Emma Bakes… Churros with Chocolate Sauce
Can’t tell your burritos from your enchiladas? Don’t know the difference between a taco and a tostada? Also, what in the holy hell is a chimichanga? If Mexican food is baffling to you, it’s not surprising. We live in Ireland – there’s hardly a huge Mexican community here to share their culinary delights with us, sadly.
You may, however, have heard of the sweet treat, churros. If not, consider these the Mexican equivalent of a donut (and if you haven’t heard of donuts, there’s nothing I can do for you. Get outta here!). Instead of the thick round dense donuts we’re used to, these are long and thin and fluffy, dusted with cinnamon sugar and dunked in chocolate sauce. SO GOOD! I’m not sure what to else to say here except that these are bloody delicious and you have to make them! Vamos!
Ingredients: Makes enough for 6-8 people
For the Cinnamon Sugar:
- 65g Sugar
- 1 Teaspoon Ground Cinnamon
For the Sauce:
- 250ml Cream
- 100g Dark Chocolate, broken into small pieces.
For the Dough:
- 250ml Water
- 1 Tablespoon Sugar
- 115g Cup Butter, cubed
- 125g Plain Flour
- 3 Eggs, lightly whisked
- Vegetable Oil for frying
Method
Put the sugar and cinnamon in a bowl and mix together. Set aside.
Bring the cream to the boil in a small pan.
Put the chocolate in a bowl and pour the hot cream over the top. Stir until the chocolate melts into the cream. Set aside.
In a medium pan, put the water, sugar and butter. Bring to the boil, stirring occasionally.
Turn the heat to low and dump in all the flour. Beat vigorously with a wooden spoon until a smooth paste is formed. No lumps, you guys!
Take the pan off the heat and allow to cool for a few minutes then pour the egg in a little at a time, beating well after each addition until you have a thick sticky mixture. It might look like it’s separated but keep going – it’ll be fine.
Spoon the dough into a piping bag fitted with a star nozzle.
Fill a large pan a third of the way up with oil. Put over a medium heat and leave for a few minutes to get hot. Please, please keep your eye on it. DON’T SET YOUR KITCHEN ON FIRE! Read this kitchen safety information just to be sure.
Carefully pipe lengths of the dough into the oil, snipping the end with a scissors. I did about 4 at a time.
Turn the churros a couple of times and, when puffed up and a deep golden brown, transfer to some kitchen paper to soak up the excess oil. They should only take a minute or two to cook.
Toss the warm churros in the cinnamon sugar.
Serve with some of your chocolate sauce. Best eaten as soon as they’re made so dive in!!
