"churros" news and stories

Caramel is my chocolate. Actually, I believe there is only one thing better than caramel really, and that is dulce de leche. Top it off with crispy, deep fried churros coated in cinnamon sugar and we have reached a whole new level of dessert heaven.

Ellie at Kitchen Wench recently received a jar of dulce de leche from a fellow blogger, and proceeded to whip up a batch of churros for dipping based on a recipe by Jane Milton in her cookbook 'Mexican'. Though churros are traditionally piped from a pastry bag using a star tip, (which forms the ridges along the churro surface) she didn't have one large enough so opted to pipe without a tip instead.

Since Ellie used a jar of pre-made dulce de leche, I'll leave you with my recipe for making it yourself, which you can find after the jump.

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These are "churros" as photographed by FrancesBean and posted on flickr (where the entire set has some great food porn). I used to eat churros all the time when I was little. I think the first time I ever had one, it was at some carnival or fair, and the churro was in that familiar shape - long, narrow, ridged pipe. They were delciiously crisp on the outside, coated in cinnamon sugar, and chewy on the inside. I've even had churros that were the same, thng only from the grocer's freezer. We just popped them into the microwave oven, and after a minute, they came out piping hot.

I am not sure where they are from, because they certainly don't look like the churros I'm used to. But I wouldn't complain, as long as they taste good - fried dough drizzled with chocolate sauce and dusted with powdered sugar works for me.

Sometimes, holidays just beg to be celebrated with fried foods. Yesterday, to celebrate Cinco de Mayo, Jessica made churros and posted about them on her blog, Su Good Eats. Jessica tells us that churros got their start as a French dish, not a Mexican one, since they are based on choux pastry, which is typically used to make eclairs and cream puffs. In this case, of course, it is deep fried and rolled in a cinnamon-sugar mixture to make a crispy and delicious snack that you'll want to eat as soon as it's cool enough to pop into your mouth. Coincidentally, the recipe came from the same cookbook that was our cookbook of the day yesterday, Rick Bayless's Mexico One Day At A Time!

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