LUCQUES CHURROS Y CHOCOLATE
(CHURROS WITH HOT CHOCOLATE FOR DIPPING)
1 cup plus 1 tablespoon whole milk
1 cup plus 1 tablespoon water
2 teaspoons kosher salt
1/2 cup plus 1 1/2 teaspoons granulated sugar, divided use
8 ounces (2 sticks) unsalted butter
1 cup plus 2 tablespoons all-purpose flour, sifted
3 extra-large eggs
1 extra-large egg yolk
2 to 3 quarts vegetable oil, for frying
3/4 teaspoon ground cinnamon
Hot Chocolate (recipe follows)
The batter for the churros can be made up to 8 hours in advance but must be made at least 2 hours ahead. You will need a pastry bag fitted with a number-4 star tip to pipe the churros into the hot oil.
Bring the milk, water, salt, 1 1/2 teaspoons sugar and the butter to a boil in a medium saucepan over medium heat. Remove the pan from the heat, and add all the flour at once. Stir together with a wooden spoon, and return the pan to the stove over low heat. Work the batter back and forth, stirring with a wooden spoon, to dry the batter. When the dough begins to roll away from the sides of the pan, cook another 5 minutes.
Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer running at low speed, drop the eggs and egg yolk in one by one, waiting for each to be incorporated before adding the next. Let the batter rest at least 2 hours (up to 8 hours) in the refrigerator before using.
WHEN READY TO COOK:
Heat the oil to 350 degrees F on a deep-frying thermometer, over medium heat, in a heavy wide-bottomed pan.
Combine the cinnamon and remaining 1/2 cup sugar in a bowl; set aside.
Place the dough in a pastry bag fitted with a number-4 star tip. (You may have to do this in batches.) Squeeze 4-inch lengths of dough into the oil. Don't overcrowd the pan; the churros shouldn't be touching. Fry the churros 2 to 3 minutes, turning them gently with tongs once or twice to brown all sides. Test one to make sure the center is done. It should be cooked all the way through and have a crisp exterior and soft center.
Drain the churros on paper towels and pat to remove any excess oil. While they're still hot, roll each churro in the cinnamon sugar, and serve right away with cups of the Hot Chocolate for dipping.
HOT CHOCOLATE
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup hot water
2 tablespoons unsweetened cocoa powder
1 cup whole milk
1 cup heavy (whipping) cream
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
Place the chopped chocolate in a double boiler and melt over medium heat. Whisk in hot water to incorporate.
Sift the cocoa powder into a large mixing bowl. Whisk in about 2 tablespoons milk to form a paste. Whisk in the rest of the milk, the cream, vanilla and salt. Whisk the milk-and-cocoa mixture into the melted chocolate, and transfer to a medium saucepan. Bring to a boil over low heat, whisking continuously.
Source: Sunday Suppers at Lucques by Suzanne Goin with Teri Gelber
(CHURROS WITH HOT CHOCOLATE FOR DIPPING)
1 cup plus 1 tablespoon whole milk
1 cup plus 1 tablespoon water
2 teaspoons kosher salt
1/2 cup plus 1 1/2 teaspoons granulated sugar, divided use
8 ounces (2 sticks) unsalted butter
1 cup plus 2 tablespoons all-purpose flour, sifted
3 extra-large eggs
1 extra-large egg yolk
2 to 3 quarts vegetable oil, for frying
3/4 teaspoon ground cinnamon
Hot Chocolate (recipe follows)
The batter for the churros can be made up to 8 hours in advance but must be made at least 2 hours ahead. You will need a pastry bag fitted with a number-4 star tip to pipe the churros into the hot oil.
Bring the milk, water, salt, 1 1/2 teaspoons sugar and the butter to a boil in a medium saucepan over medium heat. Remove the pan from the heat, and add all the flour at once. Stir together with a wooden spoon, and return the pan to the stove over low heat. Work the batter back and forth, stirring with a wooden spoon, to dry the batter. When the dough begins to roll away from the sides of the pan, cook another 5 minutes.
Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer running at low speed, drop the eggs and egg yolk in one by one, waiting for each to be incorporated before adding the next. Let the batter rest at least 2 hours (up to 8 hours) in the refrigerator before using.
WHEN READY TO COOK:
Heat the oil to 350 degrees F on a deep-frying thermometer, over medium heat, in a heavy wide-bottomed pan.
Combine the cinnamon and remaining 1/2 cup sugar in a bowl; set aside.
Place the dough in a pastry bag fitted with a number-4 star tip. (You may have to do this in batches.) Squeeze 4-inch lengths of dough into the oil. Don't overcrowd the pan; the churros shouldn't be touching. Fry the churros 2 to 3 minutes, turning them gently with tongs once or twice to brown all sides. Test one to make sure the center is done. It should be cooked all the way through and have a crisp exterior and soft center.
Drain the churros on paper towels and pat to remove any excess oil. While they're still hot, roll each churro in the cinnamon sugar, and serve right away with cups of the Hot Chocolate for dipping.
HOT CHOCOLATE
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup hot water
2 tablespoons unsweetened cocoa powder
1 cup whole milk
1 cup heavy (whipping) cream
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
Place the chopped chocolate in a double boiler and melt over medium heat. Whisk in hot water to incorporate.
Sift the cocoa powder into a large mixing bowl. Whisk in about 2 tablespoons milk to form a paste. Whisk in the rest of the milk, the cream, vanilla and salt. Whisk the milk-and-cocoa mixture into the melted chocolate, and transfer to a medium saucepan. Bring to a boil over low heat, whisking continuously.
Source: Sunday Suppers at Lucques by Suzanne Goin with Teri Gelber
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!