Paleo Churros
I finish our Mexican week with churros. Churros is a choux pastry-based sweet, which originated in Spain or Portugal, and is very popular around the world as street food. In Spain it passes as breakfast as people have it in the morning with their coffee. Colonizers introduced churros to Spanish and Portuguese speaking countries in the 16th century and the rest is history.
There are a lot of variations in different countries. Churros are usually fried in the shape of a spiral and cut into portions afterwards in Sevilla, but in the other part of Andalusia the dough is much thinner, and they never sprinkle them with sugar. Fruit filled churros are very popular in Cuba, while in Mexico and South America they lean towards chocolate and vanilla filled and in Uruguay they even have a savory version, filled with melted cheese. I have never tried this savory version, but it sounds interesting. But we do not have to travel so far, I ate churros lot of times in different European cities, they are so popular in Christmas markets, I never miss them. And now you can make it at home as well, no need to wait for that Christmas market.
I made my version from gluten and lactose free choux pastry recipe. Most delicious to eat while it is warm, because later it will be softer, it is not crunchy enough, but still very nice taste. It is not necessary to roll your churros into sugar if you eat it with chocolate sauce. I think it is sweet enough. Maybe I broke the tradition with this recommendation, but it’s completely up to you.
Paleo Churros
Equipment
- Piping bag
Ingredients
Churros
- 100 gram coconut oil
- 100 ml water
- 40 gram coconut flour
- 60 gram arrowroot powder
- 1 pinch salt
- 3 eggs
- Extra coconut oil for frying
Chocolate sauce
- 150 gram dark chocolate 85%
- 2 tbsp coconut oil
- 1 tbsp honey
- 200 ml coconut cream
Coating (optional)
- 3 tbsp Xylitol or erythritol powder
- 1 tsp cinnamon
Instructions
- Heat water with coconut oil together up on high heat.
- When it starts to bubble, decrease heat to medium and flour and salt mix.
- Stir until the mixture is separated from the wall of the pan, the top will be shiny.
- Remove from the heat and allow to cool completely.
- Add the eggs one by one, mix it well, the pastry should be homogeneous.
- Heat coconut oil on medium heat.
- Put the pastry into piping bag with star-shaped tip.
- Carefully pipe mixture into preheated oil, into about 15 cm lengths, or a circle, cut end with clean scissors.
- Fry about 2 minutes per side, until golden brown and crispy. It’s soft and tender inside.
- Place churros on paper towel to absorb unnecessary oil.
- Mix xylitol or erythritol powder with cinnamon and roll warm churros to coat. This is optional. I think chocolate sauce is sweet enough.
- Melt chocolate with all sauce ingredients together in a small pan above boiling water. Pay attention to the bottom of the pan does not touch the water, it is in steam. (Bain Marie)
- Dip churros into chocolate sauce and ready to eat. It’s irresistible with cafe latte or cappuccino.