Freude an Churro und Schokoladenherstellung

It was truly wonderful to have you with us! Your review is incredibly important to us. If you could take a moment to share your thoughts on your experience, we would greatly appreciate it. Let's keep in touch. Feel free to reach out to me anytime at +525525597618 or follow me on Instagram @bychrismx and @ricardolopez.cdmx Recipes: Milk Chocolate Ganache Ingredients • 185 g milk • 185 g dark chocolate (70% cocoa) • 1 chile de árbol • A pinch of vegetable oil Instructions 1. Lightly fry the chile de árbol in a small amount of vegetable oil until fragrant. 2. In a separate pot or saucepan, combine the milk and dark chocolate. 3. Cook over low heat, stirring constantly until the chocolate is fully melted and incorporated into the milk. 4. Transfer to a bowl and let stand at room temperature until it thickens slightly. Café de Olla Ingredients • 1 L water • 1 cinnamon stick • ½ piece of piloncillo (raw sugar cone) • 2 tablespoons ground coffee Instructions 1. In a pot, combine the water, cinnamon, and piloncillo. Bring to a boil. 2. Once boiling, turn off the heat, add the ground coffee, and cover. 3. Let steep for 10 minutes, then strain (if desired) and serve hot. Churros Ingredients • 40 g butter • 150 g water • 55 g sugar • 237 g all-purpose flour • 1 egg • 12 mL vanilla extract • A pinch of salt • Vegetable oil (for frying) Instructions 1. In a bowl, melt the butter with the hot water. 2. Once fully melted, add the sugar and flour, stirring until no lumps remain. 3. Add the egg and mix until completely incorporated into the dough. 4. Test the texture — the dough should hold its shape. If it’s too soft, add a bit more flour. 5. Heat the vegetable oil in a pot to 180–200°C. Test the oil by adding a small piece of dough — it should float immediately and expand as it cooks. 6. Once the oil is ready, pipe or shape your churros and fry until golden brown. 7. Drain on paper towels, sprinkle with sugar, and enjoy warm. Happy cooking, and we hope to see you again soon!