1 cup water
110g butter — diced
1 teaspoon sugar
¾ teaspoon salt
1 cup flour
Cooking oil, for deep-frying
1 cup sugar
1 teaspoon ground cinnamon
Mexican Chocolate Sauce
120g cooking chocolate — broken into chunks
½ cup cream
½ teaspoon ground cinnamon
¼ teaspoon chilli powder
- To make the batter, heat the water, butter, sugar and salt in a medium saucepan over a medium heat. When the mixture boils, immediately add all the flour and stir with a wooden spoon.
- Remove from the heat and transfer to a bowl to cool for 3 minutes.
- Add the eggs one at a time, stirring vigorously between each addition, until well combined.
- Transfer to a large pastry bag fitted with a large star nozzle.
- Heat the oil in a saucepan.
- When the oil is very hot, slowly pipe in 2 churros. Cook until golden brown then drain on paper towels. Repeat with the remaining mixture.
- To make the Cinnamon Sugar, mix the sugar and cinnamon on a plate.
- Add the churros to the Cinnamon Sugar and turn to coat.
- To make the Mexican Chocolate Sauce, place the chocolate in a heatproof bowl. Heat the cream in a saucepan to scalding, then pour it over the chocolate and allow to sit for 10 minutes. Whisk quickly to mix in the melted chocolate. Whisk in the cinnamon and chilli powder.
- Serve the churros with the Mexican Chocolate Sauce.