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Churros

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    Baked Churros With Chocolate & Salted Caramel Dipping Sauces | #GBBOBLOGGERS2016 Week 4

    Another week, another bake! I was pretty excited when I saw Churros on last weeks bake off as Josh and I both love them and I will always order them for dessert when we’re out if they are on the menu. I opted for baked churros rather than deep fried in  an attempt to make them ever so sliiightly healthier 😉 This recipe is super easy and pretty fool proof, I was pleasantly surprised with just how straight forward they were to make. They would make the perfect pudding for a dinner party served with a few different dipping sauces! And of course, they are covered in a cinnamon sugar which makes them the ultimate Autumnal treat. I can see plenty of Saturdays evenings snuggled under a blanket by the fire tucking into a tray full of these beauties coming up 😉

    INGREDIENTS

    Churros

    • 225ml of Water
    • 115g Butter (unsalted)
    • ½tsp Vanilla extract 
    • 2tbsp Light brown sugar
    • 145g Plain white flour 
    • Âźtsp Salt
    • 3 Eggs

    Dusting

    • 115g Caster sugar
    • 1tsp Ground cinnamon

    Chocolate dipping sauce

    • 200g Dark chocolate (I used the supermarkets own brand)
    • 100ml Double cream
    • 100ml Milk
    • 45ml of Golden syrup
    • 1/2 tsp of Vanilla essence

    Salted caramel dipping sauce

    I used Jenny’s amazing recipe for my salted caramel sauce which you can find here or alternatively you can just buy a jar from the supermarket! 😉

     

    METHOD

    1. Pre heat your oven to 200 degrees / gas mark 6.
    2. For your dough, melt the water, butter, sugar and salt together in a large pan until it begins to simmer then add in the flour and beat well until you have a smooth dough that forms a ball. Cook over a low heat for around 1 minute before removing from the heat and setting aside.
    3. Beat together your eggs and vanilla and then slowly add to your dough little by little beating in between until it is absorbed and you have a thick, elastic paste.
    4. Put your paste into a large piping bag with a star nozzle and pipe lines of paste onto a lined baking tray, make sure you leave enough space around each one for then to expand slightly.
    5. Bake for around 20 minutes until golden they turn off your oven and leave the churros in there for abour 10 minutes to dry out.
    6. While the churros are baking make your dusting by combining the sugar and cinnamon in a baking dish with a large base.
    7. Make your chocolate sauce by combining all the ingredients in a sauce pan and melting together on a low heat until you have a smooth shiny sauce.
    8. When the churros are ready to come out of the oven, roll them in your dusting one at a time and then serve straight away with your chocolate and caramel sauces. ENJOY!

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    As always, please do let me know if you make them! I would LOVE to see a photo! 
    Harriet XO

     

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