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!
I heart Churros con Chocolate…
Baking Churros is so much easier than frying. Simply pipe strips of the mixture onto your baking tray, bake and enjoy with a dusting of sugar and that delicious chocolate sauce…also, I hope you like my experiment at piping a heart Churro!
250ml of water
1/2 cup of unsalted butter
1 cup of plain flour
3 large free-range or organic eggs, at room temperature
1 tablespoon of caster sugar
1/4 tsp of vanilla bean paste (opt)
200g of good quality chocolate- I used a mix of milk and dark chocolate for bittersweetness
300ml of double cream
2 tablespoons of golden syrup
Caster sugar (and LOTS of it!)
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. 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!
So do you think you’ll try this recipe?! If so, like all my other recipes I would love to hear how they tasted! Last week Mel from lecoindemel.com baked my Nutella and Roasted Hazelnut Cake and it looked amazing. I was so happy Mel and her whole family enjoyed it over the half-term break!
Who doesn’t LOVE Nutella Cake?! You can find the recipe here…