Coming to Australia via California, one of the first things I recognized while out shopping and exploring was how popular churros are here. I would have NEVER guessed in a million years anyone cared about one of my personal childhood favorites. You can find churros in the frozen section of local super markets, there are even some popular chain shops as well, and they’re a common dessert at chain pizza places. They are quite expensive, so I wanted to share with you guys a recipe that is extremely approachable. Thus, the Authentic Churros with a Dark Chocolate Honey Ganache are born.
Growing up in California, besides getting a giant churro from the Costco food court, the only place you could find churros for sell was in a grocery store parking lot behind someone’s van. I’m not even kidding, and they were always extremely fresh. You’d either get a large one wrapped in a napkin, or a bag of smaller ones for about $1.00. Sometimes they were plane, other times they had custard or jam filling.
Churros are understandably popular in my home state due to Mexican culture being predominant, but I was curious about the influence here in Australia. Churros are a dessert, donut if you will, introduced to other parts of the world fro Spain. The Spanish brought them to Mexico city, and to this day in metropolitan areas they are quite popular. The Spanish influence came to Australia due to Australia being on of the only nations post World War II who opened their doors to immigrants. The Spanish migrated here for a new life, and brought along with them many tasty treats and influences.
A lot of people add eggs, or even make a choux pastry for churros, which is totally wrong, although I’m sure is just as tasty. Traditionally, churros contain no eggs, just flour, baking powder, hot water and a little salt. It has been a fantastic learning experience for me as an expat and as a chef to learn about a dessert I am all too familiar with, but wasn’t about it’s international influence until coming to Australia.
- 2 Cups All Purpose Flour
- 2 Cups Hot Water
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 2 liters neutral oil, for frying
- 1 cup Raw Sugar
- 1 TBSP Cinnamon
- 100g (one bar) of 65%-70% Dark Chocolate
- 1 tbsp Honey
- 1 tsp Cinnamon
- 1 Cup Heavy Cream OR
- 3/4 cup Double Cream
- 1/4 cup Milk
- In a large mixing bowl, combine flour, baking powder and salt. Whisk.
- Slowly add in hot water and fold until fluffy batter is formed.
- Load your piping bag with a star tip halfway full of batter.
- Fry in a large pot of hot oil, at 365F or 185C for about two minutes per side until golden brown.
- Add fried churros into your cinnamon and raw sugar mixture while hot.
- Set aside on a paper towel lined sheet tray.
- Using the heel of your knife, chop chocolate bar as fine as possible and place into a small mixing bowl.
- Add honey and cinnamon.
- Heat up heavy cream or double cream until gently simmering. Do not boil!
- Pour in cream on top of other ingredients and let set for 3 minutes.
- Gently whisk when chocolate is melted. Serve immediately with churros!
- Double cream, (found in Australia and the U.K.), contains a much higher percentage of butterfat than heavy cream, which is most commonly used in the United States.