Churros with chocolate sauce.

0 of 6 steps completed

1. 1

   Make the dough

   Bring the water to the boil with the butter, a tablespoon of sugar and the salt. Off the heat, add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan and forms a smooth ball.

   
2. 2

   Fill the piping bag

   Let the dough cool for a few minutes, then transfer it to a piping bag fitted with a large star tip: the ridges are what make churros crisp.

   
3. 3

   Fry

   Heat plenty of vegetable oil to 175-180 °C. Pipe 10-12 cm sticks straight into the oil, cutting them with scissors so they release, and fry for 2-3 minutes, turning once, until golden brown and puffed.

   
4. 4

   Sugar and cinnamon

   Drain the churros on kitchen paper and, while they are still hot, roll them in the caster sugar mixed with the cinnamon so it clings to the ridged surface.

   
5. 5

   The sauce with the Laica Block

   Chop the Laica 50% Extra Dark Chocolate Block with a knife. Dissolve the cornflour in the cold milk, warm it over a low heat and, just as it reaches a simmer, add the chopped chocolate. Whisk until the sauce is thick, smooth and glossy.

   
6. 6

   Serve

   Pour the hot sauce into individual cups and bring the churros to the table piping hot: dip them one by one, in the true Spanish tradition of the afternoon treat.