Updated: Apr 12
So we had a request for some churros for an event which we cooked at last week. It was not originally on our menu so we ran some tests and agreed that we could do it for the event. What a success, golden brown crunchy exterior with a soft delicious centre. Served with chocolate sauce they went off!
Churros is originally a breakfast food in Spain but these work great to finish an event and are enjoyed by all.
We thought we would share our recipe with you all so that you can try it at home. Give it a go and let us know how you went!
Of course if you have a function coming up and want churros as part of the event, get in contact as we now offer it on our menus.
Churros with chocolate sauce:
500ml full cream milk
4 tsp castor sugar
2 tsp vanilla essence (or 3 vanilla beans)
230g plain flour
6 large egg yolks
vegetable oil for deep frying
cinnamon sugar - combine 1 cup castor sugar with 4 tsp cinnamon
250ml pouring cream
To make chocolate sauce:
Combine chocolate and cream in a large bowl over a pot of simmering water. Ensure the pot does not touch the water. Allow to melt stirring occasionally until fully combined. Keep warm.
To make churros:
Combine milk, sugar, butter and vanilla together in a large saucepan. Bring to boil over hight heat. Once boiling, remove from heat add in flour and stir with a wooden spoon to combine and form a dough. Allow to stand for 5 minutes then add egg yolks, 1 at a time beating well between each addition.
Spoon dough into a piping bag fitted with a star nozzle. We find around a 1.5 or 2cm nozzle works best.
Heat oil to 175 degrees Celsius (use a thermometer or a small deep fryer).
Pipe 5-8cm lengths into the oil pinching the end of the dough to separate from the piping bag.
Deep fry churros in batches until golden brown. (approx. 2 - 3mins) Drain on absorbent paper.
Dust with cinnamon sugar and serve with dipping bowls of chocolate sauce.