"Vintage Dessert" Series:
In our Silver and Gold Winter 2019/20 issue, we shared a series of recipes under the title of "Vintage Desserts" which deserve a comeback.
This one is for the very old-fashioned, easy and super good "Porras" dessert.
Similar to “churros” but fatter in shape and curled into a coil, Porras are deliciously crispy, and best when accompanied by the traditional thick chocolate dip they’re served with in Madrid.
To make Porras you will need:
• 400g water
• 400 g flour
• 1 Tbsp. baking soda
• 1 tsp. salt
• 1/2 tsp. vanilla or orange extract
• oil for frying (enough to cover 1/2” deep in pan)
Get ready, set, make!
Bring the water to a boil in a medium size pot.
Once it’s boiling, remove from the heat and immediately add most of the flour, whisking well and quickly to remove lumps.
Add salt, baking soda, extract, and balance of the flour, whisking well to ensure dough is smooth and combined thoroughly.
Put dough inside a piping bag or resealable plastic bag, and when the oil is heated (medium-high), cut open a 1/2” diameter hole and squeeze dough onto oil.
Cook until golden brown (approximately one minute) and flip around. Remove Porras from oil and place on cooling rack. Optional: Dust with icing sugar once slightly cooled.
To make the chocolate dipping sauce:
Melt 3-1/2 ounces of chopped, dark chocolate in a sauce pan, add 1/2 cup of heavy cream, and combine until homogenous... serve immediately!