- For the churros
- 250 ml water
- 100 g butter
- a pinch of salt
- 30 ml granulated white sugar
- 125 g white bread or flour
- 3 large eggs
- oil, for frying
- 105 g castor sugar
- 5 ml ground cinnamon
- For the chocolate sauce
- 150 g quality dark chocolate (70% cocoa)
- 125 ml fresh cream
- 60 ml milk
- 30 ml Baileys® liqueur
- For the churros, in a medium saucepan, bring the water, butter, salt and sugar to the boil, then add the flour and stir vigorously to make a roux. Set aside and leave to cool.
- Beat the eggs, stir them into the roux, and continue to beat the mixture, preferably with an electric mixer. It should form a nice thick paste.
- In a frying pan, heat the oil – ensuring that it’s at least 4cm deep – to 180ºC (drop a little batter in to test if it’s ready). Fill a piping bag fitted with a large star nozzle, and carefully pipe long strips of batter directly into the oil. It will immediately start to bubble. Be careful not to overcrowd the pan. Turn the churros over when they are brown on one side, then continue to cook on the other side until golden brown. Remove them with a slotted spoon, and drain on paper towel.
- Mix together the castor sugar and cinnamon, then toss the churros in the mixture while they’re still warm. Use tongs if necessary.
- For the chocolate sauce, put all the ingredients, except the Baileys, in a double-boiler, and heat until melted. Once it reaches a glossy consistency, stir in the Baileys. Serve with the churros.
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