Churros with Chocolate Sauce
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
250ml water
50g butter
1 tablespoon sugar
Pinch of salt
150g plain flour
1 teaspoon vanilla extract
2 eggs
Vegetable oil, for frying
Caster sugar and ground cinnamon, for coating
Ingredients (chocolate sauce):
100g dark chocolate, chopped
100ml double cream
1 tablespoon golden syrup or honey
Pinch of salt
In a saucepan, combine water, butter, sugar, and salt. Bring to a boil, then remove from heat and stir in the flour quickly to form a dough.
Let it cool for a few minutes, then beat in the vanilla and eggs one at a time until smooth and thick.
Spoon into a piping bag fitted with a star nozzle.
Heat oil in a deep pan to 180°C. Pipe in 10cm lengths of dough, snipping with scissors. Fry in batches for 2–3 minutes per side until golden and crisp.
Drain on kitchen paper, then roll in a mix of caster sugar and cinnamon while still warm.
For the sauce, heat cream in a small pan until steaming. Remove from heat, add chocolate, syrup, and salt. Stir until smooth.
Serve churros warm with chocolate sauce for dipping.