Churros Clásicos
Traditional fried dough dusted with cinnamon sugar served with choice of sauce: dulce de leche, hot chocolate, or nutella
Server Description
A must try! Crispy churros with cinnamon sugar and your choice of a dipping sauce.
pronunciation
CHEW ROS - CLASS Y KOS
runner description
Churros
Line up notes
allergies
Dairy
–
Gluten
Nut
–
–
ingredients
PHOTO SHOWS THE INCORRECT RAMEKIN. SEE PLATEWARE IN BOQUEPEDIA
- 80g / 5 churros, cooked (6" long churros)
- 5g Cinnamon sugar mix
- 75g thick hot chocolate sauce (small metal ramekin)
sourcing
procedure
- Fry the churros at 375ºF for a couple minutes. You want a light tan color, crunchy on the outside, and slightly undercooked in the middle. Strain when done.
- Put them on a tray with paper towels to remove the excess of oil.
- One by one, pass each churro through the sugar mix and then place in the churrocup lined with Boqueria paper.
- IMPORTANT NOTE: Do not pass them through the sugar all at the same time. Too much sugar will attach to the churros. The churros should not have cinnamon sugar clumped on them.
- Serve with hot thick chocolate sauce in a metal ramekin.
critical control points
- Make sure the chocolate sauce is thick when plating the churros. It is important that the chocolate sauce clings to churro when dipped.
PACKAGING
