Chilli chocolate churros
- Makes about 10 churros
- Hands-on time 40 min
Churros are essentially a fried choux pastry dough with deep ridges that are the perfect carrier for sugar and thick chocolate sauce. Martha Collison adds chilli to the sugar, in her recipe, meaning the heat bursts through the creamy chocolate sauce, creating a flavour sensation.
Martha says: “If I’m honest, to me school trips to Spain were just a hunt for the best churros! In fact, I even found out that I was one of the successful 12 bakers chosen for the Great British Bake Off midway through eating a churro in a café in Segovia.”
- 23.6g (sugar 13.9g)
- 200ml boiling water
- 25g butter
- 1 tbsp caster sugar
- ½ tsp fine salt
- 125g plain flour
- 1 medium free-range egg
- 1 litre vegetable oil for frying
For the topping
- 50g caster sugar
- ½ tsp cinnamon
- ½ tsp chilli powder
For the chocolate sauce
- 100g dark chocolate, chopped
- 150ml double cream
- 1 tbsp golden syrup
You’ll also need…
- Piping bag with a large star nozzle
- In a large saucepan, heat the water, butter, sugar and salt until bubbling and the sugar has dissolved and the butter has melted. Remove from the heat and beat in the flour vigorously until the mixture forms a smooth ball. Leave to cool for 5-10 minutes.
- Whisk the egg in a small jug, then add to the cooled dough. Beat the egg in by hand with a wooden spoon or use an electric whisk until you get a smooth mixture – the batter will be very thick.
- Fit a piping bag with a large star nozzle and line a baking tray with non-stick baking paper. Fill the piping bag with batter and pipe 8-10 oval or teardrop shapes. The batter will be quite stiff but persist with piping the piping.
- Pour the oil into a large saucepan (no more than half full) over a medium heat. When you drop in a small piece of bread in the oil and it sizzles vigorously (around 190ºC on a digital probe thermometer), it’s hot enough to cook. Carefully lower the churros into the hot oil, 2 or 3 at a time. They might sink to the bottom, but they will rise as they cook. Fry for 3-4 minutes, turning occasionally, until they’re an even, golden-brown colour on both sides.
- Remove the churros from the oil with a long handled slotted spoon or frying basket and pat dry with kitchen paper. Mix the sugar, cinnamon and chilli powder together in a small bowl, then sprinkle the mixture over the churros until they are nicely coated.
- To make the chocolate sauce, put the chocolate, cream and syrup into a small saucepan and heat over a low heat, stirring until melted and smooth. Remove from the heat and stir in the butter, then pour into a small bowl and dip the churros into the warm sauce.
Taken from Crave, published by HarperCollins, £16.99. Photograph: Laura Edwards
Once you’ve made your churros batter and spooned it into a piping bag, you can refrigerate the bag for up to 3 days. When you want fresh churros, simply heat up your oil as directed above and pipe straight into the oil, snipping with scissors when the churros are your desired length. Fry until golden brown (smaller churros will cook much more quickly).
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