"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Churros y Chocolate Recipe

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This recipe for Churros y Chocolate, by , is from The Gliha Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Ann Gliha
Added: Friday, November 28, 2008


1 cup all purpose flour, unsifted
4 eggs
1/4 tsp. lemon extract
1/2 cup butter or margarine
1 tsp. sugar
1/4 tsp. salt
1 cup water
cinnamon sugar to garnish and salad oil for frying

4 oz. sweet baking chocoloate
2 oz. unsweetened chocolate
1 cinnamon stick
4 cups milk
1 - 2 TBSP sugar, to taste
1/4 - 1/2 tsp. vanilla extract
4 TBSP heavy cream (optional)
2 egg yolks (optional)

In a pan combined water, sugar and butter. Heat until butter melts. Bring to full rolling boil over high heat. Add flour all at ounce, remove pan from heat, and beat mixture with a spoon until it become a smooth very thick paste that clings together and comes away from the sides of the pan.

Add eggs one at a time, beating well after each addition until the paste is smooth and shiney. Stir in lemon extract, and let cool for 15 minutes. Fill churrera with mixture and drop into 1 - 1/2 inches of oil-heated to about 400. Fry until well browned on all sides. Lift out with slotted spoon and sprinkle with sugar.

Combine chocolate in top of double boiler and melt over boiling water. Meanwhile, heat milk with cinnamon stick until very hot but not scalded or boiling. Pour into chocolate with cinnamon stick and stir well to blend milk and chocolate. Add sugar and vanilla to taste. Beat well and serve in heated cups.

If using cream, heat with chocolate while melting. If using egg yolks, beat well with sugar until foamy. Slowly pour part of chocolate mixture into egg yolks, beating well.
Pour egg-yolk mixture back into saucepan and beatwell until the mixture is frothy.

Number Of Servings:
Number Of Servings:
1-1/2 dozen




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