Cocktail recipes, spirits and local bars

Churros with chocolate sauce

Churros with chocolate sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

First we weigh all the ingredients.

Bring the water with the margarine and sugar to the boil and let the margarine melt. It will boil. Add all the flour and mix vigorously to incorporate it and leave it on the fire for another 1-2 minutes, stirring.

Put the pan on a wooden counter and let it cool for 2-3 minutes. Add eggs one at a time, mixing well after each one. Just like lightning.

We lined the tray with baking paper.

With the help of an ornament syringe and a modeled dui, we make long bars of approx. 10 cm in length, or of the length you want directly in the tray in which we bake them.

Put the churros in the preheated oven at 200 degrees for approx. 15-20 minutes, until it starts to brown. If you leave it too long it will be very crunchy.

I got 3 trays out of this composition.

While the churros is baking, make the mixture with sugar and cinnamon in a plate. Melt the chocolate on a steam bath and add the milk.

When we take the churros bars out of the oven, we immediately put them in the sugar mixed with cinnamon.

Serve with chocolate sauce.

Good appetite!


Churros with dark chocolate sauce by Chef Paul Siserman

I didn't know what I'd like in South American cuisine, and as I thought about it, I remembered a product I'd eaten earlier, the top !, in London: churros.

Before I share with you the recipe and how you can delight your taste buds with this dish, I will tell you a few things about churros.

Its history takes us back many, many years back to ancient China. Does it seem strange for a product of Spanish origin to come from such a distant land? Well, history says that's how it happened.

Located on Chinese soil, Portuguese merchants ate a dish called "youtiao", or pieces of pie fried, golden, salted and served for breakfast. Arriving in the Iberian Peninsula, some had the idea to add sugar instead of salt. And churro was born.

In Spain, it is named after the sheep "churra", as the shape of its horns resembles that of the dish. In fact, it was the shepherds who popularized churros. Not having access to fresh bread, they "stole" the idea of ​​"youtiao", cooking them only with flour, water and oil, on the fire.

On the other hand, in Spanish cities, the dish has become something royal. The conquerors took the preparation to South America and returned in exchange for chocolate and a lot of sugar. The combination? Sweet churros. A sensation worthy of royal faces.

In South America, the preparation has undergone an evolution in terms of cooking. Thus, in Brazil it is filled with chocolate, in Cuba with Guava, in Mexico with vanilla or "dulce de leche" and in Uruguay cheese is used. However, in eastern Spain, salt is still preferred to sugar.

I will propose the South American version: churros with dark chocolate sauce….

So here are the ingredients you need:

  • 70-75 g caster sugar
  • 1 tablespoon half powdered sugar (vanilla)
  • 1 teaspoon half cinnamon powder
  • 250 ml of water
  • 1/2 teaspoon salt
  • 2 tablespoons oil + frying oil
  • 200 g flour
  • Chocolate sauce
  • 100 g crushed dark chocolate
  • 170 g cooking cream

Preparation:

Mix the vanilla sugar and cinnamon and set aside. From the rest of the ingredients form a dough (water to be lukewarm) and fill a posh with the largest star end. Heat the oil in a fryer or over low heat in a deep saucepan.

Put the dough with the help of the pos in the fryer in the shape you want (it is important not to stick to each other).
When they have a golden-brown color, take them out on a paper towel and sprinkle, with a sieve, the sugar with cinnamon on them.

Make the chocolate sauce by bringing the cream to 60-70C 'and melting the chocolate in it.

Until next time, be inspired in the kitchen and in life!
Chef Paul Siserman
(InkChef)


Churros with dark chocolate sauce by Chef Paul Siserman

I didn't know what I'd like in South American cuisine, and as I thought about it, I remembered a product I'd eaten earlier, the top !, in London: churros.

Before I share with you the recipe and how you can delight your taste buds with this dish, I will tell you a few things about churros.

Its history takes us back many, many years back to ancient China. Does it seem strange for a product of Spanish origin to come from such a distant land? Well, history says that's how it happened.

Located on Chinese soil, Portuguese merchants ate a dish called "youtiao", or pieces of pie fried, golden, salted and served for breakfast. Arriving in the Iberian Peninsula, some had the idea to add sugar instead of salt. And churro was born.

In Spain, it is named after the sheep "churra", as the shape of its horns resembles that of the dish. In fact, it was the shepherds who popularized churros. Not having access to fresh bread, they "stole" the idea of ​​"youtiao", cooking them only with flour, water and oil, on the fire.

On the other hand, in Spanish cities, the dish has become something royal. The conquerors took the preparation to South America and returned in exchange for chocolate and a lot of sugar. The combination? Sweet churros. A sensation worthy of royal faces.

In South America, the preparation has undergone an evolution in terms of cooking. Thus, in Brazil it is filled with chocolate, in Cuba with Guava, in Mexico with vanilla or "dulce de leche" and in Uruguay cheese is used. However, in eastern Spain, salt is still preferred to sugar.

I will propose the South American version: churros with dark chocolate sauce….

So here are the ingredients you need:

  • 70-75 g caster sugar
  • 1 tablespoon half powdered sugar (vanilla)
  • 1 teaspoon half cinnamon powder
  • 250 ml of water
  • 1/2 teaspoon salt
  • 2 tablespoons oil + frying oil
  • 200 g flour
  • Chocolate sauce
  • 100 g crushed dark chocolate
  • 170 g cooking cream

Preparation:

Mix the vanilla sugar and cinnamon and set aside. From the rest of the ingredients form a dough (water to be lukewarm) and fill a posh with the largest star end. Heat the oil in a fryer or over low heat in a deep saucepan.

Put the dough with the help of the pos in the fryer in the shape you want (it is important not to stick to each other).
When they have a golden-brown color, take them out on a paper towel and sprinkle, with a sieve, the sugar with cinnamon on them.

Make the chocolate sauce by bringing the cream to 60-70C 'and melting the chocolate in it.

Until next time, be inspired in the kitchen and in life!
Chef Paul Siserman
(InkChef)


  • 135 gr flour
  • 115 gr butter
  • 235 ml water
  • 2 eggs
  • a pinch of salt
  • 20 gr sugar
  • 150 ml whipped cream
  • 100 gr dark chocolate / milk
  • 1 teaspoon cognac (optional)

The first time we mix the sugar together with the cinnamon, we put it aside.

Then we make the chocolate sauce:

Heat the whipped cream and remove it from the heat before even when it is about to boil. Set it aside and put the broken chocolate in pieces, leave it for 2 minutes, then mix with a whisk until it is all melted. Set it aside, when it starts to cool, the sauce thickens.

Put the butter, water, salt and sugar in a saucepan on the fire until the water boils, and the butter is melted. Add all the flour at once. Mix with a wooden spoon, put on low heat and keep the dough for about 1 minute, to dry easily. We don't forget to always spin. Set it aside and let it cool for 2-3 minutes. Then add one egg at a time and mix after each egg until it is completely incorporated. Use a target for this operation. To form the churros dough we need a pos and a dui. We can fry them in an oil bath or in the oven. Turn the oven to 190 degrees. On the waxed paper we put a dough with a size of 10 cm, or round. Bake for about 20 minutes, until nicely browned. We take a piece and taste it. If necessary, leave them for another 2-3 minutes. If we fry them in oil, heat the oil, put the dough about 10 cm long and fry over medium to high heat until golden brown. After removing them, we immediately give them a mixture of sugar and cinnamon, then we serve them with chocolate sauce. Enjoy!


Churros

I haven't made anything Spanish in a long time and churros seems like a suitable dessert for a gloomy afternoon. What is churros? A kind of long skewers, which you soak in hot chocolate. But I think it would work with a latte. Anyway, the kids really liked it so we'll do it again!


Cast donuts & # 8211 Spanish churros recipe

Donuts poured Spanish churros recipe with chocolate sauce. A kind of quick donuts poured directly into the oil bath. It is prepared without baking powder, without yeast, from choux dough. Serve powdered with sugar or soaked in melted chocolate.

According to Wikipedia, churros aus of Chinese origin, being brought to Europe by Portuguese explorers. They quickly became popular throughout the Iberian Peninsula and later in its colonies. It seems that the Portuguese failed to learn from the Chinese the secret of modeling these churros and adapted the recipe by extrusion using a bag (pos) and a starry dui. The traditional appearance of these cast donuts is the serrated one, notched on the surface.

I want to mention that I did some research on the internet about finding one traditional recipe for churros. I was stunned when I saw how poor it is: it contains only water, oil, salt and flour. Not even eggs appear! No flavors! We chose a version closer to our taste, which I present below.

We recently started a large culinary project, "The Food Connection - A gourmet journey around the world", in which 24 culinary blogs participate. Each month we will cook recipes specific to a country or geographical area and the complete collection will be published on the blog of one of the participants (here find details about the project).

By drawing lots, we established the order of the "hosts" and the national cuisines. We will gradually reveal to you, every month, who are the hosts and the recipes whose countries they host.

From September 15 to October 15, 2015 we cook Spanish recipesSPANISH RECIPES COLLECTION can be found HERE, being the host Simona Haliga from Alison & # 8217s Trials.

I have prepared another kind of quick donuts from this dough and I filled them with the pineapple pieces. They were great with a vanilla ginger sauce!


Churros with dark chocolate sauce by Chef Paul Siserman

I didn't know what I'd like in South American cuisine, and as I thought about it, I remembered a product I'd eaten earlier, the top !, in London: churros.

Before I share with you the recipe and how you can delight your taste buds with this dish, I will tell you a few things about churros.

Its history takes us back many, many years back to ancient China. Does it seem strange for a product of Spanish origin to come from such a distant land? Well, history says that's how it happened.

Located on Chinese soil, Portuguese merchants ate a dish called "youtiao", or pieces of pie fried, golden, salted and served for breakfast. Arriving in the Iberian Peninsula, some had the idea to add sugar instead of salt. And churro was born.

In Spain, it is named after the sheep "churra", as the shape of its horns resembles that of the dish. In fact, it was the shepherds who popularized churros. Not having access to fresh bread, they "stole" the idea of ​​"youtiao", cooking them only with flour, water and oil, on the fire.

On the other hand, in Spanish cities, the dish has become something royal. The conquerors took the preparation to South America and returned in exchange for chocolate and a lot of sugar. The combination? Sweet churros. A sensation worthy of royal faces.

In South America, the preparation has undergone an evolution in terms of cooking. Thus, in Brazil it is filled with chocolate, in Cuba with Guava, in Mexico with vanilla or "dulce de leche" and in Uruguay cheese is used. However, in eastern Spain, salt is still preferred to sugar.

I will propose the South American version: churros with dark chocolate sauce….

So here are the ingredients you need:

  • 70-75 g caster sugar
  • 1 tablespoon half powdered sugar (vanilla)
  • 1 teaspoon half cinnamon powder
  • 250 ml of water
  • 1/2 teaspoon salt
  • 2 tablespoons oil + frying oil
  • 200 g flour
  • Chocolate sauce
  • 100 g crushed dark chocolate
  • 170 g whipped cream

Preparation:

Mix the vanilla sugar and cinnamon and set aside. From the rest of the ingredients form a dough (water to be lukewarm) and fill a posh with the largest star end. Heat the oil in a fryer or over low heat in a deep saucepan.

Put the dough with the help of the pos in the fryer in the shape you want (it is important not to stick to each other).
When they have a golden-brown color, take them out on a paper towel and sprinkle, with a sieve, the sugar with cinnamon on them.

Make the chocolate sauce by bringing the cream to 60-70C 'and melting the chocolate in it.

Until next time, be inspired in the kitchen and in life!
Chef Paul Siserman
(InkChef)


Churros with dark chocolate sauce by Chef Paul Siserman

I didn't know what I'd like in South American cuisine, and as I thought about it, I remembered a product I'd eaten earlier, the top !, in London: churros.

Before I share with you the recipe and how you can delight your taste buds with this dish, I will tell you a few things about churros.

Its history takes us back many, many years back to ancient China. Does it seem strange for a product of Spanish origin to come from such a distant land? Well, history says that's how it happened.

Located on Chinese soil, Portuguese merchants ate a dish called "youtiao", or pieces of pie fried, golden, salted and served for breakfast. Arriving in the Iberian Peninsula, some had the idea to add sugar instead of salt. And churro was born.

In Spain, it is named after the sheep "churra", as the shape of its horns resembles that of the dish. In fact, it was the shepherds who popularized churros. Not having access to fresh bread, they "stole" the idea of ​​"youtiao", cooking them only with flour, water and oil, on the fire.

On the other hand, in Spanish cities, the dish has become something royal. The conquerors took the preparation to South America and returned in exchange for chocolate and a lot of sugar. The combination? Sweet churros. A sensation worthy of royal faces.

In South America, the preparation has undergone an evolution in terms of cooking. Thus, in Brazil it is filled with chocolate, in Cuba with Guava, in Mexico with vanilla or "dulce de leche" and in Uruguay cheese is used. However, in eastern Spain, salt is still preferred to sugar.

I will propose the South American version: churros with dark chocolate sauce….

So here are the ingredients you need:

  • 70-75 g caster sugar
  • 1 tablespoon half powdered sugar (vanilla)
  • 1 teaspoon half cinnamon powder
  • 250 ml of water
  • 1/2 teaspoon salt
  • 2 tablespoons oil + frying oil
  • 200 g flour
  • Chocolate sauce
  • 100 g crushed dark chocolate
  • 170 g whipped cream

Preparation:

Mix the vanilla sugar and cinnamon and set aside. From the rest of the ingredients form a dough (water to be lukewarm) and fill a posh with the largest star end. Heat the oil in a fryer or over low heat in a deep saucepan.

Put the dough with the help of the pos in the fryer in the shape you want (it is important not to stick to each other).
When they have a golden-brown color, take them out on a paper towel and sprinkle, with a sieve, the sugar with cinnamon on them.

Make the chocolate sauce by bringing the cream to 60-70C 'and melting the chocolate in it.

Until next time, be inspired in the kitchen and in life!
Chef Paul Siserman
(InkChef)


Similar recipes:

Donuts with jam

Recipe for donuts filled with jam, powdered with powdered sugar and vanilla

Donuts with wine

A recipe for donuts prepared with white wine, flour, oil, eggs, butter and vanilla sugar

Donuts with oranges

Donuts prepared with oranges, milk, oil and lemon syrup, flavored with caster sugar, powder and vanilla

Spanish cold soup "Gazpacho"

Spanish cold soup recipe "Gazpacho" with green cucumbers, bell peppers, onions and garlic

Spanish beef tenderloin with mushrooms and.

Spanish beef antricot recipe with mushrooms and dark chocolate, prepared with smoked ribs, walnut kernels and red wine


Video: Τσούρος Churros (July 2022).


Comments:

  1. Efnisien

    I agree - if with censorship :)

  2. Welford

    All is well that ends well.

  3. Iason

    I think, that you are not right. I am assured. I can defend the position. Write to me in PM, we will talk.



Write a message