My “parents in law” went to Madrid a couple of weeks ago. I was slightly jealous, as I haven’t seen enough of that city yet and to make up for that, they brought me some chocolate from one of the most famous chocolaterías of Madrid: San Ginés. I really wanted to try this chocolate, but for that, of course, you need churros (I wrote about them here). I have had quite some churros before, but this time the boyfriend and I wanted to make them ourselves…
Let me explain you how we did it.
Ingredients for making churros:
- 250 ml of water
- 225 grams of flour
- A pinch of salt
- 1 litre of sunflower oil
1. It is recommended to do this first step the night before you want to have the churros. You start with boiling the 250 ml of water, with the salt, in a cooking pot. Once the water is boiling, bit by bit, you add the flour and you keep on stirring the entire time. On our first try we added all the flour at once and this resulted in a big chunk of sticky flour (oops). Our second try was better, but it is really difficult to make it all smooth. In the beginning we used a whisk, but we ended up using an electric hand mixer. After this, you put the mix in a plastic bag, so you can use this as a piping bag. Now we put it in the fridge for a whole night.
2. The next morning we wanted to use the bag for making the churros, but basically the bag broke (oops again), so we took the mix from the bag and we made the churros with our hands. This is quite a sticky business, and therefore we got a plate with a bit of the sunflower oil to reduce the stickiness.
3. Now it is time to start heating the rest of the 1 litre of sunflower oil in a big pan. Once the oil is hot, you start adding the churros and you move them around a bit to make sure that all sides are equally fried. Some parts of the churros exploded a bit, which caused a funny form, as you will see. When they are done, you put them on a plate with some paper, so this paper can collect the oil. Later you can serve them without the paper.
4. The last thing you have to do is prepare the chocolate. For the whole package of San Ginés chocolate you have to boil one litre of milk. But of course you don’t have to use all the chocolate at once. For this amount of churros one third is enough. Once the milk is boiling you add the chocolate and start stirring and stirring and stirring. It is quite difficult to make it all smooth, because Spanish hot chocolate is quite thick (at least compared to the Dutch one). I think we didn’t do a bad job, but it could have been a bit smoother.
5. Now you serve the chocolate in mugs, sprinke some sugar over the churros and you can start dipping and eating!
I must admit that the churros and especially the chocolate were really yummy. I could have eaten a lot more than that. However, I should also say that I am not sure if it is worth it making your own churros. Of course it is fun to make your own food, but it is really quite some work and it causes quite a mess in the kitchen. Next time we will probably just go to the churrería around the corner.