Churros and Hot Chilli

Prep Time:

0:20
Cook
Time:
0:15

Chocolate
Ingredients:

Serves:
8
190g (1 1/4 cups) plain flour

4 eggs

2 Teaspoons Ground Cinnamon

Pinch of salt

Vegetable oil

2L of milk

310ml (1 1/4

160g butter

100g (1/2 cup) caster sugar

3 100g pks chilli dark chocolate

Method
1.Sift the flour and salt into a bowl. Place the water and butter in a medium saucepan over low heat and cook, stirring,
until the butter melts. Bring to the boil. Add the flour mixture and cook, stirring with a wooden spoon, until the mixture forms a ball and comes away from the side of the pan. Set aside for 5 minutes to cool slightly.
2. Use an electric beater to beat the eggs into the flour mixture, 1 at a time, beating well after each addition until well
combined and the mixture is thick and glossy. Transfer to a piping bag fitted with a 1cm-diameter fluted nozzle.
3.Add enough oil to a large heavy-based saucepan to reach a depth of 7cm. Heat to 190C over medium-high heat
(when the oil is ready, a cube of bread will turn golden brown in 10 seconds).

4.Using a knife to cut the dough, pipe six 10cm lengths into the oil. Cook, turning with tongs halfway through cooking,
for 2 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more
batches, with the remaining dough to make 24 churros.
5.Combine the sugar and cinnamon on a large plate. Roll the warm churros in the cinnamon sugar to coat.
6.To make the hot chilli chocolate, heat the milk in a large saucepan over medium heat until

just boiling. Remove from heat and add the chocolate. Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Divide the hot chilli chocolate among serving glasses
and serve with the churros.

Tips and Tricks

Chilli chocolate is available from the confectionery aisle of some
Woolworths. If it's unavailable, replace the chilli chocolate with dark
chocolate. Add 1 small fresh red chilli, split lengthways, to the milk in
step 6. Remove the chilli before serving. Time plan tip: Prepare to
end of step 5 up to 8 hours ahead. Store in an airtight container lined
with paper towel. Continue from step 6 just before serving.

Techniques

Deep Frying.

Piping Bag

Sifting

History
The origin of churros is unclear. One theory is they were brought to Europe by the Portuguese. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought
along with them new culinary techniques, including modifying the dough for You tiao also known as
Youzagwei in Southern China, for Portugal. However, they modified it by introducing a star design because they did not learn the Chinese skill of "pulling" the dough (the Chinese Emperor made it a capital
crime to share knowledge with foreigners). As a result, churros are not "pulled" but rather extruded out
through a star-shaped die.

Another theory is that the churro was made by Spanish shepherds centuries ago, to substitute for fresh
bakery goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds
spend most of their time.

Equipment

Sieve

Wooden spoon

Saucepan

Cups for chocolate sauce

Measuring cups

Cooling rack

Bowls

Paper Towel

Piping bag

Measuring spoons

Risks

Hot Oil

Hot chocolate

Spillages

Hot stove

Sugar overdose

Overcooked food

Questions
1.

How do you test if the oil is hot enough?

2.

Where did it originate?

3.

What is the sugar quantity?

4.

How many serves are in one packet of hot chilli dark chocolate?

5.

How old is this recipe?

Please write answers in workbook.

Evaluation
1.

How do you think you worked as a group?

2.

How did it taste?

3.

Did you finish on time?

4.

Did you think the recipe was easy to read?

References
http://www.taste.com.au/recipes/19614/churros+with+hot+chilli+chocolate?
ref=collections,spanish-recipes
http://en.wikipedia.org/wiki/Churro
By Simon and Tyler