Churros with Chocolate Velvet Sauce
Tossed with cinnamon sugar, these Spanish style fried pastries are classically served for breakfast, but they make the perfect dessert paired with a milk chocolate sauce for dipping.
Recipe
Churros with Chocolate Velvet Sauce
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For the Chocolate Velvet Sauce, place the callets in an oven-proof bowl and set aside |
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Heat the cream and milk until simmering and pour over the callets. Let stand for 1 minute, then whisk until smooth and stir in half the vanilla |
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For the Cinnamon Sugar, stir together the sugar and cinnamon until blended |
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For the Churros, sift together the flour, baking powder and salt then set aside |
Immediately add the flour mixture and stir with a wooden spoon until smooth, then let rest for 10 to 15 minutes |
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Fill the batter into a piping bag fitted with a 2cm wide star tip and set the oil in the deep fryer to 190˚C |
In batches, or to order, pipe 10 cm lengths of batter, cutting with scissors, into hot oil for 2 to 5 minutes or until golden brown and cooked through. Drain on paper towels While still hot, toss churros with Cinnamon Sugar until coated |
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For each serving, serve 3-4 churros and serve with 25ml Chocolate Velvet Sauce. Garnish with Callebaut® Dark Chocolate Blossoms |