I have seen various different versions of this recipe and always wanted to try, so today was the day that I would have a go at these delicious little Churros. A Churro is a fried-dough pastry snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick, basically you can have them anyway you choose.
As you can see I didn’t have the iconic star shape nozzle for my piping bag, so mine are smooth unlike most images you see online, such as below. Yes I know…..they do look better…..I will definitely be going to get one.
This recipe makes approx 8
150g Plain Flour
1 tbsp Baking powder
1 tbsp olive oil
1 cup of boiling water
Oil for frying I love crisp n dry.
100g chocolate chips
120ml double cream
1/2 cup of caster sugar
1 tbsp ground cinnamon
- In a large bowl mix the flour, baking powder, salt then add in the olive oil and water, mix together until combined, it should be like a very thick batter, it should not be runny and thin as this won’t work (trust me..my first batch was to watery and didn’t turn out at all) see my wrong batch below. wrong batch very thick batter
- Heat in a wok some frying oil to 170 deg. If you don’t have a thermometer , drop a piece of bread in about 1cm and if it goes golden brown you know its ready.
- Empty the batter into a piping bag. Slowly squeeze out the mixture into the oil making a long shape about 15cm long. You may find it easier to cut with a pair of sissors.
- Cook for about 2-3 minutes or until a golden brown colour. Remove with a slotted spoon and place onto some kitchen towel to absorb the fat.
- Place caster sugar and cinnamon in a bowl then roll each churro in until covered in sugar.
- Place chocolate chips and cream into a microwavable bowl, micro for 30 secs then stir, then another 30 secs and mix together well. (800w should be o.k.)
- Pour sauce into a serving dish and dip…Yummy!