Authentic churros and chocolate sauce
Sink into the comfort of hot churros and chocolate, the ultimate indulgence to start off your day.
One of my favourite Basque breakfast treats was to sit in a café on a rare morning off and watch the world go by while sinking into the comfort of hot churros and chocolate. Churros, in their most authentic form, are simple. A blend of flour, water, butter and eggs are combined and beaten like choux pastry to create a silky-smooth dough. Piped into hot fat, the rich batter is transformed into mesmerising spirals. A light dusting of cinnamon sugar is all that is required to enhance their inherent allure, while a warm chocolate sauce provides the ultimate indulgence.
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RECIPE: Churros & chocolate
Ingredients
- 120ml water
- 120ml milk
- 40g caster sugar
- ½ teaspoon salt
- 60g unsalted butter, diced
- ½ vanilla pod, split, seeds scraped
- ½ teaspoon ground cinnamon
- Zest of ¼ orange
- 125g flour
- 3 eggs, beaten
- 500ml vegetable oil for frying
For dusting
- 100g caster sugar
- 2 teaspoons ground cinnamon
For dipping
- 200g dark chocolate, chopped
- 200ml double cream
Method
- In a medium saucepan, combine water, milk, sugar, salt, butter, vanilla, cinnamon, and orange zest. Bring the mixture to a boil over medium heat, stirring well to combine. While still boiling add the flour to the saucepan all at once, beating vigorously until a smooth dough (what the French call a panade) forms which will pull away from the sides of the pan. Remove from the heat and allow to cool slightly before beating in the eggs gradually to make a smooth, thick batter. Allow to cool completely before transferring to a piping bag fitted with a star nozzle.
- Combine the sugar and ground cinnamon in a small bowl.
- In a small saucepan, heat the cream gently until it starts to simmer, being careful not to boil it. Add the broken chocolate and, removing from the heat, stir continuously until it has melted, and the mixture is smooth.
- Heat vegetable oil in a large, deep pot until it reaches 175C. Carefully pipe long strips of the batter into the hot oil, using oiled scissors or a knife to cut the dough at the nozzle. Fry the churros for 2 minutes either side until they are golden brown, turning halfway during cooking. Remove the cooked churros from the oil using a slotted spoon and drain on kitchen paper. Toss the warm churros in the cinnamon sugar mixture until they are evenly coated. Serve warm, dipping them in the hot chocolate. Serves 4