Cinnamon Dusted Churros with Melted Chilli Chocolate
Hot, crispy cinnamon sugar dusted churros with hot melted chilli chocolate. What more could you want for an epic dessert?
Ingredients
- 250 ml water
- A pinch of salt
- 100 g butter
- 75 g plain flour
- 75 g self-raising flour
- 3 eggs
- Plenty of rice bran oil for deep frying (or any other light oil)
- 100 g caster sugar
- 20 g cinnamon
- 150-200 g of chilli chocolate (or any other type of chocolate you like)
Instructions
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Put the water, salt and butter in a pot, then bring to a boil. Once the water is boiling turn the heat down to bring the water to a gentle simmer.
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Once the butter is completely melted, add your flour and self-raising flour then stir through until you get a dough that doesn't stick to the sides of the pot.
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Turn the heat up to about medium flame and keep stirring in the pot for a couple of minutes to make sure that you have cooked all of the flour.
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Transfer the dough to a large mixing bowl and let it cool for a few minutes.
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Once the dough is quite warm (not hot enough to scramble the eggs but not cold either), started cracking in your eggs one at a time stirring through until well combined on each addition. I recommend using an electric beater for this step.
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Next, pour plenty of your rice bran oil in a pot or pan (enough to deep fry your churros) Then start pre-heating over medium-high flame.
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Set up your piping bag with a star nozzle attachment, then fill it with your choux pastry. Have a clean pair of scissors ready too.
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Put your sugar and cinnamon in a tray, then mix together until well combined.
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To test the oil, you can add a tiny bit of choux pastry to it, if the pastry floats and bubbles, the oil is hot enough.
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Get your scissors and your choux filled piping bag ready. Bring the nozzle of the piping bag toward the oil, then slowly pipe the pastry in the oil, snipping the pastry to your desired length. My churros were about 4-5 inches long but you can make them as long or short as you like.
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Be careful not or overcrowd the pot/pan and fry the churros on both sides until golden brown and cooked through, using a pair of tongs to turn them over.
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Once the churros are cooked, transfer them onto kitchen paper to quickly drain. Then put the churros in the tray with the sugar and cinnamon while they're still hot. Toss the churros in the cinnamon sugar until they are lightly coated all over. Lightly tap off the excess and transfer onto a plate or board.
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Cook the churros until you have used up all of your choux paste.
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Break your chilli chocolate up into little pieces, then put it in a ramekin or a mini bowl. Microwave your chocolate for about 20 seconds at a time stirring on each occasion until the chocolate is melted. Serve the melted chocolate with the churros and enjoy!
Recipe Video
Recipe Notes
- Use a cake mixer or an electric beater to beat the eggs unto the pastry.
- If you don't have a piping bag, remember that you can use a sandwich bag instead.
- Don't forget to drain the churros before tossing them in the cinnamon sugar. However, make sure they are still hot otherwise the sugar won't stick to the churros.
- Heat the oil up in the pot over one of the back stoves for safety.
- Don't pipe the oil in from a height, otherwise, the oil can splash.
- Serve these churros as soon as they are done. The fresher they are, the better.
- Remember, you don't have to use chilli chocolate, use any type of chocolate you want.