Churros recipe with Chocolate sauce October 21, 2013
One of our recipes this week, Mexican Tortilla Stack, created by our chef Patrick was inspired by Thomasina Miers who founded Wahaca. Wahaca is a chain of Mexican restaurants dotted all around London and it is great for when you are eating in a big group. What I particularly like about the restaurant is the fact they have great desserts, I’m a big dessert person and every meal really needs to be polished off with a dessert.
So I really want to share with you one of her recipes from her cookbook: Mexican Food Made Simple. It is one of my go to cookbooks when I want to cook something for a group dinner. So I thought I’ll share with you something I made earlier in the week from the book: Churros recipe with Chocolate sauce.
Churros recipe with Chocolate sauce
- For the Churros:
- 125g Plain flour
- 125g Self-raising flour
- Pinch of sea salt
- 2 Tablespoon olive oil
- 90g Caster sugar
- 1 Tablespoon ground cinnamon
- 1 Litre sunflower oil, for frying
- For the chocolate sauce:
- 200g Dark chocolate, roughly chopped
- 50g Milk chocolate, roughly chopped
- 2 Tablespoons golden syrup
- 300ml Double cream
- Mix the sugar and cinnamon together and set aside.
- Make the chocolate sauce. Put all the chocolate in a heavy-bottomed saucepan with the golden syrup and cream. Heat over a low heat, stirring continuously to melt the chocolate, being careful not to let it burn. ( I added a pinch of salt to my chocolate)
- Sift both types of flour with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.
- In a separate bowl, mix the olive oil and 450ml boiling water together, then pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.
- Fill a large, heavy-bottomed saucepan with the sunflower oil – it should be about one-third full. Heat the oil to 170°C or until a small piece of bread browns in less than 30 seconds.
- Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors to the length you want. Be careful not to cook more than 3 at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. (I pushed my churros together to form a circular sort of shape)
- Remove from the oil with a slotted spoon and drain on kitchen paper. Toss in the cinnamon sugar. I personally left this part out as I’m not a very big fan of crunchy sugar particles.
- Reheat the chocolate sauce and pour into little cups for dipping with the churros.
I enjoy this recipe as it is quick enough to whip up during weekdays when you enjoy something sweet and comforting.