Churros with chocolate sauce
- Pour 300 ml hot water into the blender jug and, with the measuring beaker in place, bring to the boil for 3 minutes/100 °C/speed setting 1.
- Add the softened butter chopped into pieces, ¼ teaspoon each of salt and cinnamon and, with the measuring beaker in place, heat for 1 minute/100 °C/speed setting 1.
- Add the flour and, with the measuring beaker in place, stir for 20 seconds/speed setting 5.
- Remove the lid and allow the dough to cool down for 10 minutes (once cooled the blender jug should not display a temperature higher than 65°C).
- Put the lid back on and, the measuring beaker not inserted, stir the dough for 3 minutes/speed setting 5. During this process, add the 2 eggs little by little through the lid opening.
- Put the dough into a piping bag with a large star-shaped nozzle. Put in the fridge until needed. Clean the blender jug.
- Put the chilled cream into the blender jug, and, with the measuring beaker in place, heat up for 3 minutes/90 °C/speed setting 2. Break the chocolate into little pieces. Remove the measuring beaker and stir the cream again for 3 minutes/45 °C/speed setting 2. While stirring, add the chocolate and spices to the blender jug through the lid opening. If the chocolate has not completely melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for another 1 minute 30 seconds/45 °C/speed setting 2.
- Decant the chocolate sauce.
- Heat the vegetable oil in a pan.
- Using the piping bag, squirt the mixture directly into the hot fat to make churros approximately 10 cm long. Deep-fry the churros until golden, remove and allow to drain on kitchen paper. Serve the churros while still warm, with the chocolate sauce.
Any leftover chocolate sauce will keep in the refrigerator for approximately 1 week in a sealed container. Serve it heated up with ice cream, cake or fruit.
Bon appétit with Monsieur Cuisine