Churros; spanish eclairs

Churros - Spanish eclairs

Churros are a Spanish dessert made from deep-fried choux pastry. Usually served for breakfast. If you want a frisky and easy-to-make dessert, but not too sweet, crunchy and with a soft center, then this is just what you are looking for!

The churros recipe can be divided into two steps. First, prepare the choux pastry, and later, fry it in bubbling oil. Ready-made churros can be rolled in a mixture of cane (or regular) sugar and cinnamon or sprinkled with sweet powder. It tastes best when it's warm. You can dip it in any cream, chocolate, sweet sauce, and so on.

Advice! You will need a real deep fryer, in other words, a saucepan or saucepan where you can heat up a lot of oil and where the churros can be completely submerged. Only in this way will the crust turn out to be of high quality, crispy, and the contrast between the crust and the soft center will be more noticeable. If you do not pour enough oil and fry it in a frying pan, the products will not be as airy, they may turn out flat and you will have to twist them often.

Ingredients

chicken eggs – 2 pcs.
wheat flour – 120 g
water – 100 ml
butter – 80 g
salt – 1/4 tsp.
sugar – 2 tsp.

For deep frying and topping:

vegetable oil – 1 tbsp.
cane sugar – 50 g
ground cinnamon – 1 tsp.

Manufacturing

Pour water into a saucepan, add butter, sugar and salt. Place over medium heat and wait until the butter dissolves.

Add flour - add it all at once, in one go. Stir well with a wooden spatula for about 2-3 minutes until the dough becomes homogeneous and comes together into one lump. Remove the saucepan from the heat and let cool for 2-3 minutes.

Beat in 1 egg and carefully knead with a spatula - the dough will initially become uneven and separate into pieces. Continue stirring with a spatula until it comes together again. Then you need to add the 2nd egg and knead again until the dough becomes homogeneous again.

As a result, the dough should be smooth and shiny. Transfer the dough into a pastry bag (I used a wide “open star” tip for eclairs, but you can also use the narrowest tip for cream, not necessarily with a star cross-section, or a round one, then the churros will have the smallest diameter).

Heat a saucepan (or other narrow and tall dish) with refined vegetable oil. Using a pastry bag, pipe strips of dough 5-10 cm long directly into the deep fryer; it is most convenient to cut off the edge with kitchen scissors or a knife.

Fry until golden brown. Remove with a slotted spoon to drain excess oil.

As soon as the churros are ready, immediately dip any of them in sweet powder: mix sugar and cinnamon in a plate (it’s more convenient - in a deep one). By the way, if you cooked with a wide nozzle, large “tubes” can even be stuffed!

Serve as soon as they are ready. The Spaniards love to dip churros in hot chocolate and wash it down with coffee with milk. Bon appetit!

Churros

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A mind-blowing Spanish dessert that is loved and prepared all over the world. Churros are usually deep-fried, but you can also bake them for a lighter option. A pastry syringe will definitely come in handy.

Manufacturing Description:

Ingredients:

Water – 250 ml
Butter – 110 g
Flour - 150 G
Eggs – 3 pieces
Sugar - 70 G
Cinnamon - 1 tbsp. spoons

Number of servings: 5-7

How to cook Churros

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The same recipe but correctly written: Mix in a separate bowl a glass of flour (160 g) with ¼ tsp. cinnamon. Place a saucepan with 200 ml of water on the fire, add a pinch of salt and 100 g of softened butter. When the water and oil just boil, remove the pan from the heat and add flour and cinnamon into it. Beat the mass with a wooden spatula - carefully at first, and later vigorously. After this, add 3 eggs into the dough one at a time, continuing to beat. The finished choux pastry comes out homogeneous, smooth and silky.

Churros are a common dessert originally from Spain.

The national dish of Spain and Portugal, churros, has not only a distinctive taste, but also a rich history. According to one version, the treat was brought to Europe from China during the Ming Dynasty. In the East, Youtiao puff pastry sticks, deep-fried and sprinkled with a little salt, were served for breakfast with regular or soy milk.

The Portuguese slightly changed the shape and recipe for making the sweet. Now the shape of the churros resembles a curved breadstick, and the salt in the recipe has been replaced with sugar. They are most often served with hot thick chocolate or coffee for breakfast.

History of origin in Spain

It is clear that churros originated in Spain in the 13th to 15th centuries. But not all researchers associate the origin of the sweet with China. According to another version, churros were prepared by Spanish shepherds as a substitute for the freshest bread. The baking dough is simply kneaded and fried over an open fire in the mountains, where shepherds spend most of their time.

In Spain, churrerias (churroterias) are popular places where churros are prepared. And the chefs who prepare them are called churreros.

At first it was the food of the poor. A hearty breakfast or dinner consisted of churros, which were fried in available pork lard. The dough was also mixed with animal fats and eggs. The dish was high in calories and gave energy to people who worked physically for the whole day.

The tradition of dipping churros in hot chocolate dates back to the early 20th century. Although the drink had been known by that time for at least 4 hundred years, it became widespread at the end of the 19th century, when it became most accessible to the masses. Now this method of filing is the most widespread.

Hot chocolate is made from cocoa, with the addition of sugar, milk and corn flour. This makes the sauce sweet and thick.

Several varieties

The shape of churros can be bent in the form of an elongated loop (lasso) or simply an uneven stick. There is no such thing as a perfectly rounded shape. Maybe that’s why it’s more convenient to dip into a cup of chocolate. Their cross-section can be round or corrugated, depending on the nozzle.

The sticks themselves are made from slightly salty choux pastry, without a pronounced taste. That’s why churros are either sprinkled with sweet powder or served with additional topping. If the sauce is placed inside as a filling, then the sticks are made thicker.

The following types of churros are prepared most often in Spain:

traditional;
with the addition of cocoa to the dough;
vanilla with sauce (chocolate, caramel, fruit, condensed milk);
sprinkled with sweet powder;
with cheese inside;
with a sweet interior (dark or snow-white chocolate, condensed milk);
glazed with chocolate or sweet syrup (from time to time with dyes).

The dough is squeezed out into a spiral and placed in a circle. Then the finished churros are broken. This is where the uneven shape of the sticks comes from.

How to cook

This dish is easy to prepare in your kitchen. To make it look like the real thing, you need to have a pastry bag with a star tip and the ability to deftly pipe the dough from it into the bubbling oil.

It is important that the oil does not boil when frying the churros, otherwise the donuts will not be baked inside.

Vanilla churros sprinkled with sweet powder

It is best to serve homemade hot chocolate together with a vanilla delicacy.

Prepare a thick-walled bowl for choux pastry and a frying pan in advance and follow the step-by-step recipe:

Sift flour, mix with vanilla sugar.
Heat the water, add salt and sweet sand.
As the water begins to boil, add butter.
While stirring vigorously, add flour. Cook for 1-2 minutes.
Let the dough cool for 5 minutes, then add 1 egg and mix everything.
Mix in the remaining eggs alternately.
Heat vegetable oil in a suitable container.
Fill a piping bag with dough.
You can find out if deep fat is ready for frying by throwing in a small piece of dough. If it foams and begins to fry, it’s time to cook.
As the oil warms up, you need to squeeze the dough into it in a spiral.
Using a spatula or spoon, turn the dough a little in a circle so that it warms up moderately.
Place the browned donut on a napkin to drain excess fat.
Break the spirals into pieces 10-20 cm long.
Sprinkle with sweet powder.

In Uruguay, churros are thick and savory. Melted salted cheese is used as the inside.

Chocolate sticks are prepared in the same way, only 2 tablespoons of natural cocoa are added to the sifted flour instead of vanilla sugar.

Churros are suitable for a formal candy bar, especially for a children's birthday. Crispy sticks are mixed with various sweet and salty sauces: processed cheese, caramel syrup, chocolate cream and/or condensed milk.

Master class: preparing churros at home

The Spanish dessert churros is made from sweet choux pastry, then deep-fried or baked in the oven. Tender and melt-in-your-mouth donuts are made in the shape of a horseshoe, a loop, or long sticks with a round or star cross-section. In Spain, this delicacy is sold at any place in special churreria establishments; both children and adults adore it; churros are prepared very quickly and simply. It is no coincidence that sweetness has spread to Latin American countries, the Caribbean islands, Portugal, France and the southern United States (the United States of America is a country in North America) . All that remains is to find out how to create churros at home - at least Spanish confectioners say that it is very simple. Shall we check?

The Extraordinary History of Churros

Historians say that a dessert reminiscent of churros was already prepared in Old Egypt and China. There is also a version that it was the Jews who introduced this recipe to the inhabitants of Europe, since it was in their cuisine that there was a tradition of frying the dough. In those days, custard donuts were the food of the poor, so they were cooked only in pork fat. There is nothing easier than mixing the dough in water with sugar and flour, and then frying the cookies until golden brown.

By the way, specifically in Spain they began to eat churros with chocolate - white or dark. Almost all gourmands order a glass of water with this dessert to quench their thirst, because custard donuts are very sweet!

How to cook churros: general principles

According to Spanish confectioners, it is necessary to spend more than one year training (a pedagogical process, as a result of which students, under the guidance of a teacher, acquire knowledge, skills and abilities) in the art of making churros. Not just anyone can become a churrero maestro; there are many secrets and subtleties of this recipe that need to be mastered. If at first custard donuts were prepared only from flour, sugar and water, then modern housewives add eggs, butter and various spices to them. Almost all churros are very similar to eclairs, but there is no need to fill them with cream or pour chocolate on them, because they are very tender and juicy. These churros are called porra - they are tied into knots and fried like regular custard donuts.

Interestingly, in Uruguay, churros are prepared thick and savory, filled with salty melted cheese.

Usually, to make dough, flour and sugar are mixed with hot water, and later the products are fried in hot oil. The most important thing is that the oil does not have to boil, otherwise the churros inside will remain raw.

True Spanish churros: recipe with photos

Let's prepare churros according to a traditional Spanish recipe. These are the kind of breakfasts that Spanish housewives prepare every day, and it takes them no more than 25 minutes!

Ingredients: water - 200 ml + 1 tbsp. l., flour - 160 g, baking powder - 1 tbsp. l., salt - 0.5 tsp, cinnamon - 1 pinch, olive oil for deep frying.

Sift all bulk ingredients into a bowl - flour, baking powder, salt and cinnamon.
Bring water to a boil, pour it into the flour and stir until smooth. You can use a mixer.
Let the dough rest and cool for 5 minutes.
Fill a piping bag fitted with a star tip with the dough.
Heat the oil and pipe a spiral of dough from a pastry bag, starting from the center of the pan.
Once the donut turns golden, place it on napkins or paper towels to absorb excess fat.
Divide the churros into sticks and serve with hot melted chocolate.

This recipe does not add sugar to the dough, but you can sprinkle the fried items with sweet powder. In general, if you dip churros in chocolate, the lack of sugar in the dough is no longer noticeable.

Tender coconut churros

Anyone who loves coconut baked goods will love these donuts. To make it, you will need coconut meal, which is made from the core of a coconut, for which the pulp is dried and crushed. So, mix in a bowl 50 g rice flour, 80 g cornstarch, 2 tbsp. l. coconut meal, 1 tsp. coconut flakes, 1 tbsp. l. with a heap of sweet powder and a pinch of salt. Mix the ingredients well, bring 200 ml of water to a boil, and then pour it into the bowl with the dry ingredients. Knead the dough thoroughly with a spatula until it becomes smooth and homogeneous.

Heat vegetable oil in a frying pan, fill a pastry bag with dough, and then squeeze the shapes out of it directly into the frying pan. Sprinkle the finished churros with sweet powder and serve them with chocolate spread.

Churros: recipe from Yulia Vysotskaya

Yulia Vysotskaya prepares very tasty churros from rich choux pastry. Mix in a separate bowl a glass of flour (160 g) with ¼ tsp. cinnamon. Place a saucepan with 200 ml of water on the fire, add a pinch of salt and 100 g of softened butter. While the water is coming to a boil, prepare a frying pan and fill it with vegetable oil.

“The oil doesn’t have to boil, otherwise the churros will burn and won’t be cooked inside,” recommends Yulia.

When the water and oil just boil, remove the pan from the heat and add flour and cinnamon into it. Beat the mass with a wooden spatula - carefully at first, and later vigorously. After this, add 3 eggs into the dough one at a time, continuing to beat. The finished choux pastry comes out homogeneous, smooth and silky.

Now fill a pastry bag with dough and squeeze churros into the pan in the form of rings, sticks, spirals and all shapes. Once the donuts are browned, place them in a bowl and serve, sprinkled with sweet powder.

“And the best way to serve churros is with real hot chocolate,” says Julia impressively. - To do this, put on fire 250 ml of milk mixed with 120 g of very dark chocolate with a huge percentage of cocoa and 1 tbsp. l. Sahara".

While the milk and chocolate are heating, separately mix another 250 ml of milk with 1 tsp.
cornstarch and whisk. As the chocolate dissolves on the stove, pour in the milk and starch and, continuing to stir with a whisk, bring to almost a boil. When the mixture thickens, pour it into a cup and dip the churros in hot chocolate, enjoying the unique taste of the Spanish dessert! The Spaniards eat churros for breakfast, washed down with coffee with milk. Maybe your family has its own gastronomic traditions - share with us and send your recipes!