So I decided to make a second attempt at this month’s DB challenge. I have had cravings for crispy, sugary churros dunked in hot chocolate sauce since having them for breakfast at this year’s Glastonbury Festival (what?! of course churros are a legitimate breakfast food!).
I wasn’t sure if it was a dish I could recreate at home, but the recipe for these sticks of cholesterol-building goodness was actually really easy, just flour, salt, butter and water. Thinking about it, this is dangerously easy because pretty much everyone keeps these ingredients on hand at all times!
It turned out I also already had the perfect piping equipment to make the distinctive churro shape, it seemed the star (nozzles) had aligned in my favour and there was no way I was getting out of making them now…
A bit of mixing, resting, piping, frying and dusting later and ta-dah! DELICIOUS churros.
Of course I had to make a chocolate sauce to go with, and as luck would have it Mr Ramsay helpfully provided a recipe alongside the churro instructions. The sauce (which was really a warm ganache) was spiced with orange, vanilla, chilli and cinnamon and was really beautiful (not to mention rich, eek!)
I much preferred my second attempt at the DB challenge to the regular doughnuts, perhaps it was the memories of muddy fields, searing sunshine and loud music that came flooding back, but I suspect it was the simplicity of this amazing recipe. I think everyone should try making their own churros, but be careful, you might get hooked too!
Adapted from Gordon Ramsay @ Channel 4
250g plain flour
Pinch of salt
50g unsalted butter
For the hot chocolate:
150g dark chocolate (70% cocoa solids) plus extra for grating
300ml double cream
1 vanilla pod, split
2” stick cinnamon
¼ red chilli, unchopped
1 orange, 3-4 pieces of peel only
For the sugar and cinnamon:
Approx 50g caster sugar for dusting
Approx 3 tsp ground cinnamon
300ml vegetable oil for deep frying
Sturdy piping bag with a star nozzle
Place the flour and salt in a mixing bowl. Melt the butter in a small saucepan and add the water and bring to the boil. Straight away pour this into the flour and mix using an electric whisk to make a smooth paste. The finished paste should slowly drop from the whisk; if the mixture is too dry, add up to 3 tablespoons of warm water to loosen the mixture slightly. Cover with cling film and place in the fridge to rest for 30 minutes.
To make the spiced chocolate break the chocolate into a heatproof bowl; heat the double cream in a saucepan with the vanilla pod, cinnamon stick, orange peel and chilli and bring to the boil. Strain the peel and spices from the cream onto the broken pieces of chocolate. Stir until the heat from the hot cream has melted the chocolate completely.
Mix caster sugar and some ground cinnamon on a plate to roll the churros through once cooked.
Spoon the churros paste into a sturdy piping bag fitted with star nozzle and chill until ready to use. Heat vegetable oil in a deep fat fryer or heavy bottomed pan to 180°C. Deep fry the churros a few at a time: pipe out 3-4 inch lengths directly into the hot oil and deep fry for approximately 4 minutes until golden brown and cooked through.
Remove the crispy churros with a slotted spoon and drain any excess oil. Place the drained churros directly onto the plate of sugar and cinnamon and coat generously while they are still warm.