churros

Churros

from the honorable Cannelle et Vanille

125 ml (1/2 cup) water
125 ml (1/2 cup) whole milk
110 grams (about 1 stick) of butter 
1 Tbsp sugar
pinch of salt
150 grams (about 1 cup + 2 Tbsp) AP flour
3 large eggs, room temperature
canola oil, for frying
cinnamon and sugar, for coating

Instructions:

Pour water, milk, butter, sugar, and salt in a medium saucepan, and heat just up to boiling point. Turn off heat, and immediately add all of the flour (español: en un golpe). Stir the mixture with a wooden spoon until it becomes a moist ball of dough (It will smell sort of like buttery, mashed potatoes YUM!).

Pour the oil in a cast-iron skillet or a deep fryer, and heat it up on medium heat until it reaches 365 degrees Farenheit.

Meanwile, transfer this flour/butter mixture to a stand mixer (or mix by hand), and mix the dough for a few minutes to cool it down.

Add the eggs one at a time. Once the dough is uniform, turn off the mixer, and transfer some of the dough to a pastry bag with a #5 tip (I used #21 b/c I didn't have the other tip) or churrera.

Once the oil is hot, squeeze portions of the dough into the hot oil, and use a knife, scissors, or your finger to break off the pieces. Fry for about 2-3 minutes each side. Remove with a slotted spoon, and place churros on a paper towel. Add cinnamon or sugar to the hot churros, if using. 

Chocolate caliente al estilo español

adapted from Spanish.about.com

16 oz (2 cups) whole milk
1/2 tsp cornstarch (I suggest adding more)
pinch of salt 
4 oz milk chocolate (I used Callebaut)

Pour in the milk and cornstarch into a small or medium saucepan, and stir well with a whisk. Turn on the heat and heat just to boiling point. Once the milk boils, take it off of the heat, and add the chocolate. Stir well with a whisk or wooden spoon. Once the chocolate has melted, return the mixture to low heat until it thickens. If it doesn't thicken, add more cornstarch to a small amount of cold milk. Stir the cornstarch mixture well and then add it to the chocolate mixture. Continue to heat on low heat until it thickens more.

Enjoy!