Churros is a type of fried dough from Spanish and Portuguese cuisine. And with the Spaniards colonizing the Philippines for roughly 300 years, it's inevitable that this food will still be famous centuries later.
I have never tried churros before. It's not something the comes to mind when deciding for millenial merienda (snacks). We'd usually think of pizza, burger, milk tea, and frappe, but churros, you'll never find it on the list.
As part of my Personal Development, specifically Technical Skills, I make it a habit to make at least one new recipe every month. It was only after making this Churro recipe that I researched its prices on the net. I was surprised that three (3) pieces of Churros will cost me at least Php 69 (based on Zomato)
The great thing about cooking or baking your own food is realizing that these restaurants in the malls or even stand-alone food carts are charging way beyond what you're buying from them. Their margin is more than 50%.
What will you need?
Now while I can still stop myself from giving you a breakdown of the costing and their margin, let's start today's recipe.
By the way, I got the original recipe from Chef RV Manabat. He's a famous Chef in the Philippines who also teaches people how to cook and bake by posting tutorials on his YouTube Channel. But since I tried his recipe last weekend, I made a few adjustments to the measurements and the optional ingredients.
So as long as you follow this recipe as closely as you can, your homemade Churros will be fool-proof.
The Ingredients for the Churros
For the Churros, you'll need 1 and 1/2 cups of water at room temperature.
Next, you'll need 2 tbsps. of salted butter at room temperature. If just like me, you only have unsalted butter at home just add a pinch of salt and you're good to go.
Another basic ingredient for your Churros is white sugar at 1 tbsp. I think brown sugar can be a substitute but it will affect the color of your Churros.
And lastly, you'll need 2 cups of all-purpose flour and 1/2 tsp. of baking powder.
The Ingredients for the Chocolate Dip
If you're particular with the quality of your chocolate dip, then by all means find the best chocolate you can use in making your dip. In my case, I used Goya dark chocolate chips and Goya Chocolate with Almond which are both readily available in our kitchen. You may opt to use dark chocolate, milk chocolate, or even white chocolate will do. It's all up to you. Just make sure you'll measure 2 cups of the chocolate of your choice.
Chef RV used 3/4 cup of fresh milk to make the dip, but I have a trauma of using fresh milk before and my dip didn't work out as it's supposed to be. So I'm using all-purpose cream this time. If it is still not obvious, I'm just making a chocolate ganache. And I'm making a thick one that's why the ratio is 2:1.
Chef RV also noted in his recipe that a pinch of cinnamon, a pinch of salt, and a pinch of cayenne could be added to the chocolate dip. But again, these are all optional. I didn't add these optional ingredients since I'm not sure if my niece and nephew will like it.
And lastly, the cooking oil which we'll be needing for deep frying. Any oil will do as long as it's not olive oil or sesame oil as Chef RV mentioned in his tutorial. I always buy canola oil when I shop for our monthly supplies, so I used it when I made my Churros last weekend.
Let's do the mixing!
In baking, the key is to always follow the instructions. If you're ready, let the mixing begin! 😁
4.Continue mixing everything until you can no longer see lumps or white spots from the flour. Set this aside and wait until you can touch the mixture without burning your hand.
5.You can use a Churro Maker. In the absence of Churro Maker, a star tip nozzle will do. You can even use a piping bag to shape your Churros. In Chef RV's tutorial, he didn't use any piping bag, with his hand he used the stat tip nozzle to form the Churros. I did the same. See? You don't need to buy tools every time you make something new, you just have to be resourceful. 😉
The bigger your nozzle, the bigger your Churros will be.
6.While forming the churros, bring to boil enough oil for deep frying. Don't wait for minutes. Right after your churros are shaped, fry them right away.
- Now for the dip, add the cream in a pan or pot. Bring to boil.
8.Once you can see bubbles forming at the surface of the cream, turn off the heat and add the chocolates.
9.Mix the chocolates into the cream. Keep mixing until you don't see any lumps. You may stock mixing if you already attain the consistency you're trying to achieve.
The Finish Product
And tada!!! Just like that, your daughter/son, niece/nephew, husband, or even your parents will now call you the best baker for baking the best Churros! ❤️
Here are the actual Churros I made from the recipe I just shared with you guys! They are mouth-watering, aren't they? 😋
That's it for Patsitivity's first-ever recipe shared here in Hive. Come back for the next easy recipe you can do at home! I have a long list of recipes to share with you!
Happy cooking and baking, fellas!❤️
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