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- 1/2 leche de vaca
- 1 lata leche condensada
- 1 lata leche evaporada
- 1 pizca sal
- 4 cucharadas azucar
- 1 pinta helado de chocolate
- 16 oz chocolate de barra rallado
- 1 cucharadita sal
- 1 taza leche
- 1 taza agua
- 1 cucharada margarina
- 2 tazas harina de hornear
Ingredients
Chocolate Caliente
Churros
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- Coloca todos los ingredientes en una cazuela y a fuego mediano calienta todos los ingredientes revolviendo constantemente hasta que hierva. Revuelve hasta que adquiera el espesor deseado.
- Ponga al fuego la leche con el agua, margarina y sal.
- Cuando rompa el hervor, añada de una sola vez toda la harina, retírelo del fuego y bátalo fuertemente hasta que la masa quede suave.
- Ponga la masa en una churrera o manga de decorar, y fría¬los en aceite bien caliente (390 F). Da aproximadamente 15 churros.
Hot Chocolate
Ingredients:
½ Gallon whole milk
1 can condensed milk
1 can evaporated milk
1 pinch of salt
4 tablespoons of sugar
1 pint chocolate ice cream
16 oz. Grated chocolate bar
Procedure:
Place all ingredients in a pan and mix them well over medium-heat, stirring constantly until the mixture comes to a boil. Keep stirring until the desired thickness is obtained.
Churros
Ingredients:
1 cup whole milk
1 cup water
1 tablespoon butter or margarine
1 teaspoon salt
2 cups regular flour (not self rising)
Procedure:
Using a pot with handle at high heat stir the milk, water, butter or margarine and salt.
Just before it boils removed the pot from the stove and add the flour at ones stirring vigorously with a wooden spoon making a dough. Using a churrera or a bakers bag with a #8 tip. Lay in top of wax paper the churros about 6 inches long.
Heat oil at 390 F and fry them until golden brown. Used a pear of thongs to remove them.
Chef Pepín’s tip:
Never make the churros over the hot oil. Air in the dough may make them pop. Please keep your face and children away from the stove.