Fabulously crunchy & delicious churros made healthy by baking instead of deep-frying! Served with a Rich Hot Chocolate Dipping Sauce!
Tadaaaaaaaaa!! 3 years and counting!!! Hard to believe that I have actually been blogging for 3 whole years, but there you go! It has been a lot of fun so far and I thought it was about time to give Spice In The City a makeover. So spiceinthecity.wordpress.com is now spiceinthecity.co and it comes with a whole new look 😀
Sorry if I have been a little amiss lately, but I’ve been working to get the new site all ready for this blogiversary post. It is not all done and all the kinks may not be sorted out, but I couldn’t wait to share the new look with y’all 😀
Do look around and let me know what you think, won’t you? I have worked hard on the ‘Recipes‘ page, so be sure to take a look!
If you subscribe to Spice In The City through WordPress, you will still continue to receive new posts in your reader. If you subscribe via email, your subscription has been transferred to the new site, so it should all work ok. Do let me know if it doesn’t
To celebrate this double milestone, I wanted to try my hand at something special, something that has been on my bucket list for some time.
Last week, we were at Bakken, the oldest amusement park in the world. It is a quaint, carnival-style park that was opened in 1583 (yep!). It is just north of Copenhagen, next to a beautiful deer park and one of the most gorgeous beaches in Denmark.
Since it was a weekday, the beach was practically deserted and the munchkin had a blast, running into the water, rolling in the sand, basically being a deliriously happy 4-year old
It was a glorious sunny day and among the many treats we enjoyed was a large serving of crisp, golden churros with a dollop of soft-serve vanilla ice cream. It was a hot day and we quickly gobbled them up, before the ice cream melted.
I wanted to recreate the same wonderfully crisp churros at home, but without the hassle of deep-frying. Enter this recipe from the wonderful Gemma Stafford. When baked churros are this good, who needs the fryer?
Gemma uses choux pastry to make these churros and choux pastry intimidates me. There is a reason my attempt at making profiteroles did not make it to the blog 😛
But this recipe worked like a charm. These are plumper than your standard churros because I used a large star nozzle to pipe them out, but you could make them thinner too.
These turned out seriously crispy and delicious and… look at them! Aren’t they pretty perfect! We had them with this gorgeous decadent chocolate dipping sauce, we had them with vanilla ice cream and we have been going in and out of the kitchen, helping ourselves!
Do give these a go, they are seriously addictive and they are much less of a guilty pleasure than the fried ones, don’t you agree? I am bringing over these lovelies to Angie’s Fiesta Friday, with co-hosts Judi @ cookingwithauntjuju and Petra @ Food Eat Love. I am also linking up at Saucy Saturdays hosted by Jennifer, Swayam, Dini and Christine. Hope they all love these 😀
- 1 cup (225 grams) Water
- ½ cup (113 grams) Butter
- ½ teaspoon Vanilla Extract
- 2 tablespoons Brown Sugar (white if you don't have brown)
- ¼ tsp Salt
- 1 cup (143 grams) Plain Flour/ All Purpose Flour
- 3 Eggs, at room temperature
- ¼ cup (113 grams) Sugar
- ¼ tsp Salt
- 1 teaspoon Cinnamon
- 180 grams Bittersweet Chocolate (at least 58% cacao), chopped
- 2 ½ cups (570 ml) Milk
- ½ teaspoon Cornstarch/ Cornflour (to be mixed with a 2 teaspoons of Water)
- ¼ teaspoon Vanilla Extract
- Preheat oven to 200C. Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line with parchment paper; set aside.
- In a medium saucepan, add water, brown sugar, salt and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
- Now, using a wooden spoon you want to stir the dough around you pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute, then take it off the heat and set aside.
- In a jug, combine eggs and vanilla and whisk together.
- Using your wooden spoon add incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
- Continue adding your eggs until combined
- Transfer your dough to a piping bag fitted with a star nozzle.
- Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.
- Leave about 2 inches of space between the churros.
- Drizzle the churros with a few drops of water before putting the tray in the oven.
- Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.
- Combine sugar, cinnamon and salt in a ziplock bag.
- Take the churros straight from the oven and toss them in the bag. Roll churros in sugar mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
- Enjoy your homemade churros with thick hot chocolate dipping sauce.
- In a large heavy saucepan heat the milk until to a simmer.
- Add chocolate to the milk and heat the mixture over medium heat, whisking frequently, until the chocolate is melted.
- Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
- Cook over medium heat, whisking constantly, until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
- Remove chocolate from heat and stir in vanilla.
- Serve in large cups with churros.
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