Recipe #34 Churros with Chocolate Sauce

Yield - 4 to 6 servings

Ingredients

Churros
-1/4 cup superfine sugar (Caster sugar)
-1 1/2 tbsp ground cinnamon
-2/3 cup + 2 tbsp all purpose flour
-1 tsp baking powder
-1 tblsp olive oil
-1 cup freshly boiled water
-2 cups of vegetable oil for frying

Chocolate sauce
-113 grams dark chocolate
-28 grams milk chocolate
-1 tbsp golden syrup/honey
-2/3 cup cream

Method

Churros

-Mix sugar and powered cinnamon together in a deep dish, this will be used to coat the churros when serving

-Put flour into a bowl and stir baking powder, then beat in the olive oil and 1 cup of freshly boiled water. Keep mixing until you have a warm sticky dough and let it rest for about 10 mins or until the oil heats up for frying

-Heat oil for frying in a medium sized pan, the oil should come about a third of the way up the sides of the pan. To check whether the oil is ready to fry, put a small piece of bread in the oil and if it turns golden brown in 30 seconds then the oil is ready to start the frying

-Load up the dough in a piping bag with a 8mm large star nozzle. Squeeze short lengths, approx 1 1/2 to 2 inches of the dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 to 4 at a time and fry them until rich golden brown

-Fish them out with tongs onto a kitchen towel

-Rest for 5-10 minutes and then coat with the sugar mix

-The churros can stay upto 1 hour

Chocolate Sauce

-Chop dark and milk chocolate together in a medium sized heat pan

-Boil the cream and remove from heat, add golden syrup in to the milk pan

-Pour the hot cream on the chocolate, let it stand for 1 minute and then using a spatula mix the chocolate until well incorporated and smooth

-Serve churros with chocolate sauce

-Happy Baking!!