Churros with Chocolate Sauce
Serves: 6 people | Recipe course: Dessert | Total time (min.): 40 | |
Chocolate, cinnamon and sugar. What could be better?
Ingredients
For the churros
- 50g butter, cubed
- ½ tsp vanilla extract
- 200ml milk
- 150g plain flour, sifted onto a piece of folded parchment
- 3 eggs
- 100g, plus 1 tbsp, caster sugar
- Vegetable oil, to fry
- 2 tsp ground cinnamon
For the chocolate sauce
- 200g dark chocolate
- 100ml double cream
- 100ml whole milk
- 3 tbsp golden syrup
- ½ tsp vanilla extract
Method
- Mix together 100g of the caster sugar and the cinnamon in a wide shallow dish and set aside.
- Place all of the chocolate sauce ingredients into a pan and melt over a low heat, stirring to combine to a smooth and shiny sauce.
- Begin the churros; into a clean saucepan, add the milk, butter, vanilla extract and remaining 1 tbsp sugar and bring to a boil, stirring to melt the butter.
- Add the flour all at once and beat into the liquid, until the mixture has become a smooth shiny mass that comes cleanly away from the sides of the pan.
- Remove the pan from the heat and place the contents into the bowl of your kitchen machine, fitted with the creaming beater. Beat on a medium speed for 3 minutes, until the mixture has cooled a little.
- Add the eggs, one at a time, beating thoroughly between each addition. Chill the mixture whilst you heat the oil.
- Half fill a large pan with vegetable oil and heat to 175C.
- Spoon the churros mixture into a piping bag fitted with a star nozzle (we used a size C4), and pipe the mixture directly into the oil, at around 15cm lengths. Fry, in small batches, until golden brown, and remove to dry onto paper towels.
- Roll the churros in the cinnamon sugar and serve with the chocolate sauce, to dip.