Churros con chocolate
How and where to eat them
After walking over 100k or more along the Camino de Santiago to reach this hallowed destination you will probably feel like you deserve a treat! One option is a traditional Spanish breakfast of Churros and a thick cup of chocolate. The chocolate is so thick you can almost stand your spoon up in it – the idea being to dip the fried sticks in rather than try to drink it. You will often see people eating these early in the morning on their way home after a night out!
One of our favourite places is Cafe Metate, on Rúa de San Paio de Antealtares.
It is a family run former chocolate factory and offers home made chocolate. In the downstairs area you can see all of the old chocolate-making equipment and it is open to the public in the evenings.
If you feel like making some chocolate and churros at home on your return from the Camino de Santiago – here is a recipe to try!
Ingredients – for the churros
- 50g butter, melted
- ½ tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- about 1 litre sunflower oil
- few chunks of bread
For the sauce
- 200g bar dark chocolate, not too bitter, broken into chunks
- 100ml double cream
- 100ml whole milk
- 3 tbsp golden syrup
- ½ tsp vanilla extract, if you have some
- Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
- Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
- Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some sugar as you go. Once you’ve cooked all the churros, toss with any remaining sugar and serve with the chocolate sauce, for dipping.