Lately, I have been thinking a lot about those few glorious months I spent "studying" in Madrid and gallivanting around Europe in good company.
One of my favorite things about Spanish culture other than the stellar scenery, wild night life, handsome men were los dulces. Thankfully my amigos Caitlin and Wil shared the sentiment. 6 months in Spain, and 4 years later those sweet treats have made a home on my hips.
I was feeling overly ambitious after yoga on Saturday morning. I thought I would give recreating churros con chocolate a go. Let's just say I was patting myself on the back for this one. They weren't quite up to par with Chocolatería San Ginés (a hot spot for churros and hot chocolate near Puerto del Sol), but they are a close second.
Brace yourselves folks. You will be drooling once you reach the bottom of this post.
Zeeee recipe (Source Cooking Classy)….
1/2 c. Milk
1/2 c. Water
3 tbsp. Butter diced
2 tsp Granulated sugar
1/4 tsp Salt
1/2 tsp Vanilla extract
1 c. Flour
Vegetable oil, frying
Cinnamon + sugar, for dusting
Pour oil 1-2" deep in sauce pan and heat up to 350 degrees (it is important that it stays close to this temp for the best results).
In a sauce pan heat up the the milk, water, butter, sugar, and salt to a boil. Take off heat immediately and add in vanilla extract and flour. Mix together pretty aggressively until the lumps are gone and the batter is nice and smooth.
Transfer the batter to a piping bag with a large open star tip. Pipe out 1" bites cutting with scissors and dropping into hot oil. When the bites are nice and golden, scoop out with skimmer and lay onto baking sheet covered with several paper towels. Make sure to keep your batches small so as not to change the temp of the oil too much.
Once the churro bites cool a bit toss them into the sugar cinnamon bowl and toss them around. Your sugar to cinnamon ratio is up to your discretion based on how cinamonny you like your churros.
1 c. Ghiradelli dark chocolate chips
1 c. Heavy cream
Melt your chocolate down in the microwave. I do two 30 sec increments stirring in between. Then 15 sec increments stirring in between until it's good and melted. Heat your cream up in a sauce pan bringing to a boil. Add the chocolate to the sauce pan until you have a nice smooth sauce.
Drizzle or dunk away, whichever floats your boat.