Fresh crunchy churros pastries dipped in thick hot chocolate a la taza are a cherished tradition in Spain. Every morning on our trips to Spain we see the small Churrerias serving this warm, comforting treat to all passers by.
Our customers have been asking for years for an authentic churro mix, so we worked with our celebrated pastry chef Tino Helguera and Carlos Alvarez of La Mallorquina (a famous pastry shop in Oviedo) to share with us their special recipe.
The key is the blending of three types of wheat flour to create the right balance between lightness and elasticity. The result is a crunchy, crispy churro that is not too heavy and has that classic Spanish flavor.