Churros y chocolate from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 321) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on January 05, 2022

    I thought this would be the perfect ending to a Mexican-style holiday meal. Not so much. The batter for the churros is made like a pate-a-choux, but the butter didn't seem to want to incorporate until the eggs were incorporated (don't remember choux paste behaving like that when I have made it in the past). I was concerned that there wasn't enough flour in the recipe. Didn't have a #4 Ateco tip, but did have a #5, and didn't think it would affect the churros that much. Then, I had trouble keeping the temperature of the oil at 350 on the stove. The churros came out a bit dark and misshapen They also weren't fully cooked in the middle, even with temperature and time adjustments when frying. I didn't make the chocolate in this recipe, but used a Spanish Hot Chocolate from Matiz. I didn't like it, as it tasted like hot chocolate pudding, and I don't like pudding. I am not a newbie to pastry and frying, but these were befuddling. Maybe I will try churros again someday?!?

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