Who doesn’t love fresh, hot churros dipped in gooey chocolate? Acclaimed Spanish chef Miguel Maestre shares his recipe for this indulgent dessert, traditionally served as a hangover cure.
Serves: 4–6 Prep time: 10 minutes Cooking Time: 30 minutes. Equipment: piping bag, fryer, oil, whisks, medium size saucepan, small, medium & large mixing bowls, star nozzle
250ml (8fl oz) milk
1 teaspoon caster sugar
100g (3oz) unsalted butter, chopped
2 vanilla beans, split, seeds scraped out
115g plain flour
3 egg yolks
vegetable oil, for deep frying
caster sugar, to dust
250ml (8fl oz) condensed milk
200g (7oz) dark eating chocolate, chopped
To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot. Add chocolate. Whisk until smooth. Whisk in milk and rum. Remove from heat. Cover to keep warm.
Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan.
Discard vanilla beans. Remove from heat.
Sift in flour. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat. Stand, covered with plastic wrap, for 3 minutes.
Beat in egg yolks with wooden spoon, one at a time.
Spoon dough into a piping bag fitted with a 2cm star nozzle.
Heat oil to 180°C (350°F) (when a cube of bread turns golden brown, oil is hot enough). Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.
Deep fry churros until golden brown. Drain on absorbent paper.
Dust with caster sugar. Serve with chocolate sauce.
What’s your favourite Spanish dessert?
Miguel Maestre of Sydney’s acclaimed Aperitif has launched a personal chef experience, where he will cook in your home for up to 20 guests with a personalised menu. For more information or to book Miguel for a personal chef experience, visit www.miguelmaestre.com.au .