March 23, 2016

Chocolate con Churros (ala Chocolateria San Gines)

Reminiscing about Chocolateria San Gines in Madrid inspired a ravenous craving for that thick hot chocolate and light-as-air churros.  

The following recipes are purported to have been provided by that esteemed establishment - except that the churros served in Madrid or indeed in Spain do not have cinnamon sprinkled on them.  No matter the provenance of the recipes - the results are delightful and (minus the cinnamon) come very, very close to the real thing.  If you do want the cinnamon version of the churros - it's a very simple adjustment.

Chocolate con Churros


8 cups vegetable or olive oil
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
1/4 cup sugar + 1 tbsp 
1/4 teaspoon ground cinnamon (for Mexican-style churros)

Hot Chocolate:
4 ounces dark chocolate
2 cups milk
1 tablespoon cornstarch
4 tablespoons sugar


1.Heat the oil in a deep frying pan to 360 degrees F.

2. To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.

3. Spoon the mixture into a piping bag with a star tip. (I used a smaller tip which resulted in smaller churros that cooked faster.)  Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. While warm, roll the churros in the sugar. (If making Mexican-style churros, roll them in the cinnamon-sugar mix). Set aside until ready to serve.

4. To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.

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