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.

Ingredients

300 gr 
flour
440 ml  
water
5 gr 
salt
1 cup 
olive oil
Sugar  
for dusting

Directions

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.

Sherry Wines , Jerez de la Frontera Spain
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serving and consuming

Pairing Cream with food

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.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Sherry Wines , Jerez de la Frontera Spain
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Meet the maker

José María Quirós Sacaluga
Bodegas Tradición ,...
Victoria Frutos Climent
Bodegas Real Tesoro &...
Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
Bodegas Argüeso ,...
Jerez-Xérès-Sherry

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