Enjoy a perfectly delicious and saucy dessert.
By Tania Cusack
Prepare the chocolate sauce first and have everything ready before you begin to fry.
- 1 cup of water ( 250ml)
- 1 and ¼ cups of plain flour
- 3 eggs (2 if very large)
- a pinch of salt
- 100 gm butter ( unsalted)(3.5 ozes)
- 1 cup of caster sugar
- 1 Tablespoon cinnamon
- 3 cups of vegetable oil
- ¾ cup of cream
- 100gm dark chocolate ( good quality up to 70% chopped)
- Chilli or even salt for sprinkling on top, optional
- Put the butter water and salt into a small pot and heat until the butter is just melted. Stir in the flour and mix well to combine. Cool for a couple of minutes. Add the eggs one at a time mixing well. The batter will be quite stiff .
- Spoon the batter into a piping bag with a star tube .
- Prepare a flat plate with the sugar and cinnamon mixed together. This will be to roll the Churros in when cooked.
- Choose a low sided pot or deep fry pan. Put this on a medium heat. Test the temperature by dropping a small amount of dough into it and check if it bubbles.
- When the oil is ready begin to pipe long fingers of dough into the pan only a couple at a time. Once they are golden remove them with tongs and drain then put onto draining paper and then the sugar, shaking them to coat. Continue like this till the dough is finished.
- Warm the cream, take off the heat and stir in the chocolate till melted. Add a little more cream or milk if too thick
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.