Many moons ago, when I had cable, I watched a program on the Canal de Cocina about life in Spain. I immediately glued myself to the TV. I love anything about Spain! My biggest dream is to visit Spain again or what I affectionately call “Mother Earth”.
ingredients
churros
1/2 cup of butter
1 cup of water
2 teaspoons of coconut extract
1 cup of flour
1/4 teaspoon of salt
4 whole eggs, beaten
1/4 cup of sugar
1/4 teaspoon cinnamon (optional)
Hot chocolate
6 oz sweet and sour chocolate (at least 58% cocoa), chopped
1/2 cup of sugar
2 cups of milk
1/4 cup of cornstarch
1/4 teaspoon vanilla
instructions
Churros
Heat about 5 centimeters of oil in a heavy, tall pot over medium-high heat until the oil reaches 360 degrees. Mix the sugar with the cinnamon on a plate and set aside.
In a medium saucepan, combine one cup of water with the butter, extract and salt and bring to a boil over high heat. Using a wooden spoon, add the flour. Reduce heat to low and stir vigorously until mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, slowly beat the eggs into the dough.
Transfer the churro dough to a pasta bag with a big star. Squeeze a roll of dough in the hot oil. Cut the dough from the tip with a knife or kitchen scissors. Repeat, frying 1 or 2 rolls at a time. You can also fry them in strips and make 3 or 4 at a time. Fry the churros, turning them over once, until they are golden brown, about 2 minutes on each side. Transfer the cooked churros to a plate lined with paper towels to drain.
When the churros are cold enough to handle, roll them in the sugar with cinnamon (in Spain the churros are simply rolled in sugar).
Hot chocolate
In a large, heavy pan, the chocolate, sugar, milk and 2 cups of water are combined. Heat the chocolate over medium heat, beating frequently, until the chocolate melts.
Stir the cornstarch in a cup of cold water until smooth. Beat the cornstarch mixture into the chocolate. Cook over medium-high heat, stirring constantly until the chocolate mixture begins to bubble. Reduce heat and cook for 2 minutes, stirring, until thickened.
Remove chocolate from heat and add vanilla.
Serve in large cups with churros.