- 50 gram butter, unsalted
- 1 teaspoon vanilla extract
- 250 gram plain flour
- 1 liter of sunflower or vegetable oil
Ingredients for the raspberry chocolate sauce
- 200 gram dark chocolate, unsalted and unsweetened
- 100 ml double cream
- 100 ml milk, we’ve used whole milk
- 3 tablespoons agave syrup or plain honey
- 1/2 teaspoon vanilla extract
- handful of (frozen) raspberries
Ingredients for the coating
- 100 gram regular sugar (caster sugar)
- 2 tablespoons cinnamon
Kitchen equipment needed
- 1 medium-sized pan
- 1 saucepan
- 1 large pan or deep fryer.
- Mixing bowl (+ stand mixer)
- Sieve + spoon
- Piping bag with star nozzle
- Small bowl
- Kitchen paper
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Preparing churros dough — 10 minutes
PUT the medium-sized pan on high heat, and add in 350 ml water. LET it come to a boil, then add in 50 grams of unsalted butter and 1 teaspoon of vanilla extract. Keep stirring until the butter has completely melted. SIFT the flour using the sieve into the mixing bowl. ADD in a nice big pinch of salt, then make a well in the centre of the flour. Turn off the heat, then pour in the contents of the medium-sized pan into the mixing bowl.
VERY quickly beat the butter and water mixture into the flour using your stand mixer or -if you don’t have one- manually using a wooden spoon. Continue beating the batter until lump-free. Feel the dough, if it doesn’t stick to your fingers, it’s ready. For those of you who made puff pastry before, you’ll notice that the dough is very similar to that. LET it rest for 10 to 15 minutes, meanwhile make the sauce.
Making the raspberry chocolate sauce — 5 minutes
ADD in all of the ingredients listed for the sauce into the saucepan, turn the heat up to medium-low. GENTLY let melt together, stir occasionally until you end up with a nice smooth and shiny sauce. Keep the sauce warm using the lowest heat setting on your stove. MIX the sugar and cinnamon sugar together in a small bowl.
Deep-frying churros — 10 to 15 minutes
FILL the large pan with 1 liter sunflower or vegetable oil. Turn up the heat to maximum. Cover a plate with some kitchen paper. The oil should be hot enough in a way that the dough starts to create bubbles, so try one out before adding more churros to the oil. FIT a start nozzle in a piping bag, usually a 1.5 to 2 cm wide is a good size. FILL the piping bag with the rested dough, and pipe 4 to 6 strips directly into the oil. SNIP off each dough strip using a pair of scissors (as seen in the picture below).
FRY the churros until golden brown with a crisp outside, then transfer them to the dish with kitchen paper lined dish. COAT them using the sugar and cinnamon mix. CONTINUE cooking the rest of the churros, and coating them with sugar and cinnamon. Be sure to coat them before they are cooled off completely.
Once you’ve cooked all of the churros, serve them with the raspberry chocolate sauce. Enjoy!