NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

Churros are long, fluted dough­nuts made from a choux-style pas­try and served with thick hot cho­co­late for dip­ping. This in­dul­gent dessert is known in Mex­i­can as Churros con Cho­co­late Caliente, and it’s dan­ger­ously de­li­cious. You will need a large pip­ing bag with a 1cm star noz­zle.

100g but­ter

300ml wa­ter

2 tea­spoons sugar 1 tea­spoon vanilla ex­tract 130g plain flour, sifted 4 eggs, lightly beaten

Sugar coat­ing:

150g caster sugar

1½ tea­spoons ground cin­na­mon

Dip­ping sauce:

½ cup cream

20g but­ter

2 ta­ble­spoons liq­uid glu­cose or

corn syrup

175g dark cho­co­late (at least 60% co­coa),

bro­ken into pieces

½-1 tea­spoon ground chilli pow­der

Melt but­ter in a large saucepan over medium heat. Add wa­ter, sugar and vanilla and bring to the boil.

Add flour all at once and stir vig­or­ously over low heat, us­ing a wooden spoon, un­til mix­ture comes away from the side of the pan.

Take off heat and con­tinue to stir for a minute then add beaten eggs a lit­tle at a time, beat­ing be­tween each ad­di­tion, to make a smooth dough. Al­low mix­ture to cool then spoon into a large pip­ing bag fit­ted with a 1cm star noz­zle.

Heat oil in a deep fryer or large pot.

Pipe dough care­fully into the hot oil in about 12cm lengths, us­ing scis­sors to snip off each length. Fry 2 or 3 at a time for about 2 min­utes each side. Drain on pa­per tow­els.

While hot, toss in the com­bined caster sugar and cin­na­mon. Serve warm with the cho­co­late dip­ping sauce.

Dip­ping sauce: Place cream, but­ter and liq­uid glu­cose in a small saucepan and stir over medium heat un­til mix­ture be­gins to sim­mer. Take off heat and add cho­co­late and chilli, stir­ring un­til cho­co­late has com­pletely melted. Serve im­me­di­ately.

Serves 8, makes about 16 churros

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