dip!

Prep Time: About 20 minutes.
Cook Time: About 15 minutes.
Serves: About 4 people.

Ingredients

For the Churros
240ml Water
20g Butter
1 tablespoon Sugar
1/4 teaspoon Salt
1/2 teaspoon Vanilla Essence
130g Plain Flour
1 large Egg
Vegetable Oil, to fry

For the Cinnamon Sugar
100g Sugar
1 teaspoon Ground Cinnamon

For the Chocolate Sauce
70g Chocolate Pieces or Chips
Pinch of Salt
100ml Double Cream

Make the churros dough:

  • In a deep saucepan, place the water, butter, sugar, salt, and vanilla. Place over a medium-low heat until the butter has melted and starts bubbling a bit.
  • Remove from the heat and add in the flour. Stir well with a wooden spoon (or electric mixer) until you can no longer see any flour and you have a smooth-ish ball. Cool for 5-10 minutes.
  • Add the egg a little at a time and beat well until it is incorporated and you have a stiff dough. 
  • Put the dough into a piping bag fitted with a large star nozzle.
Fry the churros:
  • Heat about 1 and 1/2 inch of vegetable oil in a deep pot over a medium heat. Heat until it is 190C in temperature.
  • Very carefully, squeeze the churros into the hot oil using clean scissors to cut off each one from the piping bag.
  • Gently fry the churros for 5-6 minutes until they're a deep golden brown colour.
  • Drain on paper towels and continue cooking the rest.
Toss the churros in cinnamon sugar:
  • Mix together the sugar and cinnamon in a bowl.
  • Toss the warm churros in the cinnamon sugar until they're well coated before moving to a serving plate.
Make the chocolate sauce:
  • Put the chocolate, salt and double cream into a microwave-safe jug. Heat in the microwave for 30-60 seconds until the cream is hot. Stir until the chocolate is melted and the sauce is well combined.
Serve:
  • Serve the fresh churros with the warm chocolate sauce immediately. They're best eaten fresh.

Keep me in your Ramadan duas please, and enjoy your churros!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

6 comments

  1. So excited to try this! Thank you so much x

    ReplyDelete
  2. Love how you’ve organised your piping nozzles. Such a great idea! May I ask where you purchased the box from please?

    ReplyDelete
    Replies
    1. It's actually the box that the nozzles came in. I bought them online from Amazon.

      Delete
  3. what could be an alternative to cinnamon sugar?

    ReplyDelete
    Replies
    1. You can serve the churros as they are. Or just toss in plain sugar with any other spice you like.

      Delete

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