Tom Kerridge's Churros with Salted Caramel and Chocolate Sauce
Churros are fried dough treats of Spanish and Portuguese origin. They’re crisp and crunchy on the outside and soft and tender in the middle. This churros recipe is a real indulgent treat – delicious bites of dough dipped into salted caramel chocolate sauce. Both the churros and the sauce can be cooked ahead and then reheated in the oven – ideal when you have Sunday lunch to plan and prepare – or they can be cooked to order if you prefer.
Ingredients
Churros
Cinnamon sugar
Salted caramel and chocolate sauce
To Serve
Method
Place the flour, baking powder and salt into a heatproof bowl. Add the vanilla extract and melted butter then carefully pour in the boiling water and whisk until smooth. The mixture should have the consistency of a very thick batter. Leave to cool for a few minutes.
Meanwhile, mix the sugar and cinnamon together and transfer to a shallow dish or plate.
Put the light muscovado sugar, butter and double cream into a saucepan and place over a medium heat until the butter melts and the sugar dissolves. Stir in the salt then turn off the heat. Add the chocolate chips and continue to stir for 2-3 minutes or until they have completely melted.
Pour vegetable oil (4-5cm deep) into a deep saute pan and heat to 170C.
Transfer the churros mixture to a piping bag with a small star nozzle. Take a pair of scissors and dip the tips into the oil. Pipe 12-15cm lengths of dough into the oil, snipping off the end of each with the scissors as you go. Pipe 4 or 5 at a time and cook for around 4 minutes or until golden and crisp. Remove from the oil and lay on a wire rack. Repeat with the rest of the dough. Leave to cool if reheating later otherwise roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and whipped cream.
If reheating your churros, preheat the oven to 180C fan. Lay the cooked churros on a tray in the oven for 5-8 minutes to heat up. While they are heating, warm the chocolate sauce in a pan and serve in a bowl for dipping. Remove your churros from the oven and roll each one in cinnamon sugar. Place on a serving plate and serve as above.
