Short on time? Simply make the chocolate sauce and pair it with fresh fruit or marshmallows to dip into it.
Churros with citrus, chilli and chocolate sauce
SERVES 4-6
Ingredients
For the churros
2 cups water
180g (¾ cup) butter, chopped
2 tsp vanilla essence
1 tsp salt
2 cups cake flour
4 large eggs
Vegetable oil, for frying
For the cinnamon sugar
1 cup SELATI Pure White Sugar
2 tbsp ground cinnamon
For the zesty chilli chocolate dipping sauce
2 slabs (150g each) dark chocolate, chopped
½ cup cream
2 oranges, zested
1 red chilli, deseeded and finely chopped
For piping
1 large star nozzle
1 large piping bag
Method
- Add water, butter, vanilla and salt to a pot over high heat, stir to melt and bring to a rapid boil.
- Remove pot from the heat, add the flour and mix thoroughly with a wooden spoon until a smooth paste forms.
- Transfer paste to another bowl and cool for 10 minutes, until you can press your finger into the mixture for more than 5 seconds. (Too hot and the mixture will cook the eggs).
- Add the eggs one at a time, beating until completely combined before adding the next.
- Heat a pot of oil for deep-frying.
- Combine cinnamon sugar ingredients in a deep bowl.
- Snip off the end of your piping back and fit with your piping nozzle.
- Place bag into a long glass, folding the opening over rim of the glass.
- Spoon half of the mixture into the piping bag, close and twist to secure. Dip blades of a pair of scissors in some oil. (This prevents the batter from sticking to the scissors).
- Pipe portions of the batter into the hot oil, using scissors to snip between each churro.
- Deep-fry in batches for 2-3 minutes until golden and cooked through.
- Remove using a slotted spoon and immediately toss through cinnamon sugar to coat, then drain on paper towel. Repeat with remaining mixture to make 20-30 churros.
- Melt chocolate and cream over a double boiler until well combined. Stir through orange zest and chilli.
- Arrange churros on a serving plate with citrus, chilli chocolate sauce on the side.
CHEF’S TIP
Nozzles and piping bags can be bought at any baking store, create your own using a Ziploc bag snipped at one corner. These aren’t as sturdy, so double up on bags if you can.
