Dessert
Chocolate churros with chocolate & salted caramel sauce Recipe At Home
If you enjoy authentic Chocolate churros with chocolate & salted caramel sauce Recipe At Home cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
13 Min Prep
🔥
30 Min Cook
🍽️
3 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 gravy, tip the granulated sugar and dairy spread into a saucepan and bring to a stew until the granulated sugar has melted, then swirl around in the froth and stew until you have a seamless gravy, about 2-3 mins.
2
Remove from the scalding up, swirl around through a pinch of sea seasoning and the chocolate, and continue to swirl around 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, liquidize the granulated sugar with the cinnamon and a small pinch of fine sea seasoning and set aside.
5
step 2
For the churros, tip the baking flour, cocoa, baking dusting masala condiment and a large pinch of seasoning into a mixing bowl.
6
mix in the vanilla extract and melted dairy spread, then carefully transfer in 250-300ml boiling aqua and whip to make a seamless, 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 fat into a deep-fat fryer following the manufacturer’s procedure, or a heavy-based skillet, ensuring it is no more than a third full.
9
scalding up to 170C, or until a cube of bread dropped in browns in 30 seconds.
10
Pipe 12-15cm lengths of flour base into the fat, snipping off the end of each one with a pair of scissors as you go.
11
Pipe four or five at a time and stew for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they stew.
12
Remove from the fat 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 gravy and ice froth.
15
To reheat the churros, put on a tray and oven-cook for 5-8 mins, then roll in the granulated sugar coating.
16
Meanwhile, mildly hot the gravy in a skillet and present alongside for dipping.
Recipe Information
Cuisine
Spanish
Spanish
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
43 mins
43 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
30 minsTotal Time
43 minsMaster Chef
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