Cook This: Churreria La Lola’s Churros, Hacked for Unlimited Churros at HomeMay 18, 2017
The Spanish churro has seen a sort of renaissance recently; it’s become lightsabers in Disneyland, a vital component of an ice cream sandwich iteration, and so much more. Locally, Filipinos are no strangers to the lure of deep fried pâte à choux dripping with thick dark chocolate sauce, and some can even trace back its mark on their lives from their younger years. Lately, kiosks boasting of these crisp deep fried goodies pepper malls and groceries reminding of the alternative ways to get more chocolate into your system. One of these trailblazers in the churro department is La Lola, which can be found in many popular areas in Metro Manila, easily spotted by its stylish decor and the intoxicating smell of fried dough wafting around the vicinity of its store. In today’s food hack, we attempt to recreate the popular La Lola churros for you to snack on at home.
Starting with the churro dough, the choux pastry used in this recipe starts out the same way eclairs and Saint Honorés do, though without the eggs and flavorings. In contrast to a traditional choux pastry recipe, this recipe doesn’t use eggs since adding eggs and additional liquids can cause the dough to puff up too much or explode once fried. The recipe for the pastry is straightforward to prepare, but a few tips will help you mix the best batch of the pastry for your churros. Make sure to only add your flour into the water when it’s boiling, otherwise the water won’t bind well with the flour and will be lumpy. Once the flour and water mixture have combined, keep mixing the dough until it forms a ball and cleanly separates from the pot. The pastry dough will be very tough to pipe from a bag straight into a pot, though it can be done with an extra pair of hands. Since the dough is difficult to pipe, be sure to use a strong industrial grade piping bag, as regular disposable ones will pop from the pressure.
Compared to the original churros from La Lola, these are crisper and has less of a chewy center due to the type of piping tip used. The extruder used by La Lola is thicker than some of the tips available in baking stores. This version of churros are lighter, because these have less of the center which allows the churro to have more surface area that will crisp up once fried. The oil you’ll fry the dough in largely affects the flavor of the churros, a rich flavorful oil like olive oil will impart its taste to the churros, while a neutral oil such as palm oil or vegetable oil will leave the choux pastry with an indistinct flavor. You may use olive oil as they do in La Lola or you can try using neutral oils to compare the flavor. The chocolate sauce in this recipe leaves out the actual sauce and uses cocoa powder instead, but it does not lack the richness and depth we’ve come to associate with the dipping sauce from La Lola. Thankfully, this recipe only takes 20 minutes to prepare, you can easily whip a batch up in time for a last minute merienda or brunch this weekend.
Churreria La Lola’s Churros Food Hack
Yield: 6 pieces
Time: 20 minutes
- 1½ cup water
- 1 tsp white sugar
- ½ tsp teaspoon salt
- 1 tsp olive oil
- 1½ cups all-purpose flour
- 2 liters oil, for frying
- sugar, for dusting
Ingredients: Chocolate Sauce
- 1½ cup water
- 1½ cup white sugar
- 1 cup cocoa powder
- 2 tsp cornstarch
- salt, to taste
- In a small saucepan over medium heat, combine water, 2½ tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour and mix until mixture forms a ball.
- Pipe churros with a strong industrial grade piping bag with a star tip on wax or non stick paper. Reserve in the fridge until ready to fry.
- To make chocolate sauce, mix all ingredients together on a pot and whisk over heat until sauce thickens.
- When ready to serve, heat oil for frying in deep-fryer or deep skillet to 375˚F/190˚C. Fry until golden and drain on paper towels.