If you asked me what my favourite thing to eat in the whole world is then Churros would be my answer. Crunchy and crisp, a lovely sweet, sugary flavour and served with the world’s most delicious chocolate sauce (my recipe!), what else would be my choice? My love of Churros began when I tried some of most amazing delicious ones from a Street Vendor in Mallorca. I enjoyed each and every bite whilst admiring the beautiful sea views and lovely warm evening sun. So because they we’re soooo good, I finally got round to ticking homemade Churros off my ever-growing baking list. But as I’m not a fan of frying, I baked these instead and they were so amazing. And from looking at my pictures, you wouldn’t have guessed they weren’t fried?! These baked Churros weren’t just easier to make, they tasted lighter and we’re super crisp on the outside too. And I kept the recipe traditional by rolling the Churros in LOTS of sugar without the cinnamon. Enjoy!
Ingredients- recipe inspiration from howtocookthat
Churros Mixture –
250ml (1 cup) water
1/2 cup unsalted butter
1 cup plain flour
3 free-range or organic eggs, at room temperature
1 tablespoon caster sugar
1/4 tsp vanilla bean paste (opt) or 1 tsp of vanilla extract
Chocolate Sauce – What Jessica Baked Recipe
200g good quality chocolate – I used a mix of milk and dark chocolate for bittersweetness
300ml double cream
2 tablespoons golden syrup
For rolling –
Caster sugar + some ground cinnamon, if you like!
1. Gently melt the water and butter. Then add the flour and stir constantly until the mix clumps together and comes away from the side of the pan. Then take off the heat and allow to cool. Add the eggs one by one, beating and incorporating each egg individually before you add the next. Then add the sugar and vanilla bean paste and mix to combine.
2. Preheat your oven to 200 degrees C. Now fit a large piping bag with a large star tip nozzle. Fill the piping bag with the Churros mixture. Then line two large baking trays with some parchment/non-stick paper. Pipe whatever size Churros you like- I went for straight smallish Churros.
3. Bake the churros for 12-15 minutes or until nice and golden on the outside. Roll immediately in some sugar and then serve alongside the sauce.
* Make the sauce whilst the Churros bake- combine the chocolate, cream and syrup in a small saucepan. Melt gently, stirring constantly until you have a smooth and silky rich chocolate sauce, the sauce will keep warm in the saucepan for about 10 minutes.
Look at that lush chocolate sauce! Me and my sister we’re literally addicted to this amazing sauce we ate it straight from the saucepan!