Tejeringos with spicy chocolate


The novelty of tejeringos is simple. A lot like churros, they are Spain’s delightful addition to the doughnut world. They are, in fact, the sovrano of the churro world – not too salty or sweet or heavy. Just perfect and here is why…(keep reading here).


Serves 8 to 10 people

8 tablespoons (1 stick) unsalted butter, cut into 8 pieces

1 tablespoons sugar, plus about 1 cup for dusting

Pinch of salt

1 cup all-purpose flour

3 large eggs

8 cups extra virgin olive oil, for deep-frying


For the spicy chocolate:

1 quart bittersweet chocolate, ground in a blender until fine

Dash of cayenne

½ teaspoons ground cinnamon

½ teaspoons kosher salt

¼ grated nutmeg

1 tablespoons cornstarch

2 tablespoons confectioners’ sugar


Combine 1 cup water, the butter, sugar, and salt in a small heavy saucepan & bring to a boil, stirring occasionally until butter melts.


Turn the heat to low, add the flour (in one shot), and stir vigorously until the mixture forms a ball.


Remove from the heat and add the eggs one at a time, stirring constantly.


Transfer to a bowl and allow the batter to rest for 10 mins in the refrigerator.


Meanwhile, heat 3 inches of olive oil to 365 degrees F in a large heavy pot. Transfer the dough to a pastry bag fitted with a large star tip.


Pipe 4-inch long strips of dough into the hot oil, without crowding, and cook for 4 to 5 mins until golden brown. Drain on paper towels, and repeat with the remaining batter.


Dust generously with sugar and serve.


For the spicy chocolate:

Mix everything together in a bowl until thoroughly combined. For each serving, use a 2-to-1 ratio of milk to chocolate. Spoon the chocolate mix into a cup and cover with double the amount of very hot milk. Stir until the mixture is smooth and very thick.


Recipe courtesy of Spain: A Culinary Road Trip (ecco 2008)



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