Churros with chocolate

with this cold (not like in mexico, but cold any way) i really miss the delicious mexican food and desserts and althought you find here delicious desserts too right now i feel like eat CHURROS WITH CHOCOLATE ,YUMY!!!



*****due to copy right issue I had to deleted the other pics(Idon't want to be in troubles with the owner of the pics, but the recipe is almost the same )*******





So here is the recipe if anyone there feel like eat this too:

Churros



125 ml water

125ml whole milk

110 grams butter

pinch salt

large pinch sugar

150 grams flour

3 eggs



Canola oil for frying



Cinnamon sugar for coating



put water, milk, butter, sugar and salt in a medium saucepan. Bring this to a boil. Add the flour all at once and stir with a wooden spoon until it comes together into a smooth ball.

Transfer this to the bowl of an electric mixer (or if you want to do it by hand) and start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.

Transfer to a pastry bag fitted with a star tip (#5).

In a wide pan that has tall sides, pour about 3" deep of canola oil. Heat it to 350F. When it reaches the temperature, pipe the batter into the oil and cut with scissors. Fry them until golden brown. Remove the churros from the oil and roll them in cinnamon sugar. Serve immediately.



Spiced Chocolate Bisque



500 ml heavy cream

200 ml whole milk

100 grams sugar

1 vanilla bean, split

1 star anise

1 stick of cinnamon

Zest of 1 orange

3 slices of fresh ginger

5 grams cocoa powder

3 grams instant coffee powder

6 egg yolks

135 grams dark chocolate, chopped



In a medium saucepan, heat the cream, milk, sugar, vanilla bean, star anise, cinnamon, orange zest and fresh ginger.

• 
  
  
  Bring it to a boil.



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  Turn the heat off and let it steep for about 10 minutes.



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  Return the mixture to a boil and add the cocoa powder and instant coffee powder.



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  Whisk well.
  
  Place the egg yolks in a large bowl and temper the milk mixture into them while whisking. Return this mixture to the sauce pan and cook for a couple of minutes while constantly stirring until lightly thickens.
  
  Place the finely chopped chocolate in a large bowl.



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  Place a fine sieve over the bowl and pour the custard over the chocolate.



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  Mix until all the chocolate is melted and you have a smooth cream.
  
  
  
  Can be served warm, room temperature or cold. Store in the refrigerator for up to 2 days.