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 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. So because they we’re so yummy I wanted to make some of own. But as I’m not a fan of frying I decided on baking these churros instead. These baked churros weren’t just easier to make but they tasted lighter and we’re just as crispy as the traditional fried kind. The freshly baked churros were tossed into sugar and then served with my homemade double chocolate dipping sauce!
Recipe inspiration from howtocookthat
Churros Mixture –
250ml (1 cup) water
120g (1/2 cup) unsalted butter
120g (1 cup) plain flour (all-purpose)
3 medium free-range eggs
1 tablespoon caster sugar (superfine)
1 tsp of vanilla extract
Chocolate Sauce –
200g chocolate – I used a mix of milk and dark chocolate
300ml double cream
2 tablespoons golden syrup
1. To make the churros: 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 180 degrees Fan/200°C/400°F/Gas Mark 6. Line two large baking trays with parchment paper and place to one side. Fit a large disposable piping bag with a large open star tip. Fill the piping bag with the churro mixture. Pipe long stripes of the dough onto the lined baking trays, leaving a few inches space in between each one. You can pipe the churros as long as you want. Bake the churros for 12-15 minutes, or until they’re nicely puffed and a light golden colour. Roll immediately in some sugar and then serve alongside the sauce.
3. To make the chocolate sauce: 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.
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