Churro Inspired Fried Pastry and Thick Hot Chocolate

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November 23, 2012 by Mat The Cheap Cook

So as you may have noticed its starting to get colder and colder outside. Yes, that’s right let the realization of winter arriving sink in. But there’s one thing that is always the best at fighting the winter cold, a nice cup of hot chocolate! The dessert is inspired by the Spanish tradition of dipping fresh churro into a cup of thick hot chocolate.This recipe will prepare for winter cold and makes a thick cup of hot chocolate and a nice bite sized pastry!

No better way to fight the cold like dipping these pastry into a cup of thick hot chocolate!

Since it’s cold out tonight lets get to it, here’s what you need!
Fried Pastry Puffs:
  • 3/4 cup flour
  • 1 egg lightly beaten
  • 3 tbs unsalted butter
  • 1 tbs Cream Sherry, Porto will work if you don’t have Sherry
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2 tbs confectioners’ sugar
  • 1/2 tsp ground cinnamon
  • pinch of ground ginger
Hot Chocolate
  • 2 1/2 cups milk
  • 100g chocolate 70%
  • 1/4 cup sugar
  • 3 1/2 tbs cornstarch

Get your ingredients measured and ready before starting.

Now that all your ingredients are ready, we’re going to start by making the fried pastry. Place the flour into a bowl and make a small well in the center. Add the cream sherry, butter, vanilla extract, salt and 1 tbs of the beaten egg.

Pour the ingredients into the flour well and mix until a dough forms.

Mix well until a dough forms. Now, knead the dough in the bowl until it is smooth and shape it into a ball. Wrap in plastic and set aside for 15 minutes.

Knead the dough until it is nice and smooth, then shape into a ball and let sit in plastic for 15 minutes.

Now that the dough has sat aside for a while, on a lightly floured counter thinly roll out half the dough ball. Using a cookie cutter cut out circles and re-roll the trimmings and continue with the rest of the dough.

On a lightly floured counter, roll out the dough and cut out circles.

Next heat up the olive oil in a pan. Place 5-6 dough circles into the pan and let them fry for 45 seconds. Using a slotted spoon, turn them over and the circles have puffed up on both side and are golden brown.

Fry up the dough circles for 45 seconds, flipping them so that both sides can become puffy.

Remove the puffed dough from the pan and place them on a paper lined plate to drain any remaining oil. While hot, mix the confectioners’ sugar, cinnamon and ginger in a small bowl. While still warm, sprinkle the dough puffs with the mixture and set aside.

Drain the fried pastry puffs by placing them on a paper ined plate. While warm sprinkle them with the cinnamon-sugar mixture.

Next we’re going to start working on hot chocolate. In a pot over medium-high heat, stir in the chocolate into the milk. Be sure to keep stirring and add in the sugar.

Melt the chocolate in the milk over medium-high heat, while stirring and in the sugar.

Put the cornstarch nto a small bowl and make a well in the center. Add 2 tbs of the milk-chocolate into the bowl with cornstarch and mix. Once it starts to become pasty, add another 2 tbs of hot milk-chocolate and continue mixing.

Mix the hot milk-chocolate liquid with the cornstarch until a thick paste forms, then add to the pot.

Pour the cornstarch paste into the pot and stir it all together. Bring the mixture to a boil and keep stirring until the chocolate thickens. Remove from heat and pour into coffe cups.

Allow the mix to boil and form into a thick hot chocolate.

Place a few pastry puffs onto a place and serve alongside the cup of hot chocolate. Enjoy dipping the tasty fried pastry into the chocolate, you’ll be warmed up in no time!

Pour the hot chocolate into coffee cups and serve along side the fried pastry puffs. Enjoy dipping the pastry into the thick hot chocolate!

Let me know how your hot chocolate turned out!

Category: Dessert

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