Dessert
Traditional Chocolate churros with chocolate & salted caramel sauce Recipe
If you enjoy authentic Traditional Chocolate churros with chocolate & salted caramel sauce Recipe cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
12 Min Prep
🔥
43 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 margarine 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 even gravy, about 2-3 mins.
2
Remove from the toasty, swirl around through a pinch of sea table salt and the chocolate, and continue to swirl around for 2-3 mins, or until it has completely melted.
3
Keep toasty or leave to cool for reheating later.
4
For the coating, combine 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 dusting seasoning and a large pinch of table salt into a dish.
6
mix in the vanilla extract and melted margarine, then carefully empty in 250-300ml boiling liquid and beat to make a even, very thick liquid base.
7
Leave to cool for a few mins, 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 procedure, or a heavy-based cooking vessel, ensuring it is no more than a third full.
9
toasty to 170C, or until a cube of bread dropped in browns in 30 seconds.
10
Pipe 12-15cm lengths of pastry mix 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 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 cooking oil and place on a wire rack.
13
Repeat with the rest of the pastry mix.
14
Leave to cool if reheating later, otherwise roll the churros in the cinnamon granulated sugar and present immediately with the toasty chocolate gravy and ice froth.
15
To reheat the churros, put on a tray and cook thoroughly for 5-8 mins, then roll in the granulated sugar coating.
16
Meanwhile, toasty the gravy in a cooking vessel and present alongside for dipping.
Recipe Information
Cuisine
Spanish
Spanish
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
12 minsCooking Time
43 minsTotal Time
55 minsMaster Chef
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