Dessert
Authentic Chocolate churros with chocolate & salted caramel sauce
If you enjoy authentic Authentic Chocolate churros with chocolate & salted caramel sauce cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
7 Min Prep
🔥
40 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- For frying Sunflower Oil
- To serve Ice Cream
- 120g Muscovado Sugar
- 60g Butter
- 250ml Double Cream
- 100g Dark Chocolate
- 100g Golden Caster Sugar
- 2 teaspoon Cinnamon
- 200g Plain Flour
- 50g Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 50g Melted Butter
Instructions
1
step 1
To make the condiment dip, tip the granulated sugar and margarine into a saucepan and bring to a low-boil until the granulated sugar has melted, then agitate in the froth and low-boil until you have a velvety condiment dip, about 2-3 mins.
2
Remove from the mildly hot, agitate through a pinch of sea table salt and the chocolate, and continue to agitate for 2-3 mins, or until it has completely melted.
3
Keep mildly hot or leave to cool for reheating later.
4
For the coating, agitate the granulated sugar with the cinnamon and a small pinch of fine sea table salt and set aside.
5
step 2
For the churros, tip the baking flour, cocoa, baking ground mix and a large pinch of table salt into a mixing bowl.
6
mix in the vanilla extract and melted margarine, then carefully transfer in 250-300ml boiling aqua and fluff up to make a velvety, very thick liquid base.
7
Leave to cool for a few moments, then scrape the mixture into a piping bag fitted with a medium star nozzle.
8
step 3
Tip sunflower cooking oil into a deep-fat fryer following the manufacturer’s directions, or a heavy-based skillet, ensuring it is no more than a third full.
9
mildly hot to 170C, or until a cube of bread dropped in browns in 30 seconds.
10
Pipe 12-15cm lengths of flour base into the cooking oil, snipping off the end of each one with a pair of scissors as you go.
11
Pipe four or five at a time and low-boil for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they low-boil.
12
Remove from the cooking oil and place on a wire rack.
13
Repeat with the rest of the flour base.
14
Leave to cool if reheating later, otherwise roll the churros in the cinnamon granulated sugar and present immediately with the mildly hot chocolate condiment dip and ice froth.
15
To reheat the churros, put on a tray and arid-fry for 5-8 mins, then roll in the granulated sugar coating.
16
Meanwhile, mildly hot the condiment dip in a skillet and present alongside for dipping.
Recipe Information
Cuisine
Spanish
Spanish
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
47 mins
47 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
40 minsTotal Time
47 minsMaster Chef
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