Churros with chocolate sauce
Spanish Day
INGREDIENTS
225ml water
110g butter
140g plain flour
pinch salt
3 eggs, lightly beaten
3 tablespoons caster sugar
1 teaspoon cinnamon
vegetable oil, for frying
100g dark chocolate
2 cups (500ml) milk
1 tablespoon cornflour
1/3 cup sugar
METHOD
Put water and butter into a medium sauce over a high heat and bring to the boil. Remove from the heat, add flour and salt and beat well until the mixture forms a ball. Allow to cool for 5 minutes then beat in eggs a little at a time.
Heat oil in large pan to 190°C or until a cube of bread turns golden brown in 20 seconds.
Spoon batter into a piping bag with a 1½ cm star shaped nozzle. Squeeze 10cm lengths, slicing from nozzle with a knife, into oil. Cook for 4-5 minutes turning occasionally until golden. Remove from oil and drain on absorbent paper.
Meanwhile, put 1 cup of milk and chocolate into a medium saucepan over a low heat and stir until chocolate has melted. Add cornflour to remaining milk and whisk to combine, add to chocolate mix with sugar. Cook for a further 5 minutes stirring all the time until mixture thickens.
To serve, pour chocolate into serving bowl and dip churros after every bite!
Home