I’ve tasted a fair number of churros that were crunchy on the outside but fairly hollow and oily on the inside. It just leaves a bad taste in your mouth, doesn’t it? Churros should be crunchy on the outside and a bit chewy on the inside. In the very rare occasions that I do get to eat churros, I like the giant ones filled with Bavarian cream. The traditional churros are normally dipped in hot chocolate though, and today I’ll be sharing two different churros recipes of this kind. I enjoy doing face-offs, and I fervently hope they are useful in helping you decide which recipe to make among the smorgasbord found online.
Since churros are typically eaten for breakfast in Espana, I had planned to wake up early in time to cook these for breakfast. Both times I failed miserably. (And I call myself a morning person… Ha!) For the first recipe I didn’t wake up early enough to catch my siblings before they went off to school at 7. I couldn’t wake up at 5 because sleep is such a wonderful thing. The second time, I was a bit more successful because I fell asleep really early the night before. Take note that churros are best served and eaten freshly cooked and a bit hot, so pick your cooking time wisely. Well, on to the recipe then!
