Churros with Dark Chocolate Sauce

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 5 Egg yolks
  • 2 Eggs

• Baking & Spices

  • 200 g 70% dark chocolate
  • 5 g Cinnamon, powder
  • 125 g Flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Paprika, sweet
  • 1/2 tsp Salt
  • 1 Spiced caramel
  • 225 g Sugar
  • 1 Vanilla pod

• Drinks

  • 1 shot Espresso coffee

• Dairy

  • 100 g Butter
  • 750 ml Cream
  • 250 ml Milk

• Desserts

  • 1 tin Caramel treat

• Liquids

  • 250 g Water

• Other

  • Churros( Choux Pastry:

Found on heinstirred.com

Ingredients

• Churros( Choux Pastry):
• 250g Water
• 100g butter
• 125g flour
• 2 Eggs
• Cinnamon sugar:
• 100g Sugar
• 5g cinnamon powder
• Chocolate sauce:
• 1 shot espresso coffee
• 200g 70% dark chocolate
• 500ml cream
• Vanilla ice cream - optional to make or buy:
• 1 Vanilla pod
• 250ml milk
• 250ml Cream
• 125g sugar
• 5 Egg yolks
• Spiced Caramel (by heinstirred):
• 1 tin caramel treat (dulce de leche)
• ½ tsp salt
• ½ tsp ground ginger
• ½ tsp sweet paprika
• ¼ tsp nutmeg

Directions

• Churros:
• In a sauce pan bring water and butter to a boil until the butter has melted.
• On a medium heat add the flour and stir with wooden spoon until mixture forms a ball.
• Remove from heat and place into a mixing bowl and allow to cool.
• Once the mixture is room temperture, mix in the eggs one at a time.
• Mixture will be soft and can be placed into a piping bag with a star nozzle
• Place in the fridge to chill for about 1 hour.
• In a medium saucepan fill the pot half way with oil and put on a medium heat.
• Once oil is hot, start frying off the churros into any shape desired.
• When golden and crisp, toss them into the cinnamon sugar.
• Chocolate sauce:
• In a saucepan place chocolate, espresso and cream over a low heat and whisk while chocolate melts.
• Reheat when serving.
• Vanilla ice cream:
• Split the vanilla pod in half and remove all the seeds.
• Place seeds and pod into a pot with the cream and milk and bring to a boil.
• In a mixing bowl whip up the eggs yolks and sugar until ribbon stage.
• Slowly pour the warm milk mixture onto the egg mixture, whisking continously.
• Allow to cool down before placing into an ice cream machine and churn
• Too serve:
• Warm the chocolate sauce and place into a milk jug.
• Top the churro with vanilla ice cream and pour warm chocolate sauce over.
• To 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