Chocolate churros with chocolate & salted caramel sauce

Method9 steps · about 50 min

1. 1

   Step 1: Heat the muscovado sugar (120 g) and sauce butter (60 g) in a saucepan until the sugar melts. Add the double cream (250ml) and simmer for two to three minutes until smooth. Take off the heat, add the sauce pinch of sea salt (1 pinch) and broken dark chocolate (100g), and stir for two to three minutes until the chocolate melts completely.

   Simmer the cream sauce before adding chocolate · 3 minUses 120 g light muscovado sugar for the sauce · 60 g butter for the sauce · 250ml Double Cream · 100g Dark Chocolate · 1 pinch sea salt for the sauce

2. 2

   Step 2: Keep the finished sauce warm. In a separate bowl mix the golden caster sugar (100g), cinnamon (2 teaspoon) and small pinch of fine sea salt to make the coating.

   Uses All finished chocolate-caramel sauce · 100g Golden Caster Sugar · 2 teaspoon Cinnamon · 1 small pinch fine sea salt for the coating

3. 3

   Step 3: Melt the 50 g dough butter gently if it is not already melted. Mix the flour (200g), sifted cocoa (50g), baking powder (1 teaspoon) and large pinch of dough salt. Stir in the vanilla (1 teaspoon) and melted dough butter, then carefully whisk in 250–300 ml boiling water to make a smooth, very thick batter.

   Uses 200g Plain Flour · 50g Cocoa Powder · 1 teaspoon Baking Powder · 1 teaspoon Vanilla Extract · 50 g melted butter for the churro dough · 1 large pinch salt for the churro dough · 250–300 ml boiling water for the churro batter

4. 4

   Step 4: Let the batter cool for a few minutes until safe to handle, then transfer it into a sturdy piping bag with a medium star nozzle.

   Uses All mixed churro batter

5. 5

   Step 5: Fill a heavy saucepan no more than one third full with sunflower oil, or fill a deep fryer according to its instructions. Heat the oil to 170°C, checking with a thermometer.

   Uses Sunflower oil for deep-frying, enough for the pan

6. 6

   Step 6: Pipe four or five lengths of batter, each 12–15 cm long, carefully into the hot oil, cutting each from the nozzle with scissors. Fry for about four minutes, turning as needed, until crisp and cooked through.

   Fry each batch of churros · 4 minUses Batter for the first four or five churros · The sunflower-oil frying bath

7. 7

   Step 7: Lift the first batch onto a wire rack to drain. Fry and drain the remaining batter in batches of four or five in the same oil, returning it to 170°C between batches. Each batch takes about four minutes; keep all finished churros together.

   Fry each remaining batch · 4 minUses The first fried churros and frying bath · All remaining batter

8. 8

   Step 8: While the churros are still warm, roll them in the cinnamon-sugar coating. Keep any unused coating separately.

   Uses All freshly fried churros · The mixed sugar-cinnamon-salt coating

9. 9

   Step 9: Serve the coated churros immediately with the warm chocolate and salted caramel sauce for dipping and optional vanilla ice cream.

   Uses All coated churros · The finished sauce kept warm · Optional vanilla ice cream for serving