Churros with chocolate sauce and almonds

4
30 minutes

Ingredients

Cinnamon sugar

  • 70g of caster sugar
  • 5 tsp ground cinnamon

Churros batter

  • 170g of plain flour
  • 2 1/2 tsp baking powder
  • 50g of butter, melted
  • 1 tbsp of olive oil
  • 400g of water, just-boiled

Chocolate ganache sauce

  • 250g of chocolate, with a high cocoa content (preferably Mexican)
  • 1/2 vanilla pod, split lengthways
  • 250ml of double cream

For frying

  • 500ml of rapeseed oil, or sunflower oil

To serve

  • 25g of flaked almonds

Method

1
Make the cinnamon sugar by mixing together the cinnamon and sugar. Set aside
2
To make the churros dough, place the flour in a bowl and add the baking powder, melted butter and olive oil. Mix together then add the boiling water. Using a wooden spoon, combine until you have a sticky dough
3
Preheat a deep-fryer or deep pan of oil to 180°C
4
Place the cream, vanilla and chocolate in a separate pan and gently combine over a medium heat. Set aside
5
Pipe out the dough into the fryer in 4 inch (10cm) lengths, cutting each away from the piping bag with a knife. Repeat in batches but don’t overcrowd the fryer or the churros will stick. After 2–4 minutes, check to see if they are golden brown and drain on kitchen paper
6
Once the churros are all cooked, toss in the cinnamon sugar and place on a plate. Drizzle over the chocolate sauce, sprinkle over the almonds and serve