Video recipe: Churros and chocolate by Omar Allibhoy
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- Chef Omar Allibhoy trained with Ferran Adrià at Spain's world-famous restaurant, el Bulli, and has since won countless awards for his stylish cooking and solo restaurants -- including El Pirata de Tapas in west London, and the capital-wide chain Tapas Revolution.
Here, Allibhoy cooks one of his country's most moreish breakfast treats: churros (Spanish-style doughnuts) with rich chocolate dipping sauce.
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De todas las video recetas que vi en internet buscando los reales churros españoles, te encontré. Tu receta y preparación es la más profesional y la mejor. Gracias por compartir.
Si dices eso es que no has comido churros de verdad en tu vida
I am watching this at 1 am in Ireland. I am sooo craving some churros, please someone help me! lol
Hola Omar, thank you so much for demonstrating the two processes that enable the unique and mysterious chemical reaction of the flour, water and salt. This is how the taste of proper churros is achieved and for the chemical reaction to take place the three ingredients have to froth for as long as possible. Thanks again.
Great video!
When I had churros in Spain, they actually had a small amount of salt on them, rather than anything sweet. Tasted great.
That's true. I bet there's still a small amount of sugar in the base dough though.
i love churros 😍 thanks for sharing the recipe 👍🏻
In Andalucía it's unlikely to see churros from a churreria spread with sugar. Because the churros dough is mostly savoury either "calentitos" or "de papa". If you want them sweet, just deep them in a big mug of hot chocolate. However is quite common to see homemade sweet recipes.
When its cold, the curros get hard?
Ok, I need to know for how long that chocolate sauce can be stored in a fridge at home.
It's not really a sauce. We drink it. It's the thickest hot chocolate you could imagine. Our family's tradition is to make "chocolate con churros" for New Year's Day.
what can of flour did you use?
Plain flour
so little sugar?
How do you cook it in a way that the inside is uncooked?? Help meeeee. Mine was hard all the way
Just fry them in veeeeery very hot oil, and for just 1 minute,¡, and they should be perfect!
you gotta pull them out quickly as soon as they start browning.
30 seconds max on each side in very hot oil. if its hard all the way, you overcooked them.
What flour u used?
all the churros I had in Spain were plain, no cinnamon or sugar, because you dip them in the chocolate. Mexicans in the US add cinnamon & sugar because churros here are often served by themselves, no chocolate for dipping.
Rudy Fidelino indeed in Spain we don't put cinnamon but we do use a bit os sugar
In Denmark you get sugar and cinnamon, and THEN whatever dip you want - ice cream, chocolate, caramel, etc.
Thats not true. In Spain we add de sugar. Many people like to eat them without the chocolate.
In Spain you either go to a Churrería (a bar that serves chhorros) of a churro truck, you get the churros with sugar and chocolate
Not at all! I make churros every now and then. I don't live in Spain anymore but when I lived there my dad made churros every first sunday for me and my family and now that I'm living in another land I make them and we share via videochat.
Where in Spain are churros coated in cinnamon sugar? I have never seen that outside of the Americas. (Furthermore always saw churros served in loops, not straight.)
Mrs , always. In spain is with cinnamon sugar and chocolate. Is typical.
Don't you add eggs to the choux pastry?
What? Spanish Doughnuts?
What ? Haha no, spanish churros. Medieval sweets. More ancient then dougnout.
Impossible to do churros like that without the big powerful tool for pressing the dough out into the oil. :(
you can use a piping bag with a star shaped nozzle
@@turquoisegreene9625 With Omar's recipe, you cannot use a piping bag because the dough is sooo hard. You will need that powerful contraption used by Omar in this video. I used the piping bag and it ripped the bag apart and it was really difficult to push the dough out of the tip. If you are going to use a piping bag, i suggest doing the bon appetit churro by Rick. th-cam.com/video/grIFm8qs_6g/w-d-xo.html
Try using a cookie press. That's what my family uses. It works great!
My Churros exploded - do you know why that could happened?
The dough had air inside of it, you have to make sure that you press your dough and the texture is compact
you have to use a star-shaped nozzle, to make it stretch along the churro.
Chorrus con chocolate... hahahhaah
Churros con chocolate. Es una delicia, no sabes lo que hablas.
If you are using that huge churro machine, then why the fuck you bother to upload this recipe to TH-cam? Who has that thing at home even in Spain?
Madre de dios chico.... no tienes ni idea....ni se hacen asi los churros, ni lleva leche el chocolate
Sorry Omar but the background music was so annoying had to stop the video after two minutes.
John M you found it that bad? I thought it was kinda groovy. At least you could hear what he was saying.
agree