Chocolate-dipped-churros-web

Churros with a chocolate dip

Round off your feast with this no-fuss baked take on a Spanish treat

By , 29 July 2019

(16 votes)

Churros with a chocolate dip
  • Prep: 10 Mins
    Cook: 30 Mins
    Plus cooling time

  • Serves: 8

Nutritional Info
Each 90g serving contains
  • Energy

    953KJ

    228KCAL

    11%
  • Fat

    12.9g

    med

    18%
  • Saturates

    4.1g

    med

    21%
  • Sugars

    4.5g

    low

    5%
  • Salt

    0.51g

    med

    9%
of your reference intake.
Typical energy values per 100g: 1059kJ/253kcal.
Ingredients
  • 125ml semi-skimmed milk
  • 100g Best for Baking Cakes spread
  • 2tsp caster sugar
  • 175g self-raising flour
  • 3 large eggs
  • 2 x 50g pots Petits Filous Chocolate desserts
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.

  • Put the milk into a pan, along with the cake spread, sugar and 125ml cold water. Heat gently until the spread melts and the mixture is just coming to the boil.

  • Remove from the heat. Beat in the flour with a wooden spoon until smooth, then return to the heat and cook, stirring continuously, for 1 min.

  • Remove the pan from the heat and allow the mixture to cool for 2-3 mins. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

  • Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 24 lengths of dough, each 10cm long, across the trays.

  • Bake for 20 mins. Pierce each churro with a sharp knife to let steam escape, then return to the oven for 5 mins until golden and risen. Cool on a wire rack.

  • Put the desserts into a bowl and stir. Serve with the churros, to dip.