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Spanish Week: Churros

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Ingredients

Batter
250ml Water
80g Butter
1 tsp Caster Sugar
1 Pinch Salt
2 Eggs
100g Caster Sugar Extra To Roll
Vegetable Oil To Deep Fry
Burnt Caramel Sauce
100g Sugar
80ml Double Cream
Dark Chocolate Sauce
200g Dark Chocolate Coarsely Chopped
80ml Double Cream

Spanish Week: Churros

Cuisine:
    • Medium

    Ingredients

    • Batter

    • Burnt Caramel Sauce

    • Dark Chocolate Sauce

    Directions

    Steps

    1
    Done

    Batter

    Stir the water, butter and sugar in a saucepan over medium heat until mixture comes to the boil.

    2
    Done

    Add flour and salt and stir with a wooden spoon for 1 minute or until the dough comes away from the side of the pan. Set aside for 5 minutes.

    3
    Done

    Transfer dough to a large bowl. Use electric beaters to beat eggs into dough, 1 at a time, beating well after each addition, until well combined. Spoon into a large piping bag fitted with a 1.5cm fluted nozzle. Place the extra sugar on a plate.

    4
    Done

    Pour oil into saucepan to reach a depth of 6cm. Heat to 180C over medium heat. Pipe four 12cm lengths into oil, cutting dough with a knife. Cook for 2-3 minutes or until golden.

    5
    Done

    Drain on paper towel. Toss in sugar. Repeat with remaining dough, reheating oil.

    6
    Done

    Burnt Caramel Sauce

    Stir sugar and water in a saucepan over low heat, brushing down the side of pan occasionally with a wet pastry brush for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil.

    7
    Done

    Boil the caramel, without stirring, for 5 minutes or until deep golden.

    8
    Done

    Remove from the heat and carefully stir in the cream (mixture may spit). Set caramel sauce aside for 15 minutes to thicken slightly. 

    9
    Done

    Chocolate Sauce

    Combine the chocolate and cream in a saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth. Set aside and keep warm.

    The Cafe

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