Churros y Chocolate

As I was browsing a lovely new blog called Cannelle et Vanille (well, new for me!), I noticed a recipe for Churros and Chocolate. This imediately transported my mind to Madrid:

Set the scene: Caitlin, Katie, and myself strolling through the streets of El Rastro (a GIANT street sale they hold every sunday morning in Madrid, Spain) until we are dead tired and SO HUNGRY. We decide to check another "Thing we must do while we're in spain" off of our list. We must try the traditional Churros y Chocolate. Super rich, thick, thick, thick hot chocolate to dip your donut-ish pastry in.

Lesson Learned: Don't fill an empty stomach with Churros and Chocolate. They are super rich and thick and sweeeeeeet and filling - especially on an empty stomach... ;)

Anyhow, I felt the need to share the recipe with all of you in case you have the need for a Spanish experience anytime soon (or not so soon!). This is the recipe straight off of the aforementioned website. ENJOY!

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The traditional hot chocolate served in Spain doesn't contain eggs. It is a thick chocolate cream usually thickened with a bit of cornstarch or made with a special kind of chocolate that contains thickeners. This recipe is a bit like a creme anglaise flavored with dark chocolate, coffee, orange, fresh ginger, cinnamon and vanilla bean. It can be served warm or even cold, but I really like the churros dipped in a warm custard.

Churros125 ml water

125ml whole milk

110 grams butter

pinch salt

large pinch sugar

150 grams flour

3 eggs

Canola oil for frying

Cinnamon sugar for coating

Place the water, milk, butter, sugar and salt in a medium saucepan. Bring this to a boil. Add the flour all at once and stir with a wooden spoon until it comes together into a smooth ball.Transfer this mass to the bowl of an electric mixer (or can do it by hand) and start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.Transfer to a pastry bag fitted with a star tip (#5). In a wide pan that has tall sides, pour about 3" deep of canola oil. Heat it to 350F. When it reaches the temperature, pipe the batter into the oil and cut with scissors. Fry them until golden brown. Remove the churros from the oil and roll them in cinnamon sugar. Serve immediately.

Spiced Chocolate Bisque

500 ml heavy cream

200 ml whole milk

100 grams sugar

1 vanilla bean, split

1 star anise

1 stick of cinnamon

Zest of 1 orange

3 slices of fresh ginger

5 grams cocoa powder

3 grams instant coffee powder

6 egg yolks

135 grams dark chocolate, chopped

In a medium saucepan, heat the cream, milk, sugar, vanilla bean, star anise, cinnamon, orange zest and fresh ginger. Bring it to a boil. Turn the heat off and let it steep for about 10 minutes. Return the mixture to a boil and add the cocoa powder and instant coffee powder. Whisk well.Place the egg yolks in a large bowl and temper the milk mixture into them while whisking. Return this mixture to the sauce pan and cook for a couple of minutes while constantly stirring until lightly thickens.Place the finely chopped chocolate in a large bowl. Place a fine sieve over the bowl and pour the custard over the chocolate. Mix until all the chocolate is melted and you have a smooth cream.Can be served warm, room temperature or cold. Store in the refrigerator for up to 2 days. It will thicken when it cools.