Ingredients:

Churros:
300mls water
150g flour
50g butter
2g salt
200g (4-5) eggs (for larger Churros, use 150g of
eggs to produce a firmer dough)
sugar and cinnamon for coating
Chocolate Sauce:
200g dark chocolate
60mls milk
60mls cream
60g sugar

Method:
View Video Demonstration
1.Combine the water, butter and salt in a
saucepan and bring to the boil.
2.add the flour and stir vigorously until the mix
starts to come away from the saucepan
3.Set aside to cool. While cooling, make the
chocolate sauce.
4.In a small saucepan, combine the milk, cream
and sugar and bring to the boil.
5.Chop the chocolate up and place in a bowl, pour
the boiling milk cream and sugar over and stir
until smooth. Set aside to cool down

6.Transfer the cooled churros mixture to a bowl

and mix in the eggs gradually.
7.Place the churros mix into a piping bag affixed
with a star shaped nozzle.
8.Heat canola oil to 180-220 degrees or place until
a test piece sizzles as per the video.
9.Pipe the mixture into the oil in batches and cook
for 2-3 minutes or until golden brown.
10. Remove the churros from the pan and drain on
paper towel.
11. Combine sugar and cinnamon in a bowl
12. Cut churros to desired lengths and toss
through the sugar and cinnamon mix.
13. Serve with chocolate sauce.

Spanish recipe:
- 500 ml water
- 255 g flour
- 1 tsp salt
- sugar, cinnamon ( to sprinkle )
- plenty of vegetable oil for frying
Hot chocolate sauce:
- 150 g dark chocolate
- 150 ml cream

Mexican recipe:

- 530 ml water

- 200 g butter

- 45 g sugar

- 1 tsp salt

- 425 g flour

- 5 eggs

- plenty of vegetable oil for frying

Method for Spanish recipe:

Place the water and salt in a pot and bring it to
boil. Then add all the flour and mix well until a
consistent dough is formed. Remove from heat
and continue mixing until smooth. Let the dough
stand covered for about 15 min, to cool down.
Heat the oil at 180 degrees C in a large frying pan.
Place the dough in a churrera or a pastry bag
with a star shaped tip attached and squeeze out
about 20 cm long churros straight into the hot oil.
Fry them until golden brown, on each side. Place
them on kitchen paper to absorb the excess oil
and while they are still hot, sprinkle with sugar or
cinnamon sugar. Serve them immediately with hot
chocolate sauce.

Method for Mexican recipe:

Same method as the Spanish ones, just that the
butter is placed in the water mix. After the butter
is melted and the mixture is almost at the boiling
point, place the flour and mix until the dough

releases from the sides. Remove from the heat

and place the dough into a table top mixer. On a
low speed, mix the dough, adding one egg at a
time. Leave the dough covered for about 15 min,
to cool down.
These ones I chose to fill with creme patisserie
(pastry cream) mixed with chocolate, then
covered them in chocolate and sprinkled them
with coconut, nuts, chocolate and colored
sprinkles.

Which ones I liked the most? Has to be the

Mexican ones, as they are moist and soft,
compare to the Spanish ones that are crunchy
outside and a bit chewy inside.
I hope Eneko won't be mad at me about this ;)