Chef Marco Juan Pablo Lozano at La Parrilla
‘Although churros originate from Spain, this is a very typical Latin American dessert. I learned this recipe from a bakery in Argentina. It’s our signature dessert at La Parrilla: we respect the roots of this dish
but add a modern twist, serving it with a variety of sauces, and presented to create a foggy, Amazonian effect.’
1 cup flour
1 cup water
2 tbsp sugar
2 tbsp corn oil
1 teasp baking powder
1 cup sugar (for coating the churros before serving)
1 cup dark chocolate
1 cup whipping cream
1 Place the corn oil, sugar and water in a saucepan and bring to the boil.
2 In a bowl, mix the flour and baking powder.
3 While still hot, add the liquid mixture to the flour and mix into a firm dough.
4 Place the dough in a piping bag and pipe the churros into long, thin shapes.
5 Twist them into rings and place in a pan of hot oil or a deep fat fryer. Deep fry until golden brown.
6 Remove the churros from the pan once cooked and coat with the sugar while still warm.
7 To make the warm chocolate sauce, place the chocolate in an aluminium bowl, heat the cream in a pan and add the chocolate, stirring slowly until the chocolate has melted and the ingredients are thoroughly
mixed. Allow the mixture to cool a little, then serve.