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Desserts

Christmas Churro Baubles

Name: Christmas Churro Baubles
Prep time: 40 min
Cook time: 10 min
Yield: 8
Ingredients: 250ml (1 cup) water; 100g unsalted butter; 250g (1 ⅓ cup) plain flour; ¼ tsp salt; 3 eggs, lightly whisked; Vegetable oil, to deep-fry; 80g (½ cup) Chelsea White Sugar; Chocolate Sauce; 165 ml (⅓ cup) pouring cream; 190g (1 cup) milk chocolate, roughly chopped

Preparation

40 mins

Bake

10 mins

Difficulty

Easy

Servings

Cute Christmas churro baubles with chocolate dipping sauce make a delicious bite-sized dessert.

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Ingredients
Method

Ingredients

250ml (1 cup) water
100g unsalted butter
250g (1 ⅓ cup) plain flour
¼ tsp salt
3 eggs, lightly whisked
Vegetable oil, to deep-fry
80g (½ cup) Chelsea White Sugar

Chocolate Sauce

165 ml (⅓ cup) pouring cream
190g (1 cup) milk chocolate, roughly chopped

Chelsea Products in Recipe

White Sugar

The uniform size of the...

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Method

Combine water and butter in a medium saucepan and bring to the boil. Cook, stirring, for 3-4 minutes or until butter melts then remove from heat. Beat in the flour and salt and return to the heat. Cook, for 3 minutes more, stirring all the time until the dough comes away from the side of the saucepan.

Let cool for five minutes then add the eggs, one at a time, beating well between each addition. Cover mixture well and place in the fridge to rest for 30 minutes.

Spoon dough into a piping bag fitted with a 1 ½ cm-diameter fluted nozzle and place the Chelsea White Sugar on a flat plate.

Fill a large saucepan with the oil, so it is about 5cm deep. Heat to 180°C or until a small cube of bread will turn golden brown in 10 seconds. Pipe churros into balls, about 3cm in size, a few at a time into the hot oil and deep-fry for approximately 1 minute or until golden brown. You might need to use a knife to cut the dough from the end of the piping bag. Use a slotted spoon to transfer the churros to a wad of paper towel to cool for a couple of minutes then dust in the sugar (don't be tempted to dust the churros in sugar straight from the pan or sugar will clump up).

Repeat with the remaining dough, reheating oil between batches.

Chocolate Sauce : Place the cream in a small saucepan and bring just to boiling point. Remove from heat and stir in the chocolate pieces until they have melted and you have a smooth, glossy sauce.

Divide chocolate sauce between 8 shot glasses. Place churros on small skewers (3 churro baubles per skewer) and then place the skewers into the shot glasses. Serve immediately.