CHURROS CON
CHOCOLATE
An original recipe by Chef
Paola Marocchi
Category: Entertaining
Di!culty: Intermediate
INGREDIENTS
Hot Chocolate
600 g half and half
425 g milk
454 g GUANAJA 70%
DARK CHOCOLATE
227 g JIVARA 40%
MILK CHOCOLATE
1,5 g salt
2 g cinnamon
Whipped Cream
1000 g cream
150 g sugar
1 bean NOROHY
Vanilla Bean
Churros
429 g water
pinch salt
115 g butter
323 g AP flour
113 g queso fresco
100 g eggs
AN cinnamon and sugar
mixture
INSTRUCTIONS
Hot Chocolate
:
Hot Chocolate
Bring half and half and
the milk to a boil.
Add remaining
ingredients and bring
to a boil again, being
careful to stir
constantly so the
chocolate doesn't
burn and stick to the
bottom.
Whipped Cream
Whisk all ingredients
until medium peaks.
Churros
Bring water, salt and
butter to a boil.
Add sifted flour at
once o! the stove and
mix to combine.
Put back on the stove,
and continue to mix
and cook until a thin
layer of dough forms
on the bottom of the
pot.
Place dough on mixer
and with paddle start
to slowly mix for a
couple of minutes
until dough cools.
Add queso fresco and
mix to combine.
Add eggs in two parts
and mix to combine.
Place on a pipping
bag.
Keep at room
temperature, fry at
350°F (176°C).
:
350°F (176°C).
When golden brown,
remove from the fryer
with tongs or a slotted
spoon and place on a
tray lined with paper
towel. Allow the
excess oil to drip o!,
then toss in a bowl
with cinnamon and
sugar while still hot.
Serve immediately.
Assembly
Pour the hot
chocolate into a small
dish, and spoon the
whip chream into
another. Serve with
the hot churros and
use for dipping.
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