Churros with chocolate sauce

Name: Churros with chocolate sauce - Lelia M.
Ingredients: For donuts: 300; 350 ml of water; 1 teaspoon of salt; 250 g of flour; 2 tablespoons of olive oil; a pinch of baking soda; sunflower oil for frying. For the sauce: 100 g of pastry chocolate; 100 ml of sweet (liquid) cream.

Dessert - Churros with chocolate sauce by Lelia M. - Recipia

Churros with chocolate sauce For us, churros are tied to summer days spent in Belgium, when we would go to the Foire, that amusement park for children and adults. We found them there crispy on the outside, soft on the inside, and dusted with sugar. At home, they are quite simple to make: you prepare a soft mixture of flour, hot water, and a few basic ingredients, then fry it in oil and serve it with chocolate sauce. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; churros are fried on both sides Servings: not specified; the resulting amount depends on the length and thickness of the sticks Difficulty: easy Recipe type: fried dessert, suitable for snacking or serving with chocolate sauce Ingredients For churros 300-350 ml water 1 teaspoon salt 250 g flour 2 tablespoons olive oil 1 pinch of baking soda Sunflower oil for frying Powdered sugar for serving For chocolate sauce 100 g pastry chocolate 100 ml liquid heavy cream The exact amount of water depends on the flour and the consistency obtained. Start with less water and add more if the dough is too stiff. The mixture should be softer so that it can be piped through a pastry bag. Preparation method 1. Bring the water to a boil. While it heats, mix the flour, salt, and baking soda in a bowl. 2. Add the olive oil over the dry ingredients and mix. 3. Gradually pour the boiling water over the mixture until you achieve a soft consistency. Do not add all the water at once. If the dough remains too stiff, add a little more boiling water. 4. Mix well until the ingredients are incorporated. You can also use a mixer if it's easier for you. 5. Heat the sunflower oil in a pan or a suitable frying vessel. The original recipe does not specify an exact temperature, so it is important not to crowd too many pieces at once. 6. Place the mixture in a piping bag fitted with a small star tip. 7. When the oil is hot, pipe a few churros directly into the oil. Leave enough space between them so they don’t stick together. 8. Fry churros on both sides, then remove them to an absorbent paper towel to drain excess oil. 9. Dust them with powdered sugar while still warm. 10. For the sauce, break the chocolate into pieces and place it in a bowl. Pour the heavy cream over the chocolate and heat the mixture in the microwave. 11. Remove the bowl and stir until the chocolate melts and the sauce becomes smooth. 12. Serve churros with the chocolate sauce. The consistency of the dough is the part to pay attention to. If it is too stiff, it will be difficult to pipe, and the sticks will not form easily. Water is added gradually to adjust this consistency without thinning the mixture too much. Why I make this recipe often It is a simple recipe with ingredients I usually have at home. The dough is prepared quickly, and churros can be served immediately while they are still fresh. The chocolate sauce is made separately and does not complicate the preparation. I also like that the dessert can be made in different quantities, depending on how long or thick I make the sticks. Tips Add the boiling water gradually, not all at once. Flour can absorb liquid differently, and the recipe indicates a range of 300-350 ml precisely because you may not need the entire amount. If the dough is too dense, add more boiling water. It is better to add a little at a time than to start with a mixture that is too soft. Do not form too many pieces at the same time. Churros need space to fry and be turned without sticking together. Use a smaller star tip as indicated in the recipe. The ridged surface is characteristic of this type of dessert, and the shape helps catch the sauce. Remove churros to an absorbent paper towel after frying. This way, some of the oil on the surface is removed before dusting with sugar. For the sauce, stir well the chocolate and cream after heating. If there are still pieces of chocolate, continue to stir until incorporated. Substitutions The recipe uses olive oil in the mixture and sunflower oil for frying. The two serve different purposes and are listed separately in the ingredients. No substitutions for flour, baking soda, chocolate, or heavy cream are indicated in the original source. To maintain the taste and texture of the recipe, it is preferable to follow the mentioned ingredients. Variations You can make the sticks shorter or longer, depending on how you want to serve them. However, it is important that they are not so thick that they fry poorly inside. The amount of water can vary between 300 and 350 ml. This is not a flavor variation but a necessary adjustment for the dough's consistency. The sauce can be made thicker or thinner depending on the actual ratio of chocolate to cream, but the basic recipe uses 100 g of chocolate and 100 ml of liquid heavy cream. Serving ideas Serve churros immediately after frying, dusted with powdered sugar and accompanied by chocolate sauce. The sauce can be placed in a separate bowl, so everyone can dip the sticks as they prefer. They can also be served with the sauce poured alongside on a plate. Frequently asked questions Why does the water need to be boiling? The boiling water is poured over the flour and other ingredients to form the soft mixture used for churros. The recipe does not use cold water, so it is important to follow this step. What do I do if the dough is too stiff? Add a little more boiling water and mix again. The water is added gradually until the dough becomes soft enough to be piped. Can I fry more churros at once? It is recommended to form only a few sticks at a time to avoid them sticking together. Additionally, they will be easier to turn and remove from the oil. How should the chocolate sauce be? After heating the chocolate with the heavy cream, stir until you achieve a smooth sauce without remaining chocolate pieces. When is the powdered sugar added? Churros are removed to an absorbent paper towel after frying, then dusted with powdered sugar before serving. Nutritional values The values below are estimates for the entire amount of churros and sauce, not for an exact serving. The recipe does not specify how many servings are obtained, how much powdered sugar is used, and how much oil is absorbed during frying, and these elements can greatly change the result. For the entire recipe, the estimate is approximately 2,000-2,400 kcal. Protein: approximately 28-35 g Carbohydrates: approximately 230-270 g Fats: approximately 100-120 g A significant portion of the fats comes from the oil absorbed during frying, but also from the chocolate, cream, and olive oil in the mixture. If the recipe is divided into 8 servings, a serving would have approximately 250-300 kcal, but the actual value depends on the size of the churros and the amount of oil retained. Storage and reheating Churros are best immediately after frying. As they sit, they lose their crisp texture, so the recipe is not ideal for long storage. If a few pieces remain, store them in a closed container after they have cooled. The chocolate sauce should be stored separately. When reheating, churros can be warmed until they become pleasant to serve again, but the texture will not be exactly as it was when fried. The sauce can be reheated and stirred before serving.

Churros with chocolate sauce

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