Churros with Dipping Chocolate

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Average: 5 (1 vote)
(1 vote)
Churros with Dipping Chocolate
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Health Score:
5,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
66
calories
Calories

Healthy, because

Even smarter

Nutritional values

This classic Spanish dessert is easier to make than you might think.

This dessert is high in sugar and fat, so make sure to practice portion control when eating them.

1 <none> contains
(Percentage of daily recommendation)
Calorie66 kcal(3 %)
Protein1.5 g(2 %)
Fat4.9 g(4 %)
Carbohydrates5.24 g(3 %)
Sugar added2.01 g(8 %)
Roughage0.06 g(0 %)
Vitamin A37.29 mg(4,661 %)
Vitamin D0.25 μg(1 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.15 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate4.19 μg(1 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.12 μg(0 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C0.13 mg(0 %)
Potassium10.29 mg(0 %)
Calcium7.01 mg(1 %)
Magnesium1.15 mg(0 %)
Iron0.3 mg(2 %)
Iodine6.16 μg(3 %)
Zinc0.04 mg(1 %)
Saturated fatty acids3.03 g
Cholesterol21.11 mg

Ingredients

for
25
Ingredients
3 ½ ounces Dark couverture chocolate (chopped)
cup cream
1 teaspoon grated Orange zest
For the dough
¼ cup milk
cup butter
½ cup flour
2 eggs
Fat (for frying)
4 tablespoons granulated sugar
1 teaspoon cinnamon
How healthy are the main ingredients?
sugareggcinnamon

Preparation steps

1.
melt the couverture in a bain marie. Bring the cream to the boil and stir into the chocolate. Leave to cool a little and then stir in the orange zest.
2.
To make the dough bring the milk, butter and a pinch salt to the boil along with 60 ml water. Add the flour and stir in well using a wooden spoon. Heat for approx. 3 minutes, stirring continuously until the dough comes away from the bottom of the pot in one big lump.
3.
Put the dough in a bowl and, using the dough hooks on an electric hand whisk, knead in the eggs one at a time until smooth. Leave to cool slightly and then fill into a piping bag with a medium sized star nozzle.
4.
Heat the oil in a high pot (or a deep fat fryer) to 170°C (340°F). You can tell when it is hot enough when bubbles form on a wooden spoon held in the oil.
5.
Pipe the pastry in 5 cm long portions (cut using scissors dipped in the oil) and fry for 3-4 minutes until golden brown. Remove from the oil using a draining spoon and dry on kitchen paper. Mix together the sugar and the cinnamon and sprinkle over the churros. Serve immediately with the chocolate dip.