This delicious desert can be found on the menu at award-winning chef Aktar Islam’s Argentinean restaurant Fiesta del Asado in Birmingham.
Ingredients
For the churros
230ml water
140g unsalted butter
20g sugar
200g flour
¼ tsp baking powder
1 large egg
Pinch of salt
For the cinnamon sugar
200g caster sugar combined with ½ tsp ground cinnamon
For the dipping sauce
150g dark chocolate
150ml double cream
1 tsp softened unsalted butter
Method
For the dipping sauce
Pour the double cream, dark chocolate and butter into a small saucepan and bring to a slow simmer, remove from heat and serve warm.
For the churros
Heat up butter, water, 20g sugar and salt until the butter dissolves. Add flour to pan and stir vigorously. Reduce the heat and slowly cook out the flour for 5-10 minutes.
Remove from the heat and pour in to a food processor and beat on medium setting whilst adding the beaten egg a little at a time then add the baking powder. Allow to cool, and put into a piping bag.
Heat vegetable oil to 180°C in a medium-sized sauce pan, ideally around three inches deep.
Pipe the churros mixture in two to three-inch lengths into the hot oil and fry till golden. Toss is the cinnamon sugar and serve.
For more details see www.lasangroup.com