Churros have to be amongst my all-time favourite sweet treat so I decided to end of my year of recipes on a sugary high. It’s also the festive season where we stop worrying about calories. We know January is coming when the new year resolutions kick in.
It’s been a particularly marvelous year for me work wise. Not only did I write and produce my second cookbook which is due to be published in March 2015 by Penguin Random House, but I got to work with Breville – a top end appliance brand from Australia. I completed a dream project developing 24 recipes using their amazing machines and I was lucky enough to style them all with photographer Warren Heath. It was the best foodstyling stills shoot of my career thus far, and I’m so enjoying seeing the images rolling out all over the place. You will see a few appear in @Home stores – where Breville is sold, and in Food & Home Entertaining magazine. I get to share all these recipes here over a year, styled and shot in my own way. These churros with an espresso chocolate sauce is one of them.
I’ve used two appliances to make these churros. The Breville Espresso Bean to Cup and the Breville Deep Fryer Hurry and check if they are on sale because Breville are still running their unbelievable Celebration until the 24th of December. Appliances are marked down ridiculously. Its like Black Friday every day for 6 weeks.
So I hope you all have had a good year and thank you for stopping by to visit my foodie home on the web. Its been so lovely to have you here. If you celebrate Christmas, I wish you a very happy one, and may 2015 be a beautiful year for you all.
These slightly crunchy Spanish doughnuts are perfect served with a chocolate dipping sauce. The dark chocolate and espresso gives the sauce an intense slightly bitter flavour. It’s quite thick, which is a departure from the traditional, but simply add more cream and or milk if you want to thin it down a bit.
Recipe – churros
- 250ml water
- 100g butter
- pinch of salt
- 2T sugar
- 125g bread flour
- 3 large eggs
- ¾ cup castor sugar
- 3t cinnamon
- oil for frying
chocolate espresso sauce
- 150g good quality dark chocolate with 70% cocoa solids
- 125ml cream
- 60ml (1/4 cup) milk
- 60ml espresso
In a medium pot bring the water, butter, salt and two tablespoons of sugar to the boil.
Once boiling, add the flour and mix vigorously to make a roux. Set aside and allow to cool.
Beat 3 eggs and then add this to the roux and continue to beat. Use an electric mixer for this. You will now have a nice thick paste.
Heat the oil in the Breville Quick fry to 190C. You can drop a little batter in to test if it’s ready.
Fill a piping bag fitted with a big nozzle and carefully pipe long strips of batter directly into the oil, cutting off the ends with a knife when long enough. It will immediately start bubbling. Be careful not to over crowd the pan, and fry a maximum of 3 at a time. Turn the churros over when they are brown on the one side and continue to cook the other side until golden. Remove them with a slotted spoon and drain on kitchen paper.
Mix the cinnamon and castor sugar together and toss the churros in this while they are still warm. Use tongs if necessary.
To make the sauce, put all the ingredients except the espresso in a double boiler and melt together. Once it is a nice glossy consistency, add the freshly made espresso, stir and serve.
* Disclaimer * This post has been sponsored by Breville South Africa. I am working on a few projects with their marketing team, including developing recipes using these amazing appliances. Breville appliances are exclusively available at @Home nationwide.
I look forward to connecting with you again in the future.