Easy Churros & Chocolate Sauce
Ingredients
- 250 ml water 1 cup
- 100 gm butter unsalted,
- 1 pinch salt
- 160 gm plain flour 1 1/4 cups
- 3 eggs 2 if very large
- 750 ml vegetable oil 3 cups
Chocolate Sauce
- 100 gm dark chocolate good quality up to 70% chopped
- 200 ml cream 3/4 cup
Sugar for sprinkling
- 200 gm caster sugar 1 cup
- 20 gm cinnamon 1 Tablespoon
- 1/2 tsp Chilli or even salt for sprinkling on top optional
Instructions
Chocolate Sauce
- Start by making the chocolate sauce. Warm the cream, take off the heat and stir in the chocolate till melted. Keep warm. It will thicken up more once cooled. ( if you like a thinner sauce add a little more warmed cream and mix through.)
Churros dough
- Put the butter water and salt into a small pot and heat until the butter is just melted. Stir in the flour and mix well to combine. Stir over a low heat for 1 minute. Cool for a couple of minutes.
- Add the eggs one at a time mixing well after each addition. The batter will be quite stiff . .
- Spoon the batter into a piping bag with a star tube
- Prepare a flat plate with the 200 gm sugar and cinnamon mixed together. This will be to roll the Churros in when they are cooked.
- Choose a low sided pot or deep fry pan. Put this on a medium heat. Test the temperature by dropping a small amount of dough into it and check if it bubbles.
- When the oil is ready begin to pipe long fingers of dough into the pan only a couple at a time. Cut the length of churros fingers you'd like as they come out of from the piping bag. A pair of scissors or a small knife will make it easier to break them off into fingers.
- Fry them , turning till they are golden then remove them with tongs onto draining paper. Once drained roll them in the cinnamon sugar and put onto a plate
- Serve with chocolate sauce
Notes
Make sure the batter isn't too hot when you add the eggs
If your batter is very thin and runny you will need to add a little extra flour
Make sure the oil is at 180 C before you pipe in your churros or they will soak up too much oil.