Nud Dudhia serves up his fantastic churros recipe with a meltingly rich chocolate ganache sauce, cinnamon sugar and fleck of flaked almonds
For the cinnamon sugar:
• 70g of caster sugar
• 5 tsp ground cinnamon
For the churros batter:
• 170g of plain flour
• 2 1/2 tsp baking powder
• 50g of butter, melted
• 1 tbsp of olive oil
• 400g of water, just-boiled
For the chocolate ganache sauce:
• 250g of chocolate, with a high cocoa content (preferably Mexican)
• 1/2 vanilla pod, split lengthways
• 250ml of double cream
• 500ml of rapeseed oil, or sunflower oil
• 25g of flaked almonds
1 Make the cinnamon sugar by mixing together the cinnamon and sugar. Set aside.
2 To make the churros dough, place the flour in a bowl and add the baking powder, melted butter and olive oil. Mix together then add the boiling water. Using a wooden spoon, combine until you have a sticky dough.
3 Preheat a deep-fryer or deep pan of oil to 180°C.
4 Place the cream, vanilla and chocolate in a separate pan and gently combine over a medium heat. Set aside.
5 Pipe out the dough into the fryer in 4 inch (10cm) lengths, cutting each away from the piping bag with a knife. Repeat in batches but don’t overcrowd the fryer or the churros will stick. After 2–4 minutes, check to see if they are golden brown and drain on kitchen paper.
6 Once the churros are all cooked, toss in the cinnamon sugar and place on a plate. Drizzle over the chocolate sauce, sprinkle over the almonds and serve.
Recipe courtesy of Nud Dudhia, originally published for GreatBritishChefs.com