Impossible to eat only one, I tell you! I much prefer smaller Churros to long thin ones – They are so much more convenient to eat. These are quite delicious on their own, simply rolled in sugar but for extra wow, try them dipped first in white chocolate, then chopped hazelnuts. I’m all about luxury on this blog!
I first came across Churros on our honeymoon in Acapulco, Mexico (which was a massive 14 years ago! How did I get so old?) I’ll be honest and admit we chose Mexico for the food. Mr C should have known what was in store even back then!
Generally, the food was rather disappointing in Mexico – It took us a long time to go back to eating fajitas after so many disastrous versions in Acapulco. One thing we did discover though, were Churros. The smell that would greet us as we walked along the street would waft along and tempt us. I seem to remember them being a lot smaller than we find in this country, which suits me – I love to be able pick at street food.
I decided to make my Churros with the chocolate and nuts already on them – Who wants to walk along the street with a separate pot of chocolate? I never have that many hands free nowadays.
I have been set the task of writing about my favourite street food by Vue Cinemas to celebrate the launch of the movie, Chef next month. They are hoping to come up with the ultimate Street Food Menu – And I’d love to be dessert!
These churros are best eaten warm and straightaway which is perfect for eating on the move. If you are making these at home, I cannot stress enough that you need to let the batter rest for at least 20 minutes – It becomes more stringy and dough-like and will hold its shape better. Because I was making mini Churros, I wasn’t too bothered if they puffed into balls (In fact, I love them even more as mini churro balls that you can just POP into your mouth)
- 1 oz (25g) Butter melted and mixed into 7 fl oz Boiling water
- 8 oz (225g) Plain Flour
- 1 tsp Baking Powder
- 1.5 oz (42g) Caster Sugar plus extra for rolling the Churros in later
- 1 packet (100g White Chocolate) Melted
- 2 tbsp Chopped Hazelnuts
- Vegetable Oil for frying
- In a large bowl, place the flour, sugar and baking powder (No need to sift.
- Stir in the Melted butter/Water mixture until combined. Leave to cool for at least 15-20 mins until cool – THIS IS REALLY IMPORTANT! When cool, transfer the batter (which should be thick) to a piping bag with a star tip nozzle.
- Heat a medium sized pan with at least 3 cm depth of Vegetable Oil until it starts to sizzle when you drop a test drip of batter into it. You don’t want it quite as hot as if you were making pancakes. I like to make the centres of my churros are properly done – Nothing worse than undercooked doughy insides :-(. Pipe the mixture into the oil. You can go as long as you like but I like smaller churros.
- Cook for approx 2 minutes on each side, until nicely golden. Remove with metal tongs. Leave to drain on paper towel then roll into the extra caster sugar.
- Dip the end into melted white chocolate – Leave for 5 seconds to set a little.
- Then Dip into the chopped hazelnuts – A small ramekin is the perfect size for this.
- Then Eat! I like to serve mine in card cones for the authentic street food experience.
Disclosure: I was asked to produce this recipe for Vue Cinemas – I received no payment for this exercise – I just fancied having a go!