Churros and Hot Chocolate

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This recipe is pretty much like the one I grew up making at home. I wonder why it's classified under "Mexican" food, though.

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I was amazed by how these two recipes worked out so perfectly. Being a pastry chef, I added my own twist. For the churro recipe, I added 1Tbsp. sugar, an extra 1/4 tsp. salt and 1 tsp. vanlla extract to the mix. The churros were moist inside, crispy outside and very flavorful. The trick to having the best texture is to fry them between 350F- 375F and use large eggs. I used a star tip #26, these bad boys puff up quite a bit. Do not crowd the pot too much.
As for the hot chocolate recipe, this was a cross between a hot chocolate drink and chocolate pudding. It was decadent, rich, just absolutely scrumptious. To add my own twist to the recipe, I added a cinnamon stick, peel of half an orange, pinch of saffron, and a pinch of chili pepper flakes. Let the milk infuse with the spices and strain before adding the chocolate.
I made this for a spanish tapas potluck and everyone loved them and definitely had enough to go around.

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its not too sweet. its just right. the hot coco gives the right amout of more sweetness it needs!

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The churros dough in this recipe does not come out light and fluffy and airy like it should. Not sure if it was a mis-translation of proportions. I had much better luck skipping the eggs all together and using only a tablespoon of butter and a table spoon of olive oil.

Keep it simple with this recipe.

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I would like to see the churros a little sweeter and the chocolate a little thicker.

I added more butter to the churros on my second try and they were great. I also added a little more cornstarch to the chocolate and everyone liked the thicker chocolate better.

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Well, I live in South Florida so there's a lot of churros sold around here.

The recipe gave me some good ones, but not the same. The flavor was different, but still delicious.

I didn't care too much about the chocolate part, so I didn't make it. Also, I didn't have the pastry bag, so I used a zip lock and got croquette-shaped churros.

The only problem I had was that I fried them for up to five minutes, and the inside still didn't seem cooked enough. Still, they were delicious. Definitely recommended.

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I served the hot chocolate and made a "bar" of goodies with it. I used some fresh whipped cream, baileys, cinnamon sticks....AWESOME!! Had to give the recipe to 3 people. YUMMM

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I only did the hot chocolate part and usually don't care for hot chocolate because they're too milky, but with a bit more dark chocolate it makes a dark chocolate lover's delight!

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I thought the dough needed a little more flavor. I used unsalted butter. Perhaps that was the reason. Next time, I'm going to use unsalted butter as I did, add 1/2 teaspoon salt instead of 1/4 teaspoon, and add a little sugar to the dough (1 tablespoon or so. I think that will bring the dough to a flavor closer to what I'm used to. I didn't have a star tip and a pastry bag, so I just put the dough into a zippy bag, pushed out all the air I could, folded the zippy side down and cut a hole in a bottom corner. The dough came out in a ribbon instead of a fancy shape but was still soft/crispy after frying. I also put a little more cinnamon in the sugar because I really like the flavor of cinnamon.

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Recipe it great for adult for children. It's a bit messy to make and you need a pastry bag and a large star tip to make this recipe correctly but worth it for this sweet treat.