This is served as breakfast traditionally in Spain, generally between 2am and 6am with coffee. When we first told our Spanish friends we were going to serve them as dessert in our Irish restaurant, they thought they would never work. But people love them. The piping bag needs to have a nice, thin nozzle (preferably star-shaped) in order for the churros to cook correctly.
Yield: Serves 4
- 200g chocolate, 72% cocoa
- 200ml milk
- 250ml water
- 1 teaspoon salt
- 250g flour
- Vegetable oil, to fry
- Granulated sugar
1 To make the sauce, combine the chocolate and milk in a saucepan on a medium heat. Cook and stir for five minutes until the chocolate melts and the mixture is smooth
2 To make the churros, place the water and the salt in a pot and bring to the boil. Put the flour in a large bowl.
3 Once the water has boiled, add it to the flour with a wooden or plastic spoon and mix until smooth.
4 Place the mixture in a piping bag with a 2cm diameter head and make 10-12cm long churros.
5 To fry, add enough oil to a large saucepan to reach a depth of 6cm. Bring to a medium heat. Deep-fry the churros for one to two minutes or until golden brown. Use a slotted spoon to remove churros to kitchen towel to extract any excess oil.
6 To serve, pour the warm chocolate sauce into a cup or ramekin. Dust the churros with granulated sugar and dip away until your heart is content.
Tip: It’s easier to pipe the dough while it’s still hot.