2 cups water
60g butter
2 large eggs
2 cups of plain flour
Pinch of salt
1 cup granulated sugar
1 tbsp Supreme Cinnamon Powder

Chocolate Sauce:
220g dark chocolate
1 cup double cream
¼ cup brown sugar
Pinch of sea salt


Mix together cinnamon and sugar and set aside. Place the water, salt and butter in a saucepan over medium-high heat and once it comes to a rolling boil, stir in the flour all at once. Mix the dough quickly and vigorously using a wooden spoon or spatula. Remove the saucepan from the heat and set aside to cool for a few minutes. Then add the egg and keep mixing until the egg is completely combined into the dough. Heat enough oil to deep fry over high heat. Place the dough into a piping bag fitted with a 1M Wilton open star tip. Pipe 3 inch strips of dough on a prepared tray and then fry them. You can also pipe the strips of dough directly into the hot oil, cutting them with your kitchen scissors. Fry the churros in batches in hot oil until golden brown turning them halfway to have an even crispiness and golden color. Once they are golden, remove from heat using a slotted spoon and drain on paper towel for a few seconds then roll in cinnamon sugar. To make the chocolate for dunking: Heat double cream and brown sugar until sugar dissolves then add to the chocolate and let it sit for 1 minute then add a pinch of sea salt and stir to combine. Serve churros with chocolate sauce.

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