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| Taken from my Samsung S3 phone....couldn't get hold of the camera as it disappeared too fast |
(Adapted from Poires au Chocolat)
Ingredients
140ml water
2 tbsp brown sugar
55g unsalted butter (cut into 1/2 inch cubes)
Pinch of salt
60g all purpose flour
1 egg
1/2 tsp vanilla extract
Vegetable oil for deep frying
Castor sugar for coating
Instructions
- Combine together the water, butter, sugar and salt in a small saucepan and bring it to a low boil. Using a silicone spatula, fold in the flour and stir until the mixture comes together and begins to roll into a shiny ball.
- Take it off the heat and continue to stir for an additional 2 minutes and let the mixture slightly cool down for about 5 minutes.
- Add the eggs and vanilla and stir until fully incorporated.
- Scoop the mixture into a pastry bag fitted with a medium star tip.
- Heat up 2 inches vegetable oil in a medium pot or saucepan to 180C. Pipe a few inches of the soft dough into the hot oil, use a pair of scissors to cut the tip before piping another one. Once it started to brown, turn it over and cook until it turns golden brown on each sides. About 1 minute on each side.
- Scoop out the churros using a slotted spatula or tong and transfer them into a kitchen towel to absorb the excess oil.
- Toss them into the caster sugar.It is best eaten while warm with chocolate sauce.
75g dark chocolate
100ml double cream
1/2 tsp cinnamon
1/2 tsp sugar
Put the cream, cinnamon and sugar into a small pan and heat until nearly boiling. Chop the chocolate up and place it in a small bowl. Pour the cream mixture over. Leave it for a few minutes then stir until smooth.
