Churros with chocolate and espresso sauce
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Churros with chocolate and espresso sauce
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Delicious churros with chocolate and espresso sauce recipe.
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Ingredients
- 250 ml water
- 100 g butter
- pinch of salt
- 2 T sugar
- 125 g bread flour
- 3 large eggs
- ¾ cup castor sugar
- 3 t cinnamon
- oil for frying
- chocolate espresso sauce
- 150g good quality dark chocolate with 70% cocoa solids
- 125 ml cream
- 60 ml 1/4 cup milk
- 60 ml espresso
Instructions
- 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 overcrowd the pan, and fry a maximum of 3 at a time. Turn the churros over when they are brown on one side and continue to cook the other side until golden. Remove them with a slotted spoon and drain them 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.
Notes
- Leave the espresso out if you prefer chocolate sauce on its own.
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