Chocolate Churros

Thursday, June 11, 2009

Chocolate Churros
(pictures to come)
Makes about 20
½ cup milk
½ cup water
90grams butter, chopped
1 cup plain flour, sifted
1 egg lightly beaten
50g dark block chocolate, grated
Vegetable oil for deep frying
½ cup caster sugar
1 teaspoon ground cinnamon

Combine milk, water and butter in a medium saucepan. Heat on low until butter melts then bring to the boil.

Add flour to pan all at once and beat vigorously with a wooden spoon until mixture comes away from the sides of the pan. Set aside to cool slightly.

Add egg, beating until well combined. Beat in chocolate.

Heat oil in a deep fryer or large saucepan on high until a little dough sizzles immediately when it is added.
Spoon the dough into a piping bag fitted with a medium (1.5cm) star nozzle. Reduce heat to low.

Carefully pipe the dough, in 3cm strips, into the oil in batches – do not overcrowd the pan. Deep-fry for 2-3 minutes, turning, until golden brown and cooked through - oil must not be too hot. Drain on paper towel.

Combine the caster sugar and cinnamon in a bowl. Toss hot churros the sugar mixture.

Serve with coffee or tea.


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