Subj : 10/28 Nat Chocolate Day
To : All
From : Dave Drum
Date : Wed Oct 26 2022 14:58:20
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Churros con Chocolate *
Categories: Beverages, Breads, Dairy, Chocolate
Yield: 4 Servings
4 c Milk; 1 c per serving
1 Spanish Hot Cocoa Bar
MMMMM--------------------------CHURROS-------------------------------
2 c Self-rising flour
1/4 ts Salt
2 c Boiling water
Oil for frying
* Crispy Breakfast Fritters with Hot Chocolate
Perhaps the most sinful of all spanish traditions is thick,
rich hot cocoa that accompanies churros for breakfast.
Adapted as part of the American fast-food and convience
store diet, the churro in its traditional form is a far more
respectable culinary creation. Freshly mixed batter is fried
to a golden brown, dusted with sugar, and served fresh and
crispy. If you have never tried a fresh and crispy churro
that has been dipped in thick hot cocoa, then you certainly
have not experienced the best that Spain has to offer.
Traditionally served as breakfast when paired with
chocolate, or all alone at the many regional festivals
throughout Spain, the humble churro is truly one of our
favorite Spanish traditions. For our family, the perfect
Sunday morning is sitting together around the table and
enjoying churros con chocolate, a cup of Torrefacto Coffee,
and some fresh seasonal fruit.
For the Chocolate: In a medium sauce-pan, bring the milk to
a gentle simmer (use 1 cup per serving.)
Add 1-2 tablets of our Spanish Hot Cocoa to the milk ( each
bar is pre-scored into 12 tablet sections.) Add extra
tablets for an even thicker chocolate.
Gently stir the milk until the chocolate is dissolved and
the mixture appears noticeably thicker. Remove from heat in
preparation for serving.
For The Churros: Mix the flour and salt together until
combined.
To the flour mix, add just enough boiling water while
stirring to form a thick paste.
In a large pot or deep fryer, heat the vegetable oil until
hot (Maintaining a frying temperature of 180+|C or below.)
Slowly dispense the churro batter into the hot oil and fry
until they are a light golden brown.
Remove from oil, drain onto some paper towels, and dust with
granulated sugar.
Serve and Enjoy!
Tips From Yaya's Kitchen: Spanish hot cocoa is different
from normal hot chocolate in that it has special ingredients
to make it extra-thick and extra-rich.
Although regular wheat flour may be used, self rising flour
yields the best results.
Best results are achieved when you use boiling water in very
little quantity to make a very thick paste. Add the
flour-water mix to the churro maker and secure the lid.
From:
http://www.HotPaella.com
Uncle Dirty Dave's Archives
MMMMM
... Yogurt shaped into ice cream bars is not ice cream.
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