CHURROS WITH CHOCOLATE 

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It was love at first bite for me with churros, and even more so now we have eaten them in Mexico City. There was a street-food stand selling these in front of the Museum of Anthropology, and being a typical foodie I was more excited about these deep-fried sugary dough sticks than learning about the history inside the building (shame on me!). These would be the perfect ending to a Mexican meal or serve for breakfast, which is quite traditional, with a hot chocolate. The chocolate dipping sauce is optional – they are just as good with a simple cinnamon sugar dusting.  
 
Time: 15 minutes preparation | 30 minutes cooking 
Makes: Approximately 15 long churros (depending on the length you pipe them)  
 
70g (3 ½ tablespoons / 3oz) butter 
1 cup water 
1 cup flour, sifted  
3 eggs beaten (+ you might need an extra)  
1
liter (4 cups / ¼ gal.) canola oil  
¼ cup fair trade sugar  
1 tablespoon fair trade ground cinnamon  
 
For the chocolate sauce 
100g (3.5oz) milk chocolate  
100g (3.5oz) dark chocolate  
250ml (1 cup) cream 
3 tablespoons golden syrup  
 
Cut the butter into small cubes and add to a small pot with the water. Bring to a rapid boil, then add the flour. Turn down the heat to medium/low, and with a wooden spoon quickly stir the flour in for a minute until the dough forms a ball and begins to stick to the bottom of the pot. Remove from the heat and continue to beat for

a minute to cool the mixture before adding eggs.  
 
Add a pinch of salt to the dough and then the eggs one at a time, beating well after each addition. The batter should be smooth and should slowly drop off the spoon when held at a height. If no drop is happening, add another egg and mix again. Put the batter into a piping bag that has a star tip fitted into the end. 
 
Heat oil in a pot or deep fryer to 170°C (340°F), testing with a candy thermometer if you have one. If you don’t have a thermometer you can test if the oil is ready by dipping the handle of a wooden spoon into the oil. If the oil starts steadily bubbling around the handle (not too vigorously or too slowly) it is ready. While the oil

is coming up to temperature, mix the sugar and cinnamon together in a bowl and set aside.  
 
To make the chocolate sauce, heat the cream in a medium-sized pot until hot but not boiling, and then remove from the heat. Chop the chocolate into small pieces and

add to the hot cream with the golden syrup. Leave it to sit for 2 minutes, then whisk to combine so that the sauce is glossy. Pour into a serving dish and set aside.  
 
When the oil is ready, carefully pipe 10cm (4") lengths of batter into the oil, using a paring knife to cut the end of the batter from the nozzle. I make 4 at a time. You don’t want to overcrowd the oil as it lowers the temperature. To make teardrop shapes like I did, pipe a long ‘U’ shape into the oil, then press the two ends together with two knives to join them. This must be done quickly while the batter is soft – once it becomes crisp it won’t join. Or you can just pipe long sticks, which is easier. Cook for 3-4 minutes, flipping over once until golden brown. Drain on paper towels to remove excess oil, and while still hot roll in the cinnamon sugar. Repeat the process until all

the churros have been made. Serve with the chocolate sauce on the side as a dip.

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