Churros con chocolate
Winter comes romantically…
Takes off the scarf to warm the cup, bites a churro and licks the chocolate.
On our side of the window time stands still… the world can wait…
125 ml water
25 g sugar
½ tsp fine salt
12.5 g butter
100 g flour
Sugar to sprinkle
Bring the water, butter, sugar and salt to boil.
As soon as it boils add all the flour and reduce to low heat stirring constantly for 2 minutes.
Remove from heat and add the eggs combining well with the mixer with the dough hook attached until smooth.
Let the dough cool.
Put the dough into a churrera (or pastry bag with a star tip) avoiding air bubbles in the inside.
Squeeze strips of dough into hot oil.
Fry until golden brown, turning once, about 2 minutes on each side.
Drain on paper towels.
Roll churros in sugar or dump the sugar on the pile of churros.
125 g 67% (minimum) dark chocolate, chopped
500 ml mineral water
50 g icing sugar
25 g cocoa
Bring the water to boil with sugar.
Add cocoa and stir well.
Bring to boil again and remove from heat.
Pour this mixture into a bowl with the chopped chocolate (one third at a time).
Stir gently in circles from the center to the edge.
Mix for 5 minutes with the mixer.