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Churros, sucre cannelle et crème de chocolat noir |
Sweet
Here is the basic recipe for choux pastry that is cooked in the fryer to give this Spanish specialty. Accompanied with a delicious recipe for salted butter caramel sauce.
If you have cooked churros, do not hesitate to freeze. You only have to reheat in the oven so that they regain their crisp texture.
Ingredients
Recipe for 12 tapasFor the churros
For the chocolate sauce
Preparation time: 30 min
Preheat your friteuse at 350 °F
-
Preparation for the curros
In a saucepan bring to boil the water, the oil, the vanilla and the salt. Remove from the stove and add the flour with a wood spoon. Cook together on the fire until the dough pulls away from the edge of the pan. Put the mix in the mixer and add the eggs one by one. Fill a pastry bag and make churros about 15 cm above the fryer. Cut dough with a knife or chisel dropping directly into the fryer and fry until golden brown churros (be carefull to oil spills).
-
Preparation for the chocolate sauce
In a saucepan, add the cream and bring to the boil, add the chocolate and butter, then whisk for about 2 minutes until smooth.
If you have cooked churros, do not hesitate to freeze. You only have to reheat in the oven so that they regain their crisp texture.
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- Creamy Matane shrimp with dill and green apple, brioche bread, lemon |
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