Churros with Chocolate Dipping Sauce Recipe

Method

1. Place water and butter into a small saucepan, bring water to the boil.
2. Whilst the water and butter comes to the boil, whisk the eggs.
3. Set up a bench top or hand mixer with the paddle or double hook attachment.
4. As the water has boiled, remove from the heat and add the flour. Stir until the mixture is a ball and comes off the sides. Set aside for a few minutes to cool.
5. Whilst mixture is cooling make the Dulche De Leche and chocolate sauces.
6. Dulche De Leche: Place all ingredients into a small saucepan, stir until sugar dissolves and simmer on a low temperature for 6-8minutes.
7. Chocolate sauce: Place a small saucepan with 400ml of water on to boil. Place chocolate and cream into a small bowl on top of the saucepan with water, stir regularly until chocolate melts.
8. Once the churros mixture has cooled, place into a bowl and turn the mixer to a slow speed. Add egg mixture slowly until well combined.
9. Place oil into a medium saucepan, it should be 6-8 cm deep. Heat to approx. 160˚C (you can use a temperature probe or test the oil with a small piece of the churros mixture - it should rise to the top and bubble).
10. Whilst the oil is heating up, place sugar and cinnamon into a bowl.
11. Line a plate with paper towel.
12. Fit a piping bag with a star tube. Place half of the churros mixture into a piping bag.
13. Pipe 10 cm lengths of the churros mixture into the oil (cut the churros from the piping bag with scissors). Cook for 1-2minutes (or until golden) and turn the churros.
14. Remove the churros from oil with tongs and place onto paper towel. From paper towel, place into sugar and toss to coat churros.
15. Repeat step 9 until you have no more churros mixture left.