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!
100 g butter
350 ml boiling water
45 ml sugar
250 g cake flour
250 g good quality milk or dark chocolate
30 g butter
30 ml golden syrup or honey
100 ml cream
pinch chilli powder (optional)
- To make the churro pastry combine the butter, water, salt and sugar in a saucepan.
- Place the saucepan on the stove and bring the mixture to a boil.
- Remove the saucepan from the heat and add the flour.
- Beat the flour into the butter mixture until a ball forms in the middle of the saucepan.
- Set the dough aside for 15 minutes.
- To make the chocolate sauce, prepare a double boiler and melt the chocolate.
- Add the butter, syrup, cream and chilli powder, if used to the melted chocolate and stir to combine.
- Set the chocolate sauce aside.
- To make the cinnamon sugar, combine the sugar and cinnamon in a small mixing bowl and set it aside..
- Fit a piping bag with a star nozzle with a 15 mm opening.
- Transfer the pastry to the piping bag and twist the wide side of the piping bag to enclose the pastry.
- 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.
- Line a large plate with double layer of absorbent kitchen towel and set it next to the stove.
- 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.
- Fry the churro’s until light golden brown on all sides.
- Lift the churro’s out of the oil with a perforated spoon and transfer to the plate.
- Continue in this manner until you have used up all the pastry.
- Transfer the churro’s to the plate and sprinkle with the cinnamon sugar.
- Transfer to a serving dish and serve with the sauce.
About 20 churro’s.