Sephardic Churros. Photography: Anatoly Michaello; Styling: Diana Linder
Sephardic Churros. Photography: Anatoly Michaello; Styling: Diana Linder
Recipe

Churros

The acclaimed pastry chef Eran Shvartzbard explains how to make perfect South American churros.

Churros are a delightful fried treat popular in Mexico and South and Central America. While made with pâte à choux – the same delightful dough used for eclairs, profiteroles, or gougeres – the act of frying makes it a completely different animal with a crispy shell and an airy middle. Because of the neutral flavor of the dough, churros are traditionally tossed in cinnamon sugar and served, but this recipe skips that step and opting to dust with confectioners’ sugar and serve alongside a decadent chocolate sauce.

Ingredients for Churros

For the churros batter:

  • 2 cups + 1 heaping tablespoon (500 ml) milk
  • 7 ounces (200 grams) butter
  • 1 tablespoon (15 grams) Sugar
  • 1 teaspoon (5 grams) Salt
  • 2¾ -3 cups (400-420 grams) flour
  • 2-3 small eggs
  • confectioner's sugar for dusting
  • neutral - flavored oil for frying

For the chocolate sauce:

  • 4¼ ounces (125 grams) heavy cream
  • 1 cup + 1 level tablespoon (250 ml) water
  • 4½ ounces (130 grams) dark chocolate
  • ⅓ -½ cup (50-70 grams) Sugar

Instructions

Prepare the chocolate sauce:

  • 1. Place all the ingredients in a saucepan and cook for around 15 minutes on medium heat, stirring often, until the sauce thickens (we recommend preparing the sauce in advance and refrigerating it).

Prepare the churros:

  • 2. Place the milk, butter, sugar and salt in a saucepan and bring to a boil. Add the flour to the boiling mixture and stir until the batter comes away from the sides of the pan and no longer sticks.

  • 3. Transfer the batter to the mixer bowl of a stand mixer fitted with the paddle attachment and mix until the batter cools down a bit. Add the eggs one at a time and beat until they are incorporated into the batter.

  • 4. Heat the oil in a wide-bottomed pot. Place the batter in a piping bag fitted with a star tip. While standing over the pot, squeeze the filling down towards the tip. Using a pair of scissors, cut 2"-3"/5-7cm long strips out of the piping bag and fry them in the oil until golden brown. Using a slotted spoon, transfer the fried churros to a plate lined with paper towels. Sprinkle sugar on top while the churros are still hot and serve with the chocolate sauce.

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Variation: for a parve version, substitute the milk with water and the butter with margarine.

This recipe is courtesy of the “Hashulchan” website.

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