- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Mix all ingredients in medium bowl to blend
- 1 cup milk
- 1/4 cup butter
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup flour
- 4 – 5 large eggs
- Oil (for frying)
Place the milk, butter, sugar and salt into a pot and place over medium heat. Stir until the sugar dissolves and the butter melts.
Reduce the heat and add the flour, stirring vigorously until it comes together in a shiny ball. This will take about a minute.
Place into a stand mixer and begin whisking it until the steam dissipates. Add the eggs one at a time until it becomes shiny and develops a sticky paste.
Working in batches, spoon batter into pastry bag fitted with large star tip. Pipe batter into hot oil in 3 1/2- to 4-inch-long ribbons (use knife if necessary to cut batter at end of star tip) and allow batter to slide into oil. Fry churros until brown and cooked through in center, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes, then toss in cinnamon sugar to coat.
Chilli chocolate dip:
- 200ml cream
- 300g good quality dark chocolate
- 1 tbsp cayenne pepper
Bring the cream to the boil with the cayenne pepper. Remove from heat once it is boiling and add the chocolate. Stir until the chocolate has melted and the consistency is smooth and silky.
Miso caramel dip:
- 1 1/2 cups cream
- 6 tablespoons butter
- 1 1/2 cups sugar
- 1/3 cup light corn syrup/glucose
- 1/4 cup water
- 1/2 cup miso paste
- 1/2 teaspoon pure vanilla extract
In a small saucepan, combine the cream and butter and bring just to a simmer over moderate heat.
In a separate medium saucepan, mix the sugar, corn syrup and water and cook over moderately high heat, without stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Continue to cook, gently swirling the pan occasionally, until an amber caramel forms, about 5 minutes.
Remove the pan from the heat and whisk in the cream mixture; it will bubble up. When the bubbles subside, very carefully pour the hot caramel into a heatproof blender. With the blender on medium speed, gradually add spoonfuls of the miso until incorporated. Transfer to a bowl and let cool, then whisk in the vanilla.
Place a couple of churros in a small bowl (I used a mini-bucket) and drizzle with the chocolate ganache and caramel sauce. Enjoy!
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