The stick-shaped Spanish doughnuts called churros are often sold by street vendors. Better yet, they are sometimes served with hot chocolate. But the ultimate in combining their cinnamony, sugary sweetness with cocoa is by serving churros with warm, thick, dipping chocolate!
By making your own churros, you have the luxury of eating them when they're still soft and warm. Add to that some hot chocolate for dunking each bite and you'll absolutely need to make some at home! Here's a great recipe from Dean Derhak. The ones pictured up top are from a cafe in Bigastro, Spain.
Related: Good Question: What Dessert Goes with Mexican Food?
(Image: Keith Williamson, licensed for use under Creative Commons)
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Comments (7)
I love this combo! We had it on our honeymoon in Spain and have been working on mimicking it ever since. We've been making the churros from a Williams-Sonoma Mexican cookbook. For the hot chocolate: heat about 2 cups cream stirring, add 2 tsp cornstarch. When almost to a boil add 4oz broken up chocolate (35% or higher). Continue heating until thickened (5-10 minutes).
If it doesn't thicken enough try more cornstarch (always add to warm or hot cream to avoid clumping) or stirring over higher heat for longer at the end.
Seriously this is one of my top goals to eat fresh churros and dip them in that luxurious chocolate complete with the Spanish backdrop, ah someday
Man, I can almost taste this photo.
They aren't Churros, they are Porras.
They are similar but Porras are made with yeast, and has higher proportion of flour than water, so the taste and the aspect of the Porras are different (like the photo).
In Spain is a typical breakfast in specials days like Christmas, new year's day… but also is "the breakfast that you take before go to bed", I mean, when you finish a party night outside home. This is probably the time most popular to eat Porras/Churros with chocolate, at sunrise with your friends.
Also, is the merienda, normally in autumn and winter - Merienda is the food that you take between lunch and dinner, around 5.30pm to 8.00pm.
They sell fresh, hot churros at the weekly outdoor markets in the French towns around Geneva too -- Ferney-Voltaire and Divonne. There is a stand where they make them right in front of you, hot oil and all. There is usually a long line of children and parents, waiting patiently.
It's how we get our kids to let us shop for cheeses, special and local veg, and peaches from Provence.
It's one of the many, many things we will miss about Geneva!!
In Argentina, as we have a very long and important spanish herritage, we have churros. But filled them with dulce de leche and sometimes covered in chocolate! Doesn't come better than that!!!
http://www.google.com.ar/imgres?q=churros+dulce+de+leche&um=1&hl=es&tbm=isch&tbnid=7ycuHAkwFH_ddM:&imgrefurl=http://www.elsoldegalicia.com.ar/Productos/churros.php&docid=KWV4WYZaKdz_uM&w=410&h=693&ei=5E0xTu-vOYrMgQfrqOX5DA&zoom=1&iact=hc&vpx=176&vpy=301&dur=2513&hovh=292&hovw=173&tx=94&ty=213&page=1&tbnh=143&tbnw=85&start=0&ndsp=29&ved=1t:429,r:21,s:0&biw=1440&bih=707
My husband studied abroad in Madrid in college and this was on our 'must eat' when we visited in this spring. Absolutely amazing. The churros are light and the chocolate is not too sweet. I definitely plan on trying to make a batch at home, but I'm not sure if it will be the same as enjoying them on the streets of Madrid!