Churros have a crispy crust and a soft, pleasant middle, they are thin and different in shape and taste salty. In the South of Spain it is possible to find counterparts of this delicacy – "Porras", which are much larger and similar to our eclairs also have a different shape, but unlike the churros have a different filling.
Preparing Churros and Porras choux pastry on a very simple recipe, and it's been invented by the shepherds of Catalonia. They fried biscuits Churros in a frying pan and the fire, now cooking this dish better.
You will need:
- 1.5 cups of flour
- 3 cups water
- A pinch of salt
- Water from salt, and once it is boiling, make the minimum fire, then, stirring constantly, add the flour, leaving no lumps.
- When the dough has cooled, it is possible to pour in a pastry bag to get the same "Spanish form", you need to use the nozzle asterisk, besides making Churros traditional, this nozzle helps to cope with bubbles that will explode during cooking.
- In a deep frying pan to heat vegetable oil, heat should be well, it is now possible to squeeze out thin sticks of dough and fry them for about two minutes. For even blush it is desirable that the butter is completely covered Churros.
- The finished dessert can be stacked on paper towels, leaving excess oil.
That's all the recipe really was easier, ready-made delicacy can be eaten with anything, for example, dipped in melted chocolate or just sugar, drink coffee.
You will need:
- Flour 300 g
- 1 tsp. salt
- Water 350 ml
- When salted water boils, you should do so, as in the first recipe, but this time the dough in a pastry syringe, you need to pour hot.
- On hot oil is squeezed Porras strips, fried until it will turn brown and are laid on paper.
Porras can be filled with toppings to suit every taste, and can be used as Churros.