First on the First - Churros!
Why, yes. I am really late with this post! Not only that, but I have yet another confession. This is not my first time making churros. It's not even my first time making churros. In fact, churros and me - we go way back.
The Spanish textbook I had in 7th and 8th grade was entitled "Churros y Chocolate" and my teacher, Mrs. Nuzum, extolled the virtues of the fried treats and the rich, thick Spanish chocolate they were served with. She described it as something between hot cocoa and chocolate pudding. It doesn't have any cinnamon - it doesn't need it. (Don't worry - you'll end up getting cinnamon IN the chocolate from the churros.) Ever since then, I pout whenever I see churros for sale without the chocolate. I was even disappointed at a certain Florida theme park to find that theirs came with plain old hot cocoa.
Note: Spanish chocolate is nothing like hot cocoa. And you really need the chocolate. Honest.
These churros are a variation on the pate a choux from Chef Coppedge's Gluten Free Baking with the Culinary Institute of America.
4 Tbsp butter
1/2 tsp salt
1 Tbsp millet flour
3 Tbsp white rice flour
1 Tbsp potato starch
1 Tbsp tapioca starch
1 Tbsp whey powder
1 Tbsp guar gum
4 eggs
Combine all the flours and starches, as well as the whey powder, and mix well. Set aside.
In a saucepan, bring butter, water, and salt to a boil. Add flour, mix well, then stir and cook for 1 minute. Don't allow the mixture to brown, but cook until it all comes together into a solid mass.
Place the mixture into a stand mixture and turn on low, mixing until batter cools somewhat. While it's mixing, add guar gum by sprinkling over the batter. Add eggs, one at a time, until mixture comes together into a smooth batter.
Load the batter into a piping bag fitted with a star tip.
Heat oil in a deep fryer to 360 degrees. Pipe batter in strips into oil. It's OK if they curl. Real churros have curls.
Cook till golden brown on both sides, then place on a rack over paper towels to drain. Sprinkle with cinnamon and sugar.
1 1/2 c. milk
5 Tbsp sugar
2 1/2 tsp cornstarch
In a saucepan over medium heat, melt chocolate in 1 c. of milk. In a small bowl, whisk together sugar and cornstarch. Stir in the remaining 1/2 c. milk. Add the sugar mixture to the melted chocolate mixture and cook until thickened and just beginning to boil.
Don't forget to dip!
Note: Spanish chocolate is nothing like hot cocoa. And you really need the chocolate. Honest.
These churros are a variation on the pate a choux from Chef Coppedge's Gluten Free Baking with the Culinary Institute of America.
Churros
1/4 c. water4 Tbsp butter
1/2 tsp salt
1 Tbsp millet flour
3 Tbsp white rice flour
1 Tbsp potato starch
1 Tbsp tapioca starch
1 Tbsp whey powder
1 Tbsp guar gum
4 eggs
Combine all the flours and starches, as well as the whey powder, and mix well. Set aside.
In a saucepan, bring butter, water, and salt to a boil. Add flour, mix well, then stir and cook for 1 minute. Don't allow the mixture to brown, but cook until it all comes together into a solid mass.
Place the mixture into a stand mixture and turn on low, mixing until batter cools somewhat. While it's mixing, add guar gum by sprinkling over the batter. Add eggs, one at a time, until mixture comes together into a smooth batter.
Chocolate
3 oz Unsweetened chocolate (the best quality you can find)1 1/2 c. milk
5 Tbsp sugar
2 1/2 tsp cornstarch
In a saucepan over medium heat, melt chocolate in 1 c. of milk. In a small bowl, whisk together sugar and cornstarch. Stir in the remaining 1/2 c. milk. Add the sugar mixture to the melted chocolate mixture and cook until thickened and just beginning to boil.
Sadly, I've never had churros and chocolate. I'll have to give that a try. Yum!
ReplyDeleteI do recommend them! I don't make them often, as I don't like to have the fryer running unless the girls are either in bed or at school. But they ARE tasty!
ReplyDelete