00:00All right, grab a glass of water, and then pour that bad boy into your favorite pot.
00:06Go ahead and toss the sugar in two.
00:08The ingredients for making churros are super simple.
00:12Stuff you probably already have in your kitchen.
00:15Okay, take another half teaspoon of salt.
00:17Add it to the pot, and stir everything well so that the sugar and salt dissolve completely in the water.
00:26Now just add some butter.
00:28Chop it into small cubes if you want, but no big deal if you don't.
00:33And we can fire up the pan on medium heat.
00:37Just hang tight for the butter to melt. It's pretty speedy. It takes about a minute.
00:42Then give it a good stir to mix things up.
00:46When the butter and water are on the verge of boiling, it's time to add the flour.
00:51Grab a cup of flour, and dump it straight into the pan.
00:55Then toss in two extra tablespoons for good measure.
00:59Take your wooden spoon and get stirring.
01:02Whip that mixture like you mean it, fast and furious, to avoid any lumpy surprises.
01:09At first, the dough's going to be sticky, like a reality TV drama, but keep at it.
01:15Mix until it magically pulls away from the pan, and forms a smooth ball.
01:20That's your three to five minute arm workout.
01:23It'll feel a lot like Play-Doh, just less colorful.
01:28Transfer the dough to a clean bowl and let it chill for five minutes.
01:33Spread the dough around the bowl, to help it cool faster, and work smarter, not harder.
01:39Cooling the dough before adding eggs prevents them from curdling, and ensures they incorporate smoothly.
01:46While the dough takes a little nap, let's crack on with the eggs.
01:50Break one egg into a bowl.
01:52Give it a good whisk, like you're mad at it.
01:57Later, we'll slowly introduce it to the dough, bit by bit, like a cautious first date.
02:03So things don't get all soggy and weird.
02:08For the second egg, there's no need to tiptoe around.
02:11Just crack it straight into the dough, and get mixing immediately.
02:16Honestly, I'm pretty lazy, so I let the mixer do all the hard work with those fancy dough hooks.
02:21But if you're feeling heroic, grab a spatula or a wooden spoon, and go old school.
02:27At first, your mix might look like it's having an identity crisis.
02:30Part liquid, part solid.
02:32Just keep mixing, and they'll eventually play nice and turn into a smooth, happy mixture.
02:38Give each egg its moment to shine.
02:41Blend it in fully before the next one joins the party.
02:46It's getting there, but the dough's still a bit too chunky.
02:49Time to call in the egg again, only this time, not a whole one.
02:52Just a bit of the beaten egg.
02:56I'll throw in about half for now, and then we can always add more if we need to.
03:04Oh, the dough's turning lumpy again, but no worries, we can handle this.
03:07Just keep mixing.
03:11It's definitely better, but still a bit too thick.
03:15So I toss in the rest of that first egg and keep going.
03:20The final dough should be smooth, shiny, and thick enough to hold its shape, ready to strut its stuff.
03:26Just a little more, and we've got it!
03:31That's better!
03:32Honestly, I could have added more egg for a smoother mix, but I'm feeling greedy today.
03:38All that's left is to slap some cling film on it, and toss it in the fridge for a little
03:43chill time.
03:45Meanwhile, let's whip up a yummy chocolate sauce for our churros.
03:48Just mix a little less than a teaspoon of cornstarch with two tablespoons of water.
03:55Grab that chopstick or whatever and give it a whirl.
03:58Make sure it's all nice and blended.
04:00No lumps, just groove.
04:03Set it aside for now.
04:05Okay, let's get our chop on with the chocolate.
04:09No need to go overboard.
04:10Just a smidge under two ounces or 50 grams will do the trick.
04:14I'm all about that 70% cacao dark chocolate life, but grab whatever chocolate you've got lying around.
04:23All right, take that chopped chocolate and pop it into a saucepan, and aim for one with a thick bottom
04:28if you can.
04:30Next up, sprinkle in some sugar.
04:33I know, mixing sugar with chocolate might raise some eyebrows, but trust me on this, it's going to be scrumptious.
04:40We're almost at the finish line.
04:42Just pour half a cup of milk into the mix, and we're ready to crank up the heat.
04:49Fire up that stove to low, and let's get that pot on there.
04:54Give the chocolate some time to melt down.
04:58Feel free to give it a gentle stir now and then.
05:02We're aiming for a smooth, thick chocolate mixture that's evenly blended and utterly tempting.
05:08Now's the perfect time to add that starch.
05:11But here's a little tip.
05:12Mix it well before you fold it into the chocolate.
05:17Go ahead and pour it in, and the starch will work its magic, thickening everything up and giving your mixture
05:22that extra creaminess and density we love.
05:26Let it cook for just a minute or two until it thickens into a lovely, creamy texture.
05:34All righty.
05:34Let's pour that yummy sauce onto a lovely plate.
05:37Truth be told, I could happily gobble up this sauce even without the churros.
05:41But we can't forget about the main event.
05:45Now, the only thing left is to fry our churros.
05:49Pour about half a liter of vegetable oil into a frying pan.
05:53Turn the heat to just below medium, and let the oil warm up for three to four minutes.
05:59Okay, go ahead and pull that dough out of the fridge.
06:03Now, it's not a must to chill the dough, but just between us, letting it sit overnight really steps up
06:08the churro game.
06:11Transfer the dough into a piping bag.
06:14If you don't have a proper piping bag, no need to panic.
06:17Just grab a regular plastic bag, snip off one of the corners, and you've got yourself a makeshift pastry tool.
06:25It might not look professional, but it'll get the job done.
06:31Gently squeeze the dough out onto baking paper for perfect-looking churros.
06:35But if you're in a hurry, press them straight into the pan.
06:38They might not be as pretty, but they'll be just as tasty.
06:42I highly recommend using a French star tip.
06:45It's a small touch that makes a big difference.
06:49Alright, dip a wooden stick in oil.
06:51Steady bubbles mean it's ready.
06:55Now, here comes the best bit.
06:57Snag that paper holding the churros, and ease them into that sizzling oil.
07:02Watch your fingers, though.
07:04Trust me.
07:04Getting burned is no joke, and yeah, I learned that the hard way.
07:09Press the paper into the oil, and in a few seconds, the churros will float up like they're on vacation.
07:17Oops, I'm not very good with chopsticks.
07:19And the tongs just can't grab the paper tightly enough to pull it out.
07:25Fry until golden and crispy.
07:27Usually takes about two minutes per side, but keep an eye on it.
07:30It's all about that perfect color, not the timer.
07:36After a couple of minutes, our churros are ready.
07:39Carefully remove them, and let the oil drain.
07:42Now toss them into your favorite bowl, like you're serving royalty.
07:45And dig in right away.
07:47Gotta eat them, while they're hot.
07:50Mmm.
07:51The warm, crispy churros dipped in that rich, creamy chocolate sauce.
07:55Absolutely irresistible.
07:57You gotta try it.
07:58I'm gonna try it.
07:59I'm gonna try it.
08:00I'm gonna try it.
08:00I'm gonna try it.
08:01I'm gonna try it.
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