Ingredients
Churros
- 1 teaspoon salt
- 300 grams Self rising flour
- 450 grams water
- 2 tablespoons oil
Drinking Chocolate
- 150 grams 70% Dark Chocolate
- 660 grams Milk
- 20 grams sugar
- 1 tablespoon Corn Flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Add water, oil and salt to the TM bowl and cook 5minutes/Varoma/Spoon speed
2) Aff flour and mix 1minute/spoon speed then 30seconds/speed3 (or until all the flour has mixed into the dough. Rest it for 5 minutes.
3) Heat your oil on medium high (never to smoking point, you want a gentle fry)
4) Using either a pastry bag with the star tip or a cookie press, fill with the dough. It should squeeze out easily.
5) Fry until light gold, drain the oil and place onto a paper towel. Continue until all churros have been made.
1) Break up chocolate into chunks, blitz for 5seconds/speed10
2) Add milk, sugar and flour and cook 8minutes/100C/speed2
3) Blend 10seconds/speed4
4) Pour into mugs and dip your churros in it and then drink the rest.
Churros
Thick Drinking Chocolate
Tip
I like to fry them at a length of about 20cm and in a batch of 4.
Also you can roll them in sugar or in cinnamon sugar if you do not want the dipping chocolate
Step by Step photos of this recipe can be found on: The Blitzing Blade, facebook page
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I've made churros plenty of times and also have helped the chefs at my work make them for our desert menu (mexican restaurant) but these are not only the wrong texture but also really hard to pipe out.
they could possibly use an whole egg and an egg white to fix this. I won't know though as I'm going back to my normal no thermy recipe and will convert it.
Taste and texture are beautiful, but I've tried this recipe twice and it is sooo hard to pipe, not easy like the recipe says at all. What might I be doing wrong?
I have tried numerous churros recipes, and all have been similar to a choux pastry dough, when fried they swell up and are a disaster. This recipe is spot on, so similar to San churros, the best churros recipe I have found. They are crunchy have a similar texture and taste. My only advice would be if you don't need many halve the mixture, as it made quite a lot and by the time I was done piping and frying, the ones already cooked went a little soft sitting there, so they weren't as crunchy and like San churros after they sat there so definitely have your dipping chocolate ready and eat as soon as they are fried.!!!! Delicious! fantastic recipe thankyou!!
well I dont know if I did something wrong or if they are just hard to pipe out of bag, taste great , kids love them