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Sure would you not have a small bit?

 

Emma Bakes… Churros with Chocolate Sauce

8
Posted January 29, 2013 by Emma Carroll in Ramp Archives

Can’t tell your burritos from your enchiladas? Don’t know the difference between a taco and a tostada? Also, what in the holy hell is a chimichanga? If Mexican food is baffling to you, it’s not surprising. We live in Ireland – there’s hardly a huge Mexican community here to share their culinary delights with us, sadly.

You may, however, have heard of  the sweet treat, churros. If not, consider these the Mexican equivalent of a donut (and if you haven’t heard of donuts, there’s nothing I can do for you. Get outta here!). Instead of the thick round dense donuts we’re used to, these are long and thin and fluffy, dusted with cinnamon sugar and dunked in chocolate sauce. SO GOOD! I’m not sure what to else to say here except that these are bloody delicious and you have to make them! Vamos!

Churros with Chocolate Sauce

Ingredients: Makes enough for 6-8 people

For the Cinnamon Sugar:
  • 65g Sugar
  • 1 Teaspoon Ground Cinnamon
For the Sauce:
  • 250ml Cream
  • 100g Dark Chocolate, broken into small pieces.
For the Dough:
  • 250ml Water
  • 1 Tablespoon Sugar
  • 115g Cup Butter, cubed
  • 125g Plain Flour
  • 3 Eggs, lightly whisked
  • Vegetable Oil for frying

 

Method

1.

Put the sugar and cinnamon in a bowl and mix together. Set aside.

Churros with Chocolate Sauce

 

2.

Bring the cream to the boil in a small pan.

 

3.

Put the chocolate in a bowl and pour the hot cream over the top. Stir until the chocolate melts into the cream. Set aside.
Churros with Chocolate Sauce

 

4.

In a medium pan, put the water, sugar and butter. Bring to the boil, stirring occasionally.

Churros with Chocolate Sauce

 

5.

Turn the heat to low and dump in all the flour. Beat vigorously with a wooden spoon until a smooth paste is formed. No lumps, you guys!
Churros with Chocolate Sauce

 

6.

Take the pan off the heat and allow to cool for a few minutes then pour the egg in a little at a time, beating well after each addition until you have a thick sticky mixture. It might look like it’s separated but keep going – it’ll be fine.
Churros with Chocolate Sauce

 

7.

Spoon the dough into a piping bag fitted with a star nozzle.

 

8.

Fill a large pan a third of the way up with oil. Put over a medium heat and leave for a few minutes to get hot. Please, please keep your eye on it. DON’T SET YOUR KITCHEN ON FIRE! Read this kitchen safety information just to be sure.

 

9.

Carefully pipe lengths of the dough into the oil, snipping the end with a scissors. I did about 4 at a time.
Churros with Chocolate Sauce

 

10.

Turn the churros a couple of times and, when puffed up and a deep golden brown, transfer to some kitchen paper to soak up the excess oil. They should only take a minute or two to cook.
Churros with Chocolate Sauce

 

11.

Toss the warm churros in the cinnamon sugar.
Churros with Chocolate Sauce

 

12.

Serve with some of your chocolate sauce. Best eaten as soon as they’re made so dive in!!

Churros with Chocolate Sauce

 

Eds’ Note

It has been brought to our attention by a reader all aghast that churros are originally Spanish, not Mexican. WE’RE SORRY, SPAIN. Have this plate of Irish delicacies as a symbol of our regret. Ok, so we don’t have ‘delicacies’, per se. It’s brown bread and seaweed.


About the Author

Emma Carroll

I'll be in the kitchen.

  • http://twitter.com/Fearganainim Fearganainim

    *Heads straight for kitchen…*

  • http://twitter.com/Sarklor Ciaran O’Brien

    I know these things! I encountered them on my first holiday abroad years ago. We were in France and we saw these little wheeled kiosks everywhere selling something they called chichis or something like that. They were one of the best things I ever tasted, all the fluffy sweetness of a good proper donut but with that wonderful crispy fried exterior. Thank you a thousand times over for unearthing this recipe. I think my life may now be complete…

    • http://twitter.com/Emma_Carroll Emma Carroll

      Yes. I first had them in France too and I had completely forgotten about them until I saw some friends discussing them on twitter last week. Thought I’d give them a go (ssssh, this was my first time making them) and I was delighted I did. Everyone loved ‘em!

  • http://twitter.com/nuckpang Stephen R.

    They look dangerously delicious. I can’t promise I won’t set my kitchen on fire, but it’s probably worth it regardless…

  • Pi_Grower

    I tried your recipe. Sooo good, thank you for that. Mind you I made some changes, in lue of not having dark chocolate I used milk chocolate and added in (drinkinng) cocoa, worked a treat… which it was. Again, it was lovely, it reallt did made my evening, and thank you.

  • mike

    SPANISH…CHURROS ARE SPANISH !!!! OMG … mexican ?? NO NO NO please the churros are spanish and The Paella with chorizo doesn’t exist in Spain.

    • http://www.ramp.ie/ Lisa McInerney

      Whaddya know, he’s right.

  • KC

    WHAT! No Mexican food in Ireland!! Must be madness! I live in a town called Hillsboro in Oregon – WE who live here call it Hillsburrito for the abundance of mexican food & community. I need to visit you in Ireland & bring some salsa!!

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