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 marvellous 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 food styling 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.
These slightly crunchy Spanish doughnuts are perfect served with a chocolate dipping sauce. The dark chocolate and espresso give 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 – churrosPrint
Churros with chocolate and espresso sauce
A delicious churros with chocolate and espresso sauce recipe.
- 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.
Keywords: Churros, chocolate, espresso sauce
I look forward to connecting with you again in the future.