Micro Krill

katcakes:

Chocolate Churros

I was flipping through my February 2011 Issue of Masterchef Magazine when I came across a recipe for Churros with Chocolate Sauce. I’m not completely sure if the recipe was provided by Frank Camorra of MoVida restaurant, but this recipe looked simple and mouth watering beside the photo of the Spanish doughnut and the dripping chocolate sauce. 

I decided that since I’ve already made plain churros before, I might experiment and take a twist on the classic Spanish dish and give it a double chocolate hit. Hence why I have made these chocolate flavoured, tossed in sugar and dipped in melted chocolate. My churros are rather small and thin, since I don’t have a 1cm star nozzle, but nevertheless, the chocolate hit is definitely there. Here’s one to all the chocoholics out there, like me. 

I used the recipe in my magazine as a guide, so here’s my adapted recipe with the changes I made. 

Chocolate Churros (adapted from Masterchef Magazine, Issue 9, February 2011)

Ingredients

• 3/4 cup plain flour
• 3/4 cup self-raising flour
• 1/4 cup cocoa powder
• 160g unsalted butter, chopped
• 250ml milk
• 1 cup caster sugar
• 1 vanilla bean, split, seeds scraped
• 2 egg yolks

Method

1. To make dough, sift flours and cocoa powder together into a bowl. Place butter, milk and 250ml water in a saucepan over medium heat and cook for 3 minutes or until butter is melted. Stir in 20g sugar (or roughly 1/8 cup), vanilla seeds and a pinch of salt, the bring to the boil. Add flours and cocoa powder and, using a wooden spoon, stir vigorously to form a smooth dough. Cool for 5 minutes, then stir in yolks. Transfer dough to a piping bag fitted with a 1cm star nozzle.
   
   
2. Line two oven trays with baking paper and pipe 24 x 12cm lengths of dough onto trays. Refrigerate for 30 minutes. Place remaining sugar into a large bowl.
   
   
3. Fill a saucepan one-third full with oil and heat to 180C (or until a cube of bread turns golden in 10 seconds). Using your fingers, gently lower 8 churros into oil. Fry, turning halfway for 2 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Toss in sugar. Repeat twice with remaining churros and sugar.
   
   
4. Serve hot with melted chocolate or a chocolate sauce to dip.

ENJOY! :D

Churros. I love churros.