Churros and Spanish Chocolate

9:00 pm on 1 August 2005

(Serves 8 - 10)


  • 150gm butter
  • 300ml water
  • 150gm flour
  • 1 teaspoon cinnamon
  • pinch of salt
  • 3 eggs, plus 1 egg yolk
  • zest of 1 orange
  • zest of 1 lemon
  • canola oil for deep frying
  • icing sugar and cinnamon for dusting

Ingredients Spanish Chocolate

  • 1 ½ cups cream
  • 1 teaspoon ground cinnamon
  • 200gms chopped dark chocolate
  • 2 tablespoons brandy
  • softly whipped cream to serve


Cut the butter into small cubes and place in a large saucepan with the water.

Heat the water slowly until the butter melts then bring to a rolling boil.

Sift the flour, cinnamon and salt onto a piece of baking paper and as soon as the water boils, tip the flour into the pan. Remove from the heat and beat until the mixture forms a ball and leaves the side of the pan. Allow the mixture to cool a little then beat in the eggs, the egg yolk and the orange and lemon zest.

In a wide heavy based sauté pan or wok, heat 3-4cm of the oil to 180-190°C.

Spoon the mixture into a piping bag with a large star nozzle.

Pipe 12cm lengths into the oil, taking care not to overcrowd the pan, and cook until they are golden brown, turning them over once. Remove from the oil and drain on paper towels. Keep warm in the oven on a cake rack until all of the mixture is cooked. Dust with the icing sugar and cinnamon to serve.

Method Spanish Chocolate

In a small saucepan heat the cream and cinnamon until boiling point.

Add the chocolate and brandy and stir until dissolved. Set aside to cool then pour into small glasses or cups and top with a dollop of whipped cream. Dip the churros into the chocolate and enjoy!

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