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Churros con Chocolate

  • Steps
  • Ingredients


  • To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot.
  • Add chocolate. Whisk until smooth, then whisk in milk and rum. Remove from heat and 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, then drain on absorbent paper.
  • Dust with caster sugar and serve with chocolate sauce

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