adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Churros with caramel and chocolate sauce
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Make delectable Spanish doughnuts for a sweet treat anytime.
Ingredients:
  • 250ml (1 cup) water
  • 80g unsalted butter
  • 20.00 gm caster sugar
  • 150g (1 cup) plain flour
  • Large pinch salt
  • 2 eggs, at room temperature
  • 100g (1/2 cup) caster sugar, extra, to roll
  • Vegetable oil, to deep fry
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) water
  • 80ml (1/3 cup) double cream
  • 200g dark chocolate, coarsely chopped
  • 250ml (1 cup) thickened cream
Instructions:
  • To make the caramel, gently mix sugar and water in a saucepan over low heat, using a wet pastry brush to brush down any sugar from the pan's sides. Cook for 5 minutes until sugar dissolves. Then, increase heat to high and bring the mixture to a boil.
  • Heat the caramel without stirring until it turns deep golden in color. Remove from heat, cautiously add the cream (watch out for splattering), and let the caramel sauce sit for 15 minutes to slightly thicken.
  • To make the chocolate sauce, melt together the chocolate and cream in a saucepan over medium heat. Stir constantly for around 5 minutes until the chocolate is fully melted and the mixture is smooth. Set aside to keep warm.
  • Combine water, butter, and sugar in a saucepan and stir over medium heat until it boils. Add flour and salt, and stir with a wooden spoon for 1 minute until the dough pulls away from the sides of the pan. Let it sit for 5 minutes.
  • Combine eggs into dough one at a time using electric beaters until well combined. Spoon the mixture into a large piping bag fitted with a 1.5cm fluted nozzle, ready to use. Sprinkle extra sugar on a plate for coating.
  • In a saucepan, heat oil to 180C over medium heat until it reaches a depth of 6cm. Pipe four 12cm lengths of dough into the hot oil, cutting them with a knife. Fry for 2-3 minutes until golden, then drain on paper towel and toss in sugar. Repeat with the remaining dough, reheating the oil as needed.

Similar Recipes