Churros and hot chocolate
Churros
Put the butter, flour, orange zest, NoMU Sweet Rub, sugar and 170 ml water in a heavy based saucepan. Stir over low heat until butter softens. Stir continually until you have a ball of dough and all the flour comes away from the sides of the saucepan. Transfer the mixture to a food processor and allow to cool. Once cool enough, add the eggs with the motor running. Spoon the mixture into a piping bag with a small star nozzle. Heat up the oil. When the oil is ready, pipe the mixture into it. Turn the churros until puffed and golden, and then remove using a slotted spoon. Drain on absorbent paper, and sprinkle with some NoMU Sweet Rub.
TIP 1: When piping dough into oil, you can pipe straight churros, round churros, or have fun and create your own shapes.
TIP 2: Don’t let them brown too much - churros should be a light golden colour.
TIP 3: If your oil is too hot, or your nozzle too big, your churros may be brown on the outside but still raw on the inside.
Spanish hot chocolate
Heat up 300 ml milk to just before boiling point. Add to chocolate, stirring constantly
until all the chocolate is incorporated. Combine the cornflour with 50 ml cold milk and
stir into the already warm hot chocolate mix to thicken it.
Serve with churros.
Wine suggestions
PX Barbadillo La Cilla is a Spanish sweet wine from Barbadillo Sanlucar. PX is a raisin-like grape full of sugar sweetness. The wine has notes of coffee and cocoa beans with flavours of dried fruits - a perfect partner for chocolate and churros! Or try Domaine de la Rectorie banyuls parcé freres, a sweet red wine from the south of France. It’s a real dessert wine with vanilla notes that are perfect for chocolate
Ingredients
- churros
- 165 g sugar
- 45 g butter
- 225 g flour
- Zest of half an orange
- 2 tsp NoMU Sweet Rub
- 3 eggs
- Oil for deep frying
- spanish hot chocolate
- 100 g New NoMU 60% Hot Chocolate Chunks
- 350 ml milk
- 1 tsp cornflour
