Churros with Dark Chocolate Sauce

📝 Ingredients

• Churros (Choux Pastry:)
• 250 g Water
• 100 g butter
• 125 g flour
• 2 Eggs
• Cinnamon sugar:
• 100 g Sugar
• 5 g cinnamon powder
• Chocolate sauce:
• 1 shot espresso coffee
• 200 g 70% dark chocolate
• 500 ml cream
• Vanilla ice cream - optional to make or buy:
• 1 Vanilla pod
• 250 ml milk
• 250 ml Cream
• 125 g sugar
• 5 Egg yolks
• Spiced Caramel (by heinstirred:)
• 1 tin caramel treat (dulce de leche)
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp sweet paprika
• 1/4 tsp nutmeg

👨‍🍳 Instructions

1. 1Churros:
2. 2In a sauce pan bring water and butter to a boil until the butter has melted.
3. 3On a medium heat add the flour and stir with wooden spoon until mixture forms a ball.
4. 4Remove from heat and place into a mixing bowl and allow to cool.
5. 5Once the mixture is room temperture, mix in the eggs one at a time.
6. 6Mixture will be soft and can be placed into a piping bag with a star nozzle
7. 7Place in the fridge to chill for about 1 hour.
8. 8In a medium saucepan fill the pot half way with oil and put on a medium heat.
9. 9Once oil is hot, start frying off the churros into any shape desired.
10. 10When golden and crisp, toss them into the cinnamon sugar.
11. 11Chocolate sauce:
12. 12In a saucepan place chocolate, espresso and cream over a low heat and whisk while chocolate melts.
13. 13Reheat when serving.
14. 14Vanilla ice cream:
15. 15Split the vanilla pod in half and remove all the seeds.
16. 16Place seeds and pod into a pot with the cream and milk and bring to a boil.
17. 17In a mixing bowl whip up the eggs yolks and sugar until ribbon stage.
18. 18Slowly pour the warm milk mixture onto the egg mixture, whisking continously.
19. 19Allow to cool down before placing into an ice cream machine and churn
20. 20Too serve:
21. 21Warm the chocolate sauce and place into a milk jug.
22. 22Top the churro with vanilla ice cream and pour warm chocolate sauce over.
23. 23To make the spiced caramel, add about 1 -2 tbsp hot water to the caramel treat and mix to soften the caramel to a sauce consistency. Mix in the spices and let it stand for 30 minutes to infuse. Serve as a dipping sauce for the churros