Churros con Chocolate

Churros

• water250 ml
• plain flour200 g
• salt½ tsp
• olive oil1 tbsp
• sunflower oil1 l
• caster sugar4 tbsp

Chocolate

• whole milk500 ml
• dark chocolate150 g
• cornflour2 tsp
• caster sugar2 tbsp

Churros

1. 01

   Bring the water to a rolling boil with the salt and the olive oil.

2. 02

   Take the pan off the heat, tip in all the flour at once and beat hard with a wooden spoon. Within 1 minute it comes together into a smooth heavy ball that leaves the sides of the pan clean.

3. 03

   Cover the pan and leave the dough for 10 minutes. Piping is much easier once it has stopped steaming, and hot dough goes slack in the bag.

4. 04

   Heat the frying oil to 180°C in a deep pan filled no more than a third of the way up.

5. 05

   Fit a sturdy piping bag with a closed star nozzle at least 1 cm across and fill it with the dough. Pipe lengths of 12 to 15 cm straight into the oil, cutting each one off with scissors, and fry four at a time.

6. 06

   Fry for 2 to 3 minutes, turning once, until deep gold and firm to the tongs. Lift onto a rack and roll in the caster sugar while they are still hot.

Chocolate

7. 07

   Mix the cornflour to a smooth paste with 4 tablespoons of the cold milk.

8. 08

   Heat the rest of the milk with the sugar until it steams, take it off the heat and stir in the chopped chocolate until it has melted completely.

9. 09

   Whisk in the cornflour paste and return the pan to a gentle heat for 2 to 3 minutes, stirring, until the chocolate thickly coats the back of a spoon. Pour into small cups.