I tried these Churros for the first time as a bit of an experimental dessert when having a ‘Mexican’ themed dinner party. I was a little apprehensive about making them since I’d never eaten a Churro before and didn’t really know what I was aiming for! Also, it all needs to be made just before serving, so this meant a pressure whilst the guests waited for their sweets…
This recipe is based on a highly rated ‘Allrecipe‘ one but with a few adjustments based on comments and recommendations made by reviewers. Since I made a few tweaks, I’ve decided it’s best to post the recipe I went with. It makes 8 servings…
- 2 cups of water
- 2 tbs white sugar
- 2 tbs vegetable oil
- 1 tsp salt
- 2 cups plain flour
- Oil for frying
- 1/2 cup white sugar
- 2 tsp ground cinnamon
Method: (Taken directly from website)
- In a small saucepan over medium heat, combine water, 2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
I started off piping the batter through a star nozzle in a silicone piping bag. I read a tip that it’s easier to pipe the churros onto a piece of cling film first as it is difficult to pipe them straight into the oil. This was a great tip as the dough was very stiff! So stiff in fact that the nozzle came out of my piping bag and I ended up with plain round ones.
I’d definitely recommend piping them with the star nozzle as the thin edges crispen up nicely and add an extra crunchy texture to the final product.
Caramel Chocolate Sauce
Churros are usually served with a chocolate dipping sauce, and I wanted to try a them with a thick caramel chocolate so played around with the recipe a little…
- 200g dark chocolate
- 100g brown sugar
- 100ml double cream
- large pinch of sea salt flakes
- In a medium pan make a caramel by heating the sugar until it turns into liquid and then a dark caramel colour
- Add the salt, cream and chocolate
- Reduce the heat and stir until all the chocolate has melted
- Pour into the serving bowls and allow to cool to room temperature
On cooling this chocolate dipping sauce will thicken a lot! If refrigerated it will harden and any leftovers can be used to make truffles. This chocolate sauce was a little bitter, adding more cream would lighten it up a little more.
I decided to make chocolate dipped strawberries too so dipped the strawberries into the chocolate sauce and put them in the fridge to harden. 😀