The famous dessert number 1 from Spain with the interesting name "Churros" will definitely appeal to everyone, of course, except for those who adhere to diets, this is a very high-calorie delicacy, but this does not mean that you cannot try it!
Churros have a crispy crust and a soft, pleasant middle, they are thin and varied in shape, and taste salty. In the south of Spain, you can find brothers of this delicacy - "Porras", which are much larger and similar to our eclairs, also have different shapes, but unlike churros, they have different fillings.
Churros and Porras are prepared from choux pastry according to a very simple recipe that shepherds from Catalonia invented a long time ago. They fried Churros cookies in a frying pan and on a fire, now the conditions for preparing such a dish are more convenient.
Churros
You will need:
- 1.5 cups flour
- 3 glasses of water
- A pinch of salt
Preparation:
- The water must be immediately salted, and as soon as it boils, make the minimum heat, then, stirring constantly, pour the flour, leaving no lumps.
- When the dough cools down, it can be poured into a pastry bag to get the same "Spanish shape", you need to use the star attachment, in addition to giving the Churros a traditional look, this attachment helps to cope with bubbles that will explode during frying.
- In a deep frying pan, you need to heat the vegetable oil, it should be heated well, now you can squeeze out thin sticks of dough and fry them for about two minutes. For an even blush, it is desirable that the oil completely envelopes the Churros.
- The finished dessert can be folded onto paper towels to remove excess oil.
That's all, the recipe really turned out to be as simple as possible, the finished delicacy can be used with anything, for example, dipped in melted chocolate or just in sugar, washed down with coffee.
Porras
You will need:
- Flour 300 g
- 1 tsp salt
- Water 350 ml
Preparation:
- When the salted water boils, everything should be done as in the first recipe, but this time the dough must be poured hot into the pastry syringe.
- Porras strips are squeezed onto hot oil, fried until golden brown and deposited on paper.
Porras can be filled with filling to suit any taste, or it can be used as Churros.
