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Thanks for your patience! I can say I’m totally back now; I just needed some time to put things on their right place.

It’s always good to go to Brazil and to see family again but all the talk about hospitals and health care just made me want my home back very badly. But among not so pleasant stuff I did eat things I love and visited a few new (to me) restaurants that gave me a lot of ideas for future posts and pics.

Thanks to Bar da Dona Onça, churros are one of them. When those hot and crispy little churros with a bowl of dulce de leche came to our table I immediately knew I was about to start my 2012 off on my right foot.

You won’t believe what a batch of churros can do for you!! It can even bright a cloudy and cold winter day! So, this recipe was carefully created to help you get over your problems and put a smile in your face.

I used these Argentinian churros here as a start point – and the hot chocolate as well – but had to test a few different water/flour ratios to achieve the consistency I wanted for my batter.

My recipe ended up completely different, more water, less flour, a bit of butter to soften and an egg yolk to give some color. Much softer than the original, it is great to be piped using a pastry bag and a cake decoration tip or a cookie press.

Choose for that a closed star tip that is a quarter to a half inch thick in diameter. Different sizes can compromise the results.

All I have to say these churros did resist two hours of shooting and stayed really crispy until being totally devoured by my daughters.

Pour water in a medium saucepan, add salt, sugar, butter and bring it to a boil. Remove from heat and stir in flour all at once until it forms a ball and all the lumps are gone.

Place the dough in a bowl and let it cool well covered for about 15 minutes. Add egg yolk beating well with a wooden spoon. Scrape the dough into a pastry bag or cookie press fitted with a star tip.

Heat oil to approximately 375˚F.

Meanwhile, pipe 6 inch strips of dough on a baking sheet lined with parchment or wax paper.

Put strips into the oil, no more than 5 at a time, and fry until golden and crispy, turning occasionally.   Drain on paper towels and repeat with the remaining dough.

Put some sugar in a paper bag or in a wide container and while churros are still hot, drop a few at a time into it, shaking unitl well coated. Serve with nutella hot chocolate.

If you noticed, I didn’t ask for cinnamon here. I just thought it could be a bit strong and overpower the nutella flavor. But here are some suggestions and pairings for you:

Churros coated with sugar and cinnamon: mix ½ tsp in ½ cup of sugar before coating the churros and serve it with dulce de leche.

Churros with vanilla: add 1 tsp vanilla extract to the churros dough. Coat it with vanilla sugar and serve with regular hot chocolate.

Churros with citrus sugar: before stating, mix well 1 tbsp of orange zest, lemon zest or a combination of both into ½ cup of sugar. Use this sugar to coat the churros and serve them with a cup of tea.

Alert! It’s not the hot chocolate you are used to. It’s thick, really thick. Think in it as a rich cousin of chocolate pudding, with enough consistency to be hold by crispy churros, fluid enough to be drunk when it’s hot and creamy, super creamy – thanks Nutella for that!!

And can actually adjust the consistency according to your taste by varying the amount of corn starch between one or two tablespoons.

In a bowl, mix sugar, cocoa and corn starch.

Bring milk to a boil. Slowly, add a cup of boiled milk into the dry ingredients stirring constantly until everything is dissolved.

Pour this mixture back into the pan, combining with the remaining milk.

Bring everything to a boil again stirring constantly for extra 2 minutes.

Turn off the heat and add nutella. Stir until it melts. Pour into mugs and serve.

This recipe can be made in advance but for better results and to avoid an unpleasant skin on top of your hot chocolate, place a piece of plastic wrap directly on the surface of the mixture. Keep in the fridge up to three days. Heat it on the stove or in a microwave before serve.

*Just to let you know my English corrector/reviser (aka husband) is not able to help me at this moment, so, excuse my mistakes and feel free to correct them. Thanks a bunch!

9 Responses to “Churros and Nutella Hot Chocolate”

  1. Katrina @ Warm Vanilla Sugar

    That hot Nutella could make a girl weep!

  2. VA DE PAN

    WoW!!!!!!!!!!!!!!!I love churros!!!!!!!!!great recipe!!!!!…and nutella hot chocolate awesome!!!!!

  3. Tiffany {A Clove of Garlic}

    I think Paulo and I have died and gone to Heaven with these pictures. I can’t wait to try!

    Happy to hear you are back, but I am sorry your trip was filled with hospitals and things like that. I hope all is well.

  4. Melissa@EyesBigger

    So glad to see a new post and this is absolutely mouth watering. I love churros but have never tried to make them myself.

  5. Magda

    I love the look of those churros but what really stole my heart was the nutella hot chocolate. What a great idea! Thank you.

    Take care!

  6. Kasey

    So good to see you back here, Amanda. I hope your time in Brazil wasn’t too unpleasant (sounds like it was a mix of both good and bad) and hope that you are feeling healthy again (or will be soon!) These look absolutely delicious…as always! xo

  7. Chris

    Both look great! I love Nutella!

  8. Chris

    Looks yummy

  9. rachael

    Love this post! I’m a churros virgin and off to Madrid next tuesday so can’t wait to get my churro fix! I may have a go at making them when I get back!

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