Churros

Cook Time 1 hour

Serves 4

Ingredients

100g unsalted butter, cubed

250ml water

150g plain flour

Pinch salt

3 free-range eggs

Sunflower oil, for deep-frying

½ cup caster sugar

Zest of ½ orange

Chocolate sauce

100ml pure cream

120ml milk

½ tsp cornflour mixed with 1 tbsp of the hot cream mixture

200g 70% dark chocolate, roughly chopped

2 tbsp caster sugar

Method

Combine butter and water in a medium saucepan and bring to a boil. Add the flour and salt and stir with a wooden spoon until well combined and the dough comes away from the side of the saucepan. Remove from heat and place in the bowl of a stand mixer with a paddle attachment. Cool for 5 minutes.

Add the eggs, one at a time, beating well after each addition, until well combined. Remove from heat and set aside for five minutes to cool. Spoon dough into a piping bag fitted with a 2cm star nozzle.

To make the sauce, warm cream and milk in a saucepan over medium heat. Meanwhile, mix the cornflour with a tbsp of the hot cream mixture to form a slurry. Add the slurry to the warm milk, stirring constantly until it thickens. Add the chocolate and sugar, stirring until melted, thick and smooth.

Heat oil to 180°C. Pipe lengths of dough directly into the oil, cutting with scissors. Fry for 3–4 minutes, turning, until golden and crisp. Repeat with the remaining dough.

Combine caster sugar and orange zest in a shallow dish and toss the hot churros through until coated.

Serve churros with the warm chocolate sauce.