Saturday, 15 October 2016

Churros with Chilli-Chocolate dip

125g granulated sugar
100g unsalted butter,chilled and cubed
175g plain flour
1tsp baking powder
1 egg
1ltr veg oil

For the chilli chocolate sauce

110g 45% dark chocolate,broken into pieces
2tbs golden syrup
110ml double cream
1/2 tsp chilli flakes
1/4 tsp ground cinnamon

Put 75g of the suger on a plate and set aside.Put the remaining sugar,butter and 250ml cold water in a medium saucepan with a pinch of salt.Over a med heat,stir the mixture constantly until the butter is melted,then bring to the boil.Remove from the heat,then add the flour and baking powder.Beat well until combined.Add the egg and beat until glossy and smooth.Spread the mixture onto a plate and leave to cool for 10 min.Meanwhile make the chocolate sauce by combining the chocolate,syrupand double cream in a med pan over a low heat.Stir until the chocolate has melted and a glossy sauce has formed.Add the chilli and cinnamon,then remove from the heat.Keep warm.Pour the oil into a large,deep saute pan  (25cm x 7cm) and heat to 180c.If you don't have a digital thermometer,you can test the oil by putting in a chunk of bread;the temp is right when it takes 60 sec to brown.Meanwhile,line a large baking tray with nonstick baking paper.Attach a star nozzle to a large piping bag,then spoon in the cooled dough into the bag.Once the oil is hot enough,pipe 3 x 12cm strips of dough vertically into the oil,cutting the end of each strip to release.Cook for 2-3 mins,gently turning once with a slotted metal spoon.Once cooked,remove from the pan using a slotted spoon and transfer to the baking tray to drain.Leave for 1-2 mins,then roll in the remaining sugar to serve.Continue until you have made 18 churros in all.Serve with the warm chocolate sauce.

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