Spanish Churros with Chocolate Sauce
(1 vote)
(1 vote)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
6
- Ingredients
- ⅞ cup water
- 1 pinch salt
- ½ cup butter (diced)
- 1 ½ cups all-purpose flour
- ¼ tsp Baking powder
- 3 large eggs (beaten)
- 1 unwaxed lemon (finely grated zest)
- vegetable oil (for deep frying)
- sugar (for coating)
- For the sauce
- 7 ozs plain Dark chocolate (70% cocoa solids)
- ⅜ cup milk
- ⅜ cup cream (48% fat)
- 3 Tbsps light corn syrup
Preparation steps
1.
Put the water, salt and butter into a pan and bring to a boil, stirring.
2.
Remove from the heat, add the flour and baking powder all at once and beat until smooth. Cool for a few minutes. Beat in the eggs and lemon zest until smooth.
3.
Heat the oil in a deep fat fryer or deep heavy-based pan.
4.
Spoon the churros mixture into a piping bag fitted with a fluted nozzle. Pipe 7.5cm|3" lengths of dough directly into the hot oil and cook for 3-4 minutes until golden, turning once. Cook in batches as it is important not to overcrowd the pan.
5.
Put about 6 tablespoons sugar on a flat plate. Use a slotted spoon to remove the cooked churros from the oil. Quickly drain on absorbent kitchen paper, then roll in the sugar.
6.
For the sauce: put all the sauce ingredients into a pan and gently heat until melted and smooth, stirring occasionally. Pour into a serving pot.
7.
Serve the churros with the sauce.
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