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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan. | 2. In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste. | 3. Heat the milk over medium heat and add cocoa mixture just before the milk boils. | 4. Allow to boil, stirring constantly for one minute or until slightly thickened. | 5. Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste. | 6. Set aside and keep warm. | 7. Start the churros. | 8. Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan. | 9. Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste. | 10. Turn the dough out onto an aluminum foil-lined work area. | 11. Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan. | 12. One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth. | 13. The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped. | 14. Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F. | 15. Meanwhile, stir the sugar and cinnamon together in a large, shallow dish. | 16. Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil. | 17. Fry one large spiral or 4 strips at a time. | 18. Fry until golden brown, using tongs to turn the pastries about 2 minutes per side. | 19. Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain. | 20. While still warm, roll the churros in the cinnamon-sugar. | 21. Place churros on a baking sheet and keep warm at 200°F in an oven. | 22. Betwen each batch of churros, allow the oil to return to 365°F | 23. When all the churros are finished, gently rewarm hot chocolate if necessary. | 24. Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	6	cups		893.04	69.9792	46.11600000000001	47.8728
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cocoa powder	1/4	cup	Dutch-processed	49.02	12.4485	4.2139999999999995	2.9455
sugar	3/4	cup		604.485	151.197	0.0	0.0
salt	1	pinch		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
chocolate	8 -12	ounces	semisweet chopped	0.0	0.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt	1/2	teaspoon		-	-	-	-
purpose flour	1 1/4	1/4	unbleached	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
canola oil				-	-	-	-
sugar	1	cup		604.485	151.197	0.0	0.0
cinnamon	3	tablespoons	ground	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.