Mem-ories… of the most decadent breakfast I’ve ever had woke me up from a dead sleep on a cloudy, windy, rainy day in Seattle.
I was in Sevilla, Spain. How lucky was I that my high school Spanish class got to spend two weeks in Spain for Spring Break?! (Thanks, Mom and Dad!). Anyway, most mornings we trudged down to the hotel lobby for “Continental Breakfast”. This horror consisted of a cold, hard pat of butter, a small tin of orange marmalade and the HARDEST french roll I’d ever encountered! Seriously, after about the third day, I remember writing home about this atrocity (how spoiled was I?!) after we witnessed a delivery/dump truck of those
rolls rocks being delivered to the back door of our hotel! Anyway, I’ll never forget the very early morning departure from our hotel in Sevilla. I almost skipped “breakfast” in lieu of a few more minutes of sleep since it was so early. Boy, I’m glad I didn’t! Waiting for us in the warm hotel lobby was the most luscious hot chocolate and the crispy, yet cloud-like churros that my dreams are made of today.
So, I pulled myself out of bed this morning and re-created that DE-licious breakfast treat. Lucky me! The sun came out just as I sat down to enjoy them.
|Churros and Chocolate|
- For the Churros:
- 1 cup water
- 1/2 cup butter
- 1/4 tsp. salt
- 1 cup flour
- 3 large eggs
- vegetable oil, for frying
- confectioners’ sugar or cinnamon-sugar
- For the Chocolate:
- 1 Tbsp. corn starch
- 2 cups milk
- 1/2 cup semi-sweet chocolate
- 1/4 cup sugar
- 1/4 tsp. cinnamon
- In a medium saucepan, combine the water and butter and bring to a boil over medium high heat. Add the flour and salt all at once and stir vigorously with a wooden spoon to combine. Reduce the heat to low and cook, while stirring, for about one minute. Put the dough into the bowl of an stand mixer. On medium-low speed, add one egg at a time, making sure each egg is thoroughly incorporated before adding the next. Once they are all added, mix for about one more minute until the dough becomes thick and smooth. Pour enough oil into a small saucepan to be about 2 inches deep and heat to 365 degrees.
- Meanwhile, make the chocolate by whisking the milk and cornstarch together in a small saucepan over medium-low heat. Add the chocolate, sugar and cinnamon and bring to a simmer, whisking occasionally, until the sauce has thickened slightly (don’t go too far or you’ll have pudding). Keep warm while finishing the churros.
- Put the dough into a pastry bag fitted with a star tip, or a Ziplock bag with the tip of the corner cut out, and gently squeeze 4 inch lengths into the hot oil. Gently turn to brown evenly for about 5-6 minutes. Remove with tongs and place on a paper towel lined plate to drain. Sprinkle with confectioners’ sugar or cinnamon-sugar and serve immediately with chocolate.