Cooking time: 1 hour
Churros dipped in chocolate is a decadent Spanish treat which is commonly eaten for breakfast or dessert. Paired with Cream Sherry, the velvety palate and body of the wine balances the churros perfectly.
Elaboration:
In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
Heat 3 to 4 inches of oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 190ºC. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.)
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.
It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.
Serve chilled, between 10 & 12º C.
Delicious with pastries and fruit, but also with the foie.
Serve in a white wine glass, or wide rimmed glass with ice.
