Warning: It will be hard to read this blog without drooling excessively!
Churros are a delicious sweet snack that originates from Spain and Portugal. Traditionally they are served with a chocolate or caramel sauce and black coffee. We can imagine it now – soaking up the summer sunshine in the streets of some beautiful Spanish town. Nowadays you can grab a churro in many different countries all over the world. A number of different Mexican and Spanish chain restaurants will feature these on their menu as a dessert option. However the best Churros are made authentically – fresh, piping hot and served with a suitably sugary sauce.
50g butter (melted)
250g plain flour
1 tsp baking powder
Pinch of salt
Approx.1 litre oil (we suggest sunflower for best results)
*You can also add ½ tsp of vanilla extract for a sweeter taste.
120ml double cream
100g dark chocolate chips
First mix your sugar and cinnamon together and set aside – you will coat the churros in this after they have been cooked.
Next boil the kettle, measure out 350ml of boiling water and add the melted butter. In a large bowl sift the flour and baking powder together with a pinch of salt. Make a well in the centre of the dry mix using a wooden spoon and pour the liquid mix into the centre. Use the wooden spoon to beat the two together quickly. Mix until lump free – it should form a wet sticky dough like mixture. If the dough seems too wet and sloppy then add a little flour.
You can set the mixture aside for 10 minutes while you make the sauce or do so at the end. To make the sauce simply heat the cream and mix in the chocolate chips until smooth over a low heat. You can do this either in the microwave in short 30 second bursts or in a saucepan on the hob.
To cook the churros fill a large deep saucepan one-third full of oil. Heat until the oil reaches 190°C, you can check this with your Thermapen®.
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Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the churro dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp.
Once ready, remove with a slotted spoon and drain on some kitchen paper. Lightly roll/dust each churro with the cinnamon sugar and serve fresh with your warm chocolate sauce.
*It’s important to take care when cooking with hot oil – please ensure you are doing so safely. Wearing gloves and protective eyewear is recommended and we suggest keeping children a good distance away.
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