Churros with chocolate dipping sauce

Churros 1

Churros have a high sentimental value for me, so I was always going to make them as part of the batters section for Project Pastry.

I met my husband while travelling in South America, and remember a number of times when we set out together in search of the perfect churros.

I also had a wonderful friend when I lived in Sheffield who loved cooking as much as I, so we used to host dinner parties for our husbands focusing on one particular cuisine – our Spanish night was the first time I cooked churros.

They are an incredibly simple, but equally impressive, dish to cook and I’ve never met anyone who didn’t love them.

The batter is essentially made of flour, salt, water and oil – the main flavour comes from the cinnamon sugar coating and of course the delicious chocolate dipping sauce (although you may prefer dulce de leche).

One interesting tip I saw was that the batter should resemble mashed potato, and churros is even sometimes called “calentitos de papas” which translates to “warm potatoes”.

You’ll also need to have a star nozzle for your piping bag to get the ubiquitous ridged surface to the churro which is perfect for clinging to the sugary coating.

This is the recipe I used with my friend in Sheffield, but I’ve long forgotten whose it is so I apologise in advance for not referencing properly!

Churros with chocolate sauce

Batter
125g plain flour
125g self-raising flour
Pinch of salt
2 tbsp olive oil
450ml boiling water

Coating
90g caster sugar
1 tbsp cinnamon

Chocolate sauce
100g dark chocolate (70%)
1 tbsp golden syrup
150ml cream

1 litre sunflower or canola oil for frying

Make the batter by sifting together the flours and salt in one bowl, and the olive oil and water in another. Slowly pour the liquid into the dry ingredients and mix with a fork until you have a smooth, mashed potato batter. Leave for 10 minutes.

Make the chocolate sauce by combining all ingredients and heating in a saucepan until the chocolate has melted.

Heat the oil to 170C in a large saucepan, then pipe the churros directly into the oil cutting them with scissors when they are the size you want. Don’t pipe for than three at any one time or they will stick together.

Mix together the sugar and the cinnamon and lay out in a flat bowl.

Drain the churros on kitchen paper once they become golden (3-4 minutes), then place them in the sugar mix and coat with a spoon.

Serve warm with the chocolate sauce.

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