Churros y chocolate

Churros y chocolate
Prepare ingredients.
Put 150 milliliters of water into a cooking pot.
Add 55 grams of butter.
Grate 1 lemon peel and add to the cooking pot.
Add 1 vanilla bean.
Add 1 tablespoon of sugar.
Add 1/4-1/3 teaspoon of salt.
Melt the butter.
Turn off the heat and remove the vanilla bean.
Add 120 grams of flour.
Mix in gently ...
... until a pliable dough is formed.
Cool slightly.
Put 2-3 eggs into a small bowl.
Beat the eggs well and frothy.
Pour beaten egg over the flour mixture step by step ...
... and knead simultaneously ...
... until everything is mixed well.
Heat the cooking oil in a wok (for deep-frying).
Prepare the piping syringe (as shown in the picture).
Fill the piping syringe with the dough.
Put the dough into the hot oil.
Fry until golden brown.
Remove from the heat ...
Transfer to a double layer of kitchen paper to drain.
Put 1 tablespoon of icing sugar into the small bowl.
Add 1/2-1 teaspoon of cinnamon powder.
Mix the ingredients until everything is mixed well.
Dust the top with the icing sugar and cinnamon mixture.
To the hot chocolate sauce: put 150 grams of bitter chocolate into a pot.
Add 1-2 tablespoons of sugar.
Add 100 milliliters of whipped cream.
Heat the mixture until the chocolate is melted.
Transfer to a small bowl.


A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry based snack. Churros are typically fried until they become crunchy, and may be sprinkled with sugar. Served with thick hot chocolate.


100 grams flour (100-120 grams)
2 eggs (2-3)
55 grams butter
150 milliliters water
1 vanilla bean
150 grams bitter chocolate
100 milliliters whipped cream
1 lemon
3 tablespoons sugar (3-5 tablespoons)
1 tablespoon icing sugar
1⁄2 teaspoon cinnamon powder (1/2-1 teaspoon)
1⁄4 teaspoon salt (1/4-1/3 teaspoon)
  cooking oil (for deep-frying)