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Churro’s With Chocolate Sauce

This popular Mexican dessert reminds of the French choux pastry. The main difference is that it can be made without eggs and that it is deep-fried and not baked. It is served with a chocolate dipping sauce.  You could also serve it with Mexican Hot Chocolate!

Churro’s Pastry
100 g butter
350 ml boiling water
pinch salt
45 ml sugar
250 g cake flour

Chocolate Sauce
250 g good quality milk or dark chocolate
30 g butter
30 ml golden syrup or honey
100 ml cream
pinch chilli powder (optional)

  1. To make the churro pastry combine the butter, water, salt and sugar in a saucepan.
  2. Place the saucepan on the stove and bring the mixture to a boil.
  3. Remove the saucepan from the heat and add the flour.
  4. Beat the flour into the butter mixture until a ball forms in the middle of the saucepan.
  5. Set the dough aside for 15 minutes.
  6. To make the chocolate sauce, prepare a double boiler and melt the chocolate.
  7. Add the butter, syrup, cream and chilli powder, if used to the melted chocolate and stir to combine.
  8. Set the chocolate sauce aside.
  9. To make the cinnamon sugar, combine the sugar and cinnamon in a small mixing bowl and set it aside..
  10. Fit a piping bag with a star nozzle with a 15 mm opening.
  11. Transfer the pastry to the piping bag and twist the wide side of the piping bag to enclose the pastry.
  12. Pour enough oil into a deep saucepan to come at least 5 cm up the side. Place the saucepan on the stove and heat the oil to moderately hot.
  13. Line a large plate with double layer of absorbent kitchen towel and set it next to the stove.
  14. Carefully pipe the batter into the oil. Use kitchen scissors to cut the pastry when you have piped the desired length – they can be 4 to 10 cm.
  15. Fry the churro’s until light golden brown on all sides.
  16. Lift the churro’s out of the oil with a perforated spoon and transfer to the plate.
  17. Continue in this manner until you have used up all the pastry.
  18. Transfer the churro’s to the plate and sprinkle with the cinnamon sugar.
  19. Transfer to a serving dish and serve with the sauce.

About 20 churro’s.