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Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Wednesday, July 06, 2011

Churros con tsokolate


This is a favourite of mum’s way back in the day – when I can sneak up some quiet time and just indulge in the churros and perfect chocolate accompaniment at Dulcinea (surprisingly I can't find the website for this restaurant but here is a blog review about the place) in Manila.  It was a favourite place for mum to hang out for just coffee or lunch with friends and sometimes just to sit there with a book or a pen and notebook, killing time before heading on to visiting clients as part of my job as a sales representative.  Ate B also loves this Dulcinea regular, and I have never ever tried this at home because of the sheer lack of faith. As with all things we procrastinate to try, this was way too simple, it should be a regular afternoon tea at any day of the week, at any time of the year.

Churro/s is Spanish in origin and is also referred to as a Spanish doughnut.  It is usually eaten dipped in a hot chocolate sauce. 


Thanks to Joy the Baker for posting this on her site, which is adapted from the Diner's Journal  NY Times.

To make the churros:
1/2 cup or 120g unsalted butter (Use this site for converting US to Metric)
1 cup water
1 tbsp sugar
¼ tsp salt
1 cup flour
3 eggs

First make your cinnamon sugar coating:  Whisk together 1/2 cup sugar and 1 tsp ground cinnamon in a bowl.  Transfer into a shallow dish and set aside.


Then make the churro/s dough .  Mix together in a saucepan and bring to a boil  in medium heat: water, butter, sugar, tsp salt.    Reduce heat to low and add the flour.  Mix and stir until the dough clings together and comes off the sides of the pan.

Transfer to a large mixing bowl, then add 3 eggs.  Mix together with a spatula until the dough binds together with the eggs.  May take a bit of time, but patience is the key.  Remember, it is a simple recipe.   Once everything is mixed through, you should have a sticky soft dough.  Spoon some into a piping bag with a large star tip.

Pipe about 9-10cm strips into a saucepan with hot oil (or a deep fryer).  Depending on the size of your deep fryer or saucepan, pipe 3-4 strips and cook until golden brown.

Place the churros on a plate with kitchen towel to dry off some of that oil.
Then transfer into the dish/tray with the cinnamon-sugar mixture.  Just jiggle the tray or roll the churros to coat.

Serve on a plate with chocolate sauce.






To make the chocolate sauce, I did not use Joy’s recipe but instead made my own concoction of:: 
½ cup water 
½ c milk
3 tbsp cocoa powder, and 
3 tbsp sugar

Depending on your taste preference, you can add more cocoa powder or sugar.   Mix this all together using a whisk over medium heat until all the cocoa and sugar has melted and the sauce has a light but not too thick consistency.
This chocolate sauce should not be too sweet, as it should complement the already sweet-cinnamon-pampered churros.

Simple yet filling.  Easy to make and yet never fails to impress.  We must make this more often!  


There are a lot of churros recipes online available with just a click, but this one from Joy the Baker was the one worth keeping.  I like that she puts photos of every step!  Market Manila also has a recipe for churros here.



P.S. - The churros while frying were a bit bubbly in texture.  Mum can only guess it is from the egg (?).  Not sure. Despite this, the end product is still delicioso!


 

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