Churros

This is a Mexican treat that’s great for parties. You can make smaller churros or experiment with shapes.

Difficulté

Facile

Durée

35 min

Ingrédients

Personnes

6

200 grammes chocolat noir

100 ml crème entière liquide

100 ml lait entier

3 Tbsp. sirop doré

0.5 tsp. extrait de vanille

100 grammes sucre fin

2 tsp. cannelle en poudre

200 ml lait

50 grammes beurre

0.5 tsp. extrait de vanille

1 Tbsp. sucre fin

150 grammes farine ordinaire

3 œufs

huile végétale, as needed

Ustensiles

2 Casserole moyen, 1 Casserole grande, 1 Poche à douille, 1 grande buse étoile, Batteur K

Instructions

Prep. (Before you begin)

Cut the butter into cubes and leave at room temperature to soften.

Break up the chocolate.

Getting started

Fit the K beater to the machine.

Stage 1

Add Ingredients 1 (chocolate, cream, milk, golden syrup, vanilla ) into the medium saucepan.

Heat over a low heat, stirring occasionally until melted and combined.

Set aside.

Stage 2

Add Ingredients 2 (sugar, cinnamon) onto the dish.

Mix together and set aside.

Stage 3

Add Ingredients 3 (milk, butter, vanilla, sugar) into a medium saucepan.

Heat over a medium heat and bring to the boil.

Stage 4

Add Ingredients 4 (flour) into the saucepan.

Beat together until the mixture is smooth and shiny and it comes away from the sides of the pan.

Transfer the mixture to the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 3 for about 3 minutes.

Stage 5

Start the machine on speed 2.

With the machine running, gradually add Ingredients 5 (eggs) into the Mixer bowl.

Mix until combined.

Leave to cool slightly.

Stage 6

Add Ingredients 6 (oil) into the large saucepan, half filling it.

Heat to 175°C.

Transfer the batter to a piping bag.

Pipe the batter into the oil using oiled scissors to cut the dough to about 15 cm logs.

Fry the batter in batches until golden brown.

Pat dry with paper towels.

Roll the churros in the cinnamon sugar.

Serve with the chocolate sauce.