Churros and hot chocolate sauce
A truly decadent delight, devour these plain or stuffed with chocolate sauce.
Devour these plain or stuffed with chocolate sauce – either way, they are the most decadent thing you could wish for.
Makes 16 long sticks
Cooking time: about 1 hour
You will need a piping bag fitted with a large star-shaped nozzle.
For the churros
90g caster sugar
1 tablespoon ground cinnamon
125g plain flour
125g self-raising flour
a good pinch of sea salt
2 tablespoons olive oil
1 litre sunflower oil, for frying
For the chocolate sauce
200g dark chocolate (70% cocoa solids), roughly chopped
50g milk chocolate, roughly chopped
2 tablespoons golden syrup
300ml double cream
- Mix the sugar and cinnamon together and set aside.
- Make the chocolate sauce. Put all the chocolate in a heavy-bottomed saucepan with the golden syrup and cream. Heat over a low heat, stirring continuously to melt the chocolate, being careful not to let it burn.
- Sift both types of flour with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.
- In a separate bowl, mix the olive oil and 450ml boiling water together, then pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.
- Fill a large, heavy-bottomed saucepan with the sunflower oil – it should be about one-third full. Heat the oil to 170°C or until a small piece of bread browns in less than 30 seconds.
- Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors to the length you want. Be careful not to cook more than 3 at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden.
- Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar.
- Reheat the chocolate sauce and pour into little cups for dipping with the churros.
Recipes from Mexican Food Made Simple by Thomasina Miers © Thomasina Miers 2010, published by Hodder & Stoughton
Photographer Claire Wilks © Blink Films 2011