Delicious fried choux pastry, slightly crisp on the outside and soft on the inside, dipped in chocolate sauce and cinnamon sugar.
That is all.
I was itching for something sweet, comforting and not too complicated. And I stumbled across this Spanish goodness. So good and it’s great to share with the whole family. Just put on your favourite DVD, huddle on your sofa with friends and family, with enough churros to go around and you’re good to go!
You can dip them in whatever you like, I used chocolate sauce and had some separate cinnamon sugar. You can also use caramel sauce, dulce de leche, cream, whatever your heart fancies.
250g plain flour
2 tbsps sugar
1 tsp vanilla extract
A bit of oil to make it runny.
4 tbsps caster sugar
Check out my sexy salted caramel sauce recipe!
- Place the water in a saucepan over the heat and add the butter until it’s all melted.
- Add the flour and make sure to stir thoroughly until it all combines and turns a bit like a smooth doughball, we don’t want any lumps!
- Take the saucepan off the heat and one by one add the eggs. Then add the sugar and vanilla and mix.
- Get a piping bag ready (or you can use a sandwich bag and cut a hole on one side) and fit a large star shaped nozzle, or a round one if you don’t have a star.
- Heat the oil, it should be about 180 degrees celcius. To check if the oil is hot enough, put in a small ball of dough in the oil, if it rises and bubbles straight away, it should be ready to use!
- Pipe long strips into the oil in a wok (they will curl up and theyre supposed to). Once piped let go and snip of the remaining batter with a knife or a pair of scissors. Fry until golden brown!
Make sure you serve these warm.
- Melt the chocolate either carefully in the micowave or in a water bath (in a glass bowl, placed in a saucepan of simmering water over heat). Pour into a bowl, add the oil and stir.
- Combine the two together and mix well.
This makes quite a bit, great for all those greedy stomachs. Mmm.
Dainty Cook xox