Spain Churros And Chocolate

[Sandi Loisel]

Ihave not tried keeping it in a crock pot so I am not sure. This type of hot chocolate is super thick pudding-like and it tends to get clumpy if not eaten right away. A crock pot might help but it may also be better to use a chocolate ganache rather than this pudding-like hot chocolate.

Hello,

I am a 7th grader and I am making this for the first time for a spanish project in class.

I have a question:

If I coat the churros with sugar and make the thick hot chocolate as a dip and serve it do you think it will be too sweet?

Thank you

Up until several years ago, this churros obsessed food blogger thought Churros was native to Mexico. Thus on her first (but certianly not last) trip to Mexico, she was expecting to be in churro heaven. Churros, churros, churros everywhere.

The safest and easiest way to cook churros is to use scissors. Because the batter is so thick, you can pipe the batter out and it will hang from the piping bag as you lower it into the oil (as opposed to dropping out, causing the oil to splash), then just snip with scissors.

Thank you for the recipe. The recipe is simple and very easy to make. Just that the dough 50-50% flour:water ratio makes quite a tough dough. I made x4 of the portion. For the first batch it did turns out really well but for 2nd batch the dough is quite dry so I added a little bit more water to soften the dough. Piping churros requires a lot of patience because this is when the chaos begin. My piping bag burst out and I had to replace it 7 times. Also using scissors is quite troublesome as the extra seconds I took to grab the scissors each time makes the piped dough becaming slimmer and slender the longer I took to cut it. In the end I just pinch it with my finger. Otherwise if it is has already fell into the oil due to gravity, I just cut them with scissors inside the oil. The churros is really crispy on the outside and soft on the inside. Will definitely make this again but I need to find a cookies press gun to pipe the dough next time.

Fantastic recipe. Saved the day when the local Mexican restaurant put chocolate and strawberry syrup all over our churro order and I had a dissapointed boy. Was a fun easy recipe for a 9 year old to help with.

After reading the comments I used a gallon freezer bag instead of a pastry bag and had no issues.

As a Spaniard living in Australia, I appreciate finally seeing a proper authentic recipe for churros! It is exactly the way my grandma would make them! For anyone struggling with a piping bag I would recommend using a cookie press instead if you have one.

One of the pastries most ubiquitous with Spain are churros. Traditionally churros and chocolate are a popular Spanish breakfast item, or an early morning snack after a long night out. When I booked my trip, I was on a quest to seek out all of the churros and chocolate in Spain.

Chocolate comes from the cacao bean, which was first discovered by Christopher Columbus during his expedition to the the Americas in 1492. However it was Spanish conquistador Hernn Corts, introduced to cacao by the Aztecs, who brought it back to Spain where Spanish Monks added cane sugar to make it sweet. Until coffee, chocolate was the favorite drink of Spain.

The long thin churro sticks were piled on a small plate and placed down on the table next to a mug of thick, rich dark chocolate. Carefully dunking each one to ensure full chocolate coverage, I ate the whole plate in around five minutes flat.

Even with my fully dipped churros, I was left with a half mug of dark chocolate. I looked around to see if anyone else was just straight up guzzling their left over chocolate. No one seated near me was giving any real sign as to proper churro-chocolate etiquette. It just seemed so wrong to leave chocolate like that.

Granja Viader, established in 1870, is one of the oldest cafes in Barcelona. Located off the bustling Las Ramblas, walking into the caf is a warm and inviting respite from the hustle of tourists. The caf is well known for the invention of Cacaolat, a chocolate drink that is popular in Catalonia region.

The churros at Granja Viader are twisted and heavily sprinkled in sugar. Served alongside a piping(!!) hot mug of dark chocolate, my second churros and chocolate experience was just as nirvanic as the first.

I have so many stories and examples of justifying what many people would call "dessert." The rationalizations that Cubans can come up with for why they are eating a pastry or flan at odd times, they are numerous.

My aunts secret to great coffee? You put sugar in the grounds, brew it, then add more sugar. The amount of caffine and sugar in a Cuban coffee literally sends people to the emergency room on a regular basis.

I arrived in Madrid, met up with my cousin, not where she was living, and we immediately went to the worst hostel I have ever stayed in. I do not recommend this place. It is only rivaled by a 1 star hotel I stayed in Volos, Greece, on a mission trip. How I got bed bugs in an airBnb in Barcelona years later and not in this place still mystifies me to this day.

In Granada, and I am sure in many other places in Spain, they had whole cafs dedicated to serving only churros. We went once and I was hooked. And they serve it with this incredible melted chocolate. I then proceeded to return everyday.

So for all the churros in Spain that I am not eating right now, here is a recipe to tide me over. It's simple to make with ingredients you probably already have on hand. If you have a fancy pastry tip like this one, can you create the fancy ridges on the sides of the churros. If not, using a ziplock bag with the corner cut off works just fine as well!

I hv been craving for dark chocolate with churro since I am travelling from last 15 days. No where from Barcelona, Granada, Malaga etc, etc places I visited had them in the day or night time. I was told they only make them in the morning. After coming late each night running around , I am not going to get up and take a trip early in the morning for that. Now in Madrid I am staying near ATOCHA Metro and Renefe in AC Marriot. Tomorrow is my last day and will be going to plaza Espana and Royal palace. Coming back around 3pm to Rietro park area. Any one who know of churro place who serves churro late morning and afternoon in those areas I am staying or be visiting will make my day before I head back.

A third vote for churros at Chocolatera San Gins. We also liked La Mallorquina, which is best known for its Napolitanas and Rosquillas de San Isidro, a quintessential Madrid specialty, available in this Puerta del Sol bakery 24/7/365 (I am exaggerating a bit, but you get the idea)

My love for Churros and Spanish Hot Chocolate materialized during my stay in the city of Madrid, Spain, back in the fall of 2015. I had no idea what awaited my tastebuds as I sat down early one morning at the Chocolateria San Gins. This iconic establishment had been serving these chocolatey delights since their humble beginnings in 1894. I will circle back around to Churros and Chocolate, but first, let me highlight my time in Madrid.

Madrid is a lively city that pops with spontaneous entertainment. I had booked an Airbnb apartment for us right in the middle of the city. We checked out what would be our new home for the next five days. A foreshadowing of what we could expect became quite apparent when we found two pairs of earplugs on our bed, next to our recently fluffed pillows.

On one of those sleepy Madrid mornings, we awoke with a desperate need for a little bit of sweet ambrosia. The city was already alive with the bustle of Spaniards and tourist alike looking to gratify their morning hunger pangs. We made our way to the world renown Chocolateria San Gins a couple of streets over from our apartment. It seemed as though the same temptation seduced everyone in the city. This little gem was buzzing with people from all over the world who chose to indulge their morning cravings with fried, doughy pastries plunged into a chocolate pudding-like sauce. What a beautiful way to awaken the senses and begin a day.

Forming the churros is a little more difficult. You will need either a churrera (churro maker) or a pastry bag fitted with a large open-star tip. If you use the pastry bag, you will need a lot of physical strength behind the squeezing as the dough is quite firm and stiff. The oil you use to fry them should be hot, but not smoking when you pipe the dough into it. Whether you like dough coiled into a circular pattern or long, fluted strips, either preference will conclude in a crispy, golden doughnut-like nosh if cooked right. Do a trial churro first to see if the dough is cooked all the way through. If the oil is too hot, they will be golden and crisp on the outside but doughy on the inside. If that is the case, turn down the heat and try another one until you get it right.

The brilliance of this dish is the combination of both the saltiness of the churros and the semi-sweet chocolate sauce. It is the perfect blend for your taste buds. Therefore whatever you do, do not neglect this dark-brown molten goodness made for dipping. The Spanish name for it is chocolate caliente Espaol.

When we think of hot chocolate here in the States, we consider sipping a cup where little marshmallows float atop a steamy, milk-chocolatey drink. Not even close! The rich darkness, the gooey thickness and the smooth creaminess of this rich Spanish hot chocolate do not compare to the drink we enjoy here. It is in a category all its own. It is like silk on your tongue and has the consistency of pudding. You could eat it with a spoon if you wanted to. Oh, and I have!

Whether you are sitting at Chocolateria San Gins in Madrid enjoying authentic Churros and Spanish Hot Chocolate or serving them at your next Tapas Party, they will surely not disappoint. In either setting, take the time to relax, engage in meaningful conversation, let the taste of chocolate linger on your taste buds and be fully in the moment as you remember what life is truly all about.

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