1 cup plus 1 tablespoon wholemilk2 teaspoons kosher salt
cup plus 1
teaspoonsgranulated sugar8 ounces (2 sticks) unsaltedbutter1 cup plus 2 tablespoonsall-purpose ﬂour, sifted3 extra-large eggs1 extra-large egg yolk2 to 3 quarts vegetable oil, forfrying
teaspoon ground cinnamonHot chocolate (recipe follows)
MENU 27/CHURROS Y CHOCOLATE
Churros and chocolate have a long history at Lucques, and an even longerone in Spain, where they dominate the dessert scene in late-night cafés. The hotchocolate is made thick and syrupy sweet, meant for dipping the piping-hotcrullers.In preparation for one Spanish-themed Sunday supper, my former pastry chef Kimberly Sklar experimented with traditional churro recipes from Spanish cook-books. Though the ﬂavors were good, the Spanish versions seemed a little tooheavy and not tender enough for our liking. Then Kim tried a batch of
pâte à choux,
the traditional French dough used to make such pastries as cream puffs andéclairs. It was the perfect solution.Next we set out to conquer the chocolate. Again, in my opinion, the tradi-tional Spanish hot chocolate was better in theory than in reality. Spaniards lovesugar, and their version is just too sweet for my taste. Still thick and rich in the veinof the traditional
ours is super-chocolaty but not as cloyingly sweet.I like to add a generous pinch of salt, to play up the bittersweet notes of thechocolate.This is a festive, interactive dessert that requires some last-minute attentionwhen it’s time to fry the churros. Make the batter and hot chocolate ahead, and just before you serve dessert, invite your friends into the kitchen to help you fry.It’s fun to watch the dough transform into deep golden brown snakes and then toroll them in the glittery cinnamon-sugar.
The batter for the churros can be made up to 8 hours in advance but
bemade at least 2 hours ahead. You will need a pastry bag ﬁtted with a number-4 star tipto pipe the churros into the hot oil.
Bring the milk, 1 cup plus 1 tablespoon water, salt, 1
teaspoons sugar, andthe butter to a boil in a medium saucepan over medium heat. Remove the panfrom the heat, and add all the ﬂour at once. Stir together with a wooden spoon,and return the pan to the stove over low heat. Work the batter back and forth, stir-ring with a wooden spoon, to dry the batter. When the dough begins to roll awayfrom the sides of the pan, cook another 5 minutes.
churros y chocolate