Overview
THE SWEET NATIONAL DISH OF THE SPANIARDS IS A MUST FOR ALL DESSERT FANS!
For the recipe you need:
- 40g butter
- a pinch of salt
- 200g plain flour
- 3 large eggs
- 750ml vegetable oil for deepfrying (e.g. sunflower oil)
- 300g dark chocolate (at least 60% cocoa solids)
- icing sugar for dusting
- Plus 1 piping bag fitted with a star nozzle
Preparation:
1. To make the choux pastry, bring 250ml water to the boil in a saucepan with the butter and salt. Add the flour and beat with a wooden spoon until the dough comes away from the sides of the pan and forms a ball. Remove the pan from the heat, then add the eggs, one at a time, and beat them into the dough. Set aside
2. For deep-frying, heat the vegetable oil in a saucepan (it is hot enough when bubbles form on a wooden spoon inserted into the oil). Meanwhile roughly chop the chocolate with a knife, then melt it in a metal bowl set over a saucepan of hot water.
3. Fill a piping bag with star nozzle with the choux pastry and pipe 5–8 cm long strips into the hot oil. Deep-fry the churros all over for about 1 minute until golden brown, turning them frequently with a slotted spoon. Take out the churros and drain on kitchen paper. Put the chocolate into small bowls. Dust the churros with icing sugar and serve immediately with the chocolate.
