Saturday, 12 October 2013

EmBakes- Vanilla chilli churros with hot chocolate sauce

Hello Everybody,
I have another EmBakes post here for you today. As many of you know I have taken Catering as one of my GCSEs and at the moment we are in the middle of our final coursework piece. The criteria is to make a two-coursed international meal. I have chosen Mexico, which have some amazing Spanish decended dishes. Obviously, presentation for Mexico is a slight challenge, so bare in mind in the pictures that this is only a first trail.


For the Churros
Vegetable oil, for deep frying
75g butter
200g plain flour
1/4 tsp baking powder
1 egg
1 dried red chilli, chopped
1 vanilla pod, seeds scraped from the centre
110g caster sugar
For the hot chocolate sauce
75g caster sugar
200g dark chocolate, chopped


  1. Heat a whole bottle of the oil in a saucepan until just boiling.
  2. Meanwhile, heat the butter in another saucepan with 250ml water and bring to the boil.
  3. Stir in the flour and baking powder and beat to a smooth batter.
  4. Remove the mixture from the heat and beat in the egg until the mixture is well combined and shiny.
  5. Fill the piping bag with the mixture and carefully pipe directly into the oil, in a line. Cook for 2-3 minutes, or until golden-brown, remove from the oil with a slotted spoon and set aside to drain onto kitchen paper.
  6. Whilst the churros are draining put the chilli into a bowl and crush with the end of a rolling pin. The stir in the sugar and vanilla. Roll the churros into the sugar mixture until fully covered.
  7. For the chocolate sauce, heat the sugar and 110ml water in a saucepan until the sugar has dissolved.
  8. Add the chocolate and whisk until smooth, then remove from the heat.
  9. Then serve.

I hope you enjoy todays little recipe.
EmilyBelleBlogs x
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