Churros Con Chocolate

Choc SG

Like many other big cities, Spain has something that is so delicious, so indulgent, and unlike any other dessert I’ve had. If you love fried buttery goodness, in this case Churros (without the cinnamon sugar), and you can appreciate dark and rich melted chocolate, this is the treat for you. If you’ve tried this in the states, please let me know where so I can promptly go there when I return home.

20130220_175612Chocolateria San Gines has been around since 1894!  That’s right, it’s over 100 years old and it’s still a lively place. Never empty, open almost 24 hours a day, it’s the place for locals and tourists alike to indulge in this tasty classic.

There’s more! I found a great recipe online from Baking Bites (see below) that I hope to make when my current kitchen situation improves. If you make it, let me know how it goes! Enjoy :).

Churros con Chocolate
from Chocolateria San Gines

Churros Ingredients
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup all purpose flour
3 large eggs
vegetable oil, for frying
confectioners’ sugar

Chocolate Sauce
1 tbsp cornstarch
2 cups milk (any kind)
1/2 cup semisweet chocolate (chocolate chips)
1/4 cup sugar

Directions:

In a medium saucepan, combine butter and water and bring to a boil. When mixture is boiling, add in flour all at once and stir vigorously with a wooden spoon until the dough comes together. Continue to stir and cook the dough for about 1 minute. Transfer to a large mixing bowl or to the bowl of an electric stand mixer. Turn the mixer on medium-high. Beat in the eggs one at a time, waiting until each has been well incorporated before adding the next. Batter may look wet before it comes together, but keep mixing and a smooth dough will form.
Transfer dough to a pastry bag fitted with a medium or large star tip.
Pour about 2-inches of oil into a deep saucepan. Bring the oil to about 365F.

Meanwhile, prepare the chocolate sauce.
Whisk together the cornstarch and milk. Add mixture, along with chocolate and sugar, to a small saucepan. Bring just to boil, whisking occasionally, and cook until sauce has thickened. Remove from heat.

Pipe 5 to 6-inch pieces of churro dough into the hot oil and cook until golden brown, then flip and cook until golden on the second side (about 5-6 minutes total). Remove from oil and set on some paper towels to drain, then dust with confectioners’ sugar.

Serve churros with small cups of chocolate sauce.

Makes about 20 churros.

Thank you Baking Bites for posting!

15 thoughts on “Churros Con Chocolate

  1. Are you trying to get us all jealous? ;)

    Great blog, love following your adventures. Say hi to your fellow. Hope you are both having a blast in Spain.

    • Hahaha Nooooo!That’s why I found a recipe for you to try it at home :). Thanks for following Danila and G says hi! I’m happy you’re in a way joining in on the fun with us. Any upcoming trips for you world traveler?

  2. OMG Drea!!!!! Thank you for the recipe!!! I hope you will be making these when you come back lol so I can come over and indulge… :) your blogs make my day seeing what you see everyday and reading about your adventures and the food and people, neighborhood, all of it!!! Miss you :) Tell G hello!!!!

    • Thank you Sel!! So happy you are loving the post and the pictures we take :) Your kind words and support means a lot to me. I will definitely be having you over for Churros con Chocolate and every other dish I perfect while here. We’ll have a big Spanish style party!!

  3. These sound divine! I am looking forward to having some the morning of April 27 and possibly every day for at least 1 week. Love the recipe and we will be making some along with some bunuelos for the Holidays if not sooner! Thank you for continuing to keep us all informed of your adventures! Love you and miss you more than you will ever know! Muchos abrazos y besos! Mom

    • I can’t wait until you come for this very reason. The 3 of us will be able to indulge every single day on all the Churros con Chocolate and wine and coffee we want :). Mmmm Bunuelos sound so good! Love you and miss you mucho.

    • If only tapioca flour could produce something as good as this haha. I think the only flour that could potentially work is almond or coconut flour. Can you imagine Garbanzo bean flour Churros? They’d taste like those disastrous muffins lol.

  4. cooking is a science to me but this deliciousness seems doable)). i’ll try to do it when you come back)) jk)).. but i’ll start with something)). your photos are so yummy and pretty! i am so happy you guys are having a great time, xoxoxo say hi to Garen! xxx

    • Sweet Nara, I am positive you could make this and it’d probably come out so much better because you made it with so much love :). We can have a baking party when we come back and are settled in! Garen says privet <3. Have a wonderful weekend and we miss you!!

  5. This looks delish….We shall make this together one day!!! Please continue to have amazing adventures and share with us! Miss you both…xoxoxo

  6. Pingback: 10 Things I’ve Learned So Far About Eating Out In Madrid | Spainglish

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