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CHURROS Y CHOCOLATE

This recipe comes from Mexican Food Made Simple - many thanks to Thomasina Miers for her kind permission to reproduce this recipe for everyone to try!

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Ingredients

  • 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

Method

Serves: makes 16 long sticks

  1. Mix the sugar and cinnamon together and set aside.
  2. Make the chocolate sauce. Put all the chocolate in a heavy bottomed saucepan with the golden syrup and cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. Alternatively, heat with short bursts in the microwave, stirring between each burst.
  3. Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.
  4. In a separate bowl, mix the olive oil and 450ml boiling water together, and 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.
  5. Fill a large, heavy bottomed saucepan with the sunflower oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.
  6. 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 into the length you want. Be careful not to cook more than three 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.

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