Orange and cinnamon churros with a dark chocolate and chilli dip

So after putting my toblerone soufflé on last week I was keen to add another dessert on my blog and as I’m working in Spanish themed restaurant I decided to make some churros.

 

I’ve made churros (spainsh doughnuts) quite a few times in my last job and they have been a hit; not just with the customers but the staff too. The mix can be made up in advance then just piped and cooked when you need it.

Ingredients (serves 4)

For churros:

250ml water

35g butter cubed

2 eggs

1 tsp. baking powder

200g plain flour

1 orange

3 tbsp of Sugar and 1 tbsp of ground cinnamon to serve

For dip:

100g dark chocolate broken into squares

25g butter cubed

A pinch of dried chilli flakes

75ml double cream

Method:

For the churros put the butter and water in a pan and slowly bring to the boil, once all the butter has melted and the water has started to boil take off the heat and leave for a couple of minutes to cool

Sieve the flour and the baking powder into the pan of water and stir well then whisk the eggs and mix until mixture is smooth

Add zest from one orange as well as the juice and mix until it all has combined, the texture should be firm enough to pipe if it is a bit sloppy then add some icing sugar a tablespoon at a time until it is at the right consistency then cover and keep somewhere warm for one hour.

For the sauce put the butter and chocolate in a bowl above a pan of hot water making sure the bowl does not sit in the water, add a pinch of dried chillies and keep stirring until all the chocolate and butter has melted then stir in the cream.

Pipe a long line of churros mix into a fryer set at 180°c for about 3 minutes turning over half way through, once it has gone golden brown take out and put some blue roll or a tea towel drain the excess oil. 

Put the sugar and cinnamon on a plate and roll the churros in them and then serve with a pot of the chilli chocolate dip