Spanish Churros with Thick Chocolate - Simple & Original
Crispy churros with a velvety, thick hot chocolate are the epitome of Spanish indulgence. As a little kitchen enthusiast, I love it when the scent of fried pastries fills the apartment – real soul food that you absolutely have to try yourself! This recipe for Churros con Chocolate is surprisingly easy and requires no complicated ingredients. We prepare the choux pastry traditionally fresh to achieve the perfect result: golden brown and wonderfully crispy on the outside, light and soft on the inside. The hot, dark chocolate served with it is so thick that you can perfectly dip the pastry into it. Don't worry about the frying; with my step-by-step instructions, you will easily succeed with these Spanish pastries at home. Grab your whisk and let's dive into this sweet delight together. It's the perfect pastry for cozy afternoons or whenever you want to treat yourself to something special. Have fun baking and snacking!
Ingredients
Preparation
For the choux pastry, bring water (250 ml), butter (30 g), sugar (20 g) and salt (1 pinch) to a boil in a pot.
Add the wheat flour (125 g) all at once and stir vigorously until the dough forms a ball that comes away from the bottom of the pot and a white layer forms.
Let the dough cool slightly and then fill it into a piping bag with a star nozzle.
Heat the sunflower oil (500 ml) in a pot to about 170 degrees.
Pipe strips of dough directly into the hot oil, cut them off with scissors and fry until golden brown, then let drain on paper towels.
For the chocolate, heat the milk (150 ml) and melt the dark chocolate (100 g) in it.
Mix the cornstarch (1 tsp) with a splash of cold milk until smooth and stir into the hot chocolate until it thickens beautifully.
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