Churros con Chocolate

Listener 19/9/2009

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Ratings: 5.0 / 5 FROM 1

Serves 4

In Spain and Mexico, churros are normally served for breakfast, accompanied by a steaming pot of hot chocolate sauce. I find the idea of eating something deep-fried for breakfast a bit offputting, so would serve them as a mid-afternoon dessert or snack, instead. The churro recipe is more familiar to us as choux pastry, used to make éclairs and profiteroles, but here they are fried until crunchy.

Ingredients

1	Vegetable oil, to fry
250 ml	Water
120 g	Unsalted butter
1 pinch	Salt
250 g	Flour
3	Eggs
60 g	Brown sugar
1 pinch	Cinnamon

Chocolate Sauce

120 g	Dark chocolate
125 ml	Milk
125 ml	Cream
100 g	Sugar

Directions

Pour 4-5cm of oil into a deep saucepan and heat to 180 degC (gauge the temperature with a deep-frying thermometer if you have one).
Make the base by bringing the water, butter and salt to a simmer. Add the flour, then stir over a low heat until the mixture comes away from the sides of the pan and forms a ball.
Remove from the heat and use a wooden spoon to beat in the eggs. The mixture will become glossy and smooth.
Spoon into a piping bag fitted with a star nozzle, then squeeze 10cm-long strips directly into the hot oil. Do this in small batches and don't overcrowd the pan. Cook until golden brown - about 4 minutes.
Remove from the oil using a slotted spoon, then place on absorbent kitchen paper.
Mix the sugar and cinnamon in a small bowl, then roll the hot churros in the mixture. Arrange the churros on a plate with the chocolate sauce alongside. Serve immediately.
Chocolate Sauce: roughly chop the chocolate into pieces and place into a small saucepan with the cream, milk and sugar. Heat gently until the mixture is smooth and thickened - about 5 minutes.
Remove from the heat and pour into a bowl for dipping.