The first time I tasted churros was at a birthday party I attended last week! Crisp crust and chewy texture and dipping in rich chocolate sauce, such sinful little snack! I saw my boy happily chomping down a couple of the churros at the party. Having a pack of 'going to expire' double cream, I decided to make some chocolate sauce and salted caramel sauce to go with my churros. ^.^
Soft sticky churros dough. Just don't fill up the piping bag too full so that it is easier to pipe the dough out. I've actually used double layer of piping bag but it still burst towards the end of the piping process.
Fried churros and coating them in cinnamon sugar while they are still warm
- 50gm fine sugar
- 2 tsp ground cinnamon
- 125gm plain flour
- 1 tsp baking powder
- 1 tbsp olive oil
- 250ml boiling hot water
- 120gm dark chocolate, chopped
- 25gm milk chocolate
- 1 tbsp golden syrup
- 180ml double cream
- Mix sugar and cinnamon together in a shallow dish. Set aside for coating the churros later.
- Dissolve all the chocolate sauce ingredients in a saucepan gently over low heat. Stir till well combine and remove from heat. Keep warm.
- To make churros, stir flour and baking powder together in a mixing bowl. Stir in olive oil and hot water and mix until a sticky dough is formed. Leave it to rest for 10 mins.
- Heat oil in a medium saucepan. Fill a piping bag with churros dough. Squeeze short lengths of dough into the hot oil, snipping them off with a pair of scissors as you go.
- Cook 2-3 at a time, until they turn golden brown. Remove them from oil and drain on kitchen paper.
- Toss all the hot churros into the cinnamon sugar until well coating. Serve with chocolate sauce or salted caramel sauce.
Recipe ref : 'Kitchen' by Nigella Lawson
Chocolate sauce & salted caramel sauce
Salted Caramel Sauce
- 220gm fine sugar
- 1 tbsp light corn syrup
- 60ml water
- 125ml double cream
- 30gm unsalted butter, softened
- 3/4 tsp fine sea salt
- 1 tsp vanilla extract
- In a heavy saucepan, combine sugar, corn syrup and water until sugar is completely moistened.
- Cook over medium heat, stirring constantly, until the sugar dissolves and bubbling. Stop stirring and allow it to boil until it turns a deep amber.
- Add in butter and stir till well dissolved. Slowly pour in cream into the caramel. It will bubble up furiously.
- Use a wooden spoon to stir the mixture until smooth and cook for another 1 min. Add in salt, stir well. Remove from fire.
- Cool down for 5 mins and stir in vanilla extract.