21 July, 2017

Boqueria’s Churro S’more

Charred and crispy, sweet and gooey, there is no dessert more quintessential to summer than the s’more. Whether gathering around a Boqueria table or your own campfire, this dessert has a special way of bringing a spark of magic to the occasion.

Sugar and cinnamon mix

• 1 cup of sugar
• 1 tbsp of cinnamon

Mix in a bowl and set aside.

Churro Cookies
• 1.25 cup water
• 1 cup milk
• 2 cup flower
• A pinch of salt

In a pot mix milk, water and salt and bring to boil. Once boiling, add flour and mix for about 3 minutes until no lumps remain. Put the dough in a mixer and mix using a paddle attachment for about 3 minutes at medium speed. Put the dough in a doubled pastry bag or a churro making tool, like this one from William and Sonoma:

Squeeze the dough onto a silpat, making a spiral shapes about 3” in diameter, and freeze overnight.

When you’re ready for s’more fun, heat 1 quart of blend oil to 350ºF. Lower the cookies into the oil, making sure they are not crowded. Fry them, moving constantly, until golden brown making sure they are cooked on the inside. This should take about 5-7 minutes. Pull the churros from oil with a strainer and set on top of paper towels to soak up some of the oil.

While still hot, roll each churro cookie through the sugar mix.

Place 2 square of chocolate onto one of the cookies while still hot so the chocolate begins to melt. Place 2 marshmallows on a stick and char to your personal level of s’more perfection. Place the marshmallows on top of the chocolate and cover with another cookie.

Let go of all hopes of staying neat and tidy and enjoy!