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Churros
Recipe
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In Spain, a churros recipe is normally served accompanied by a cup of
thick creamy chocolate - as in "chocolate con churros". I suppose
strictly speaking they are not a dessert but we had to include them as
they are part of the Spanish way of life. There are "churreria" stands,
where you can watch the great rings of paste being squeezed into a vat
of boiling olive oil, in most towns and they're ever present at ferias,
markets and any special events. They're often eaten for breakfast and
all through the day, and are great after a night of partying.
Here is our favourite recipe. Make sure that you have a strong piping
bag, (and a strong pair of hands) as the paste is quite stiff to
squeeze out.
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Ingredients
for 4 people

- 180g/6oz
plain white flour
- 250ml/8
fl oz/1 cup water
-
20g/1oz butter
- 1/4
tsp baking powder
- 1 tsp
sugar
- 1 tsp
salt
- 1 egg,
beaten
- Deep
oil for frying
- Sugar
for dredging
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Churros
Recipe Method
- Boil
water and butter with salt and the tsp. sugar in pan.
- Tip
in the flour and baking powder all at once.
- Mix
quickly with wooden spoon to form a soft dough.
- Remove
from heat when thick and not
sticking to pan.
- Beat
in the egg until smooth.
- Leave
to cool slightly.
- Spoon
into icing bag with thick nozzle.
- Pipe
long lengths into hot, deep oil.
- Fry
until golden brown.
- Carefully remove and leave to cool slightly.
- Cut
into random lengths of about 4 "/10 cm and dredge with sugar.
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Chocolate for Churro Dunking
Ingredients
- 110g/4oz dark chocolate
- 2 cups/16fl oz double cream
- 1 tbsp cornstarch/cornflour
- 4 tbsps sugar
Method
- Place the chocolate and half the cream into a
pan and stir over a medium heat, until the chocolate has melted.
- Dissolve the cornstarch in the remaining cream
and whisk into the chocolate with the sugar.
- Cook over low heat, whisking constantly, until
the chocolate is thickened, about five minutes.
- Remove and whisk until smooth.
- Pour into cups or bowls for dunking churros.

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