Churros con chocolate

Ingredients

• 250 ml milk
• 1 tbsp caster sugar
• 50 g unsalted butter, chopped
• 2 vanilla beans, split, seeds scraped out
• 115 g plain flour
• 3 egg yolks
• Vegetable oil, for deep frying
• Caster sugar, to dust

Chocolate sauce

• 100 ml cream
• 200 g dark eating chocolate, chopped
• 2 tbsp condensed milk
• Splash milk

Method
To make chocolate sauce, stir cream in a small saucepan until hot, add to a bowl with chocolate, whisk until smooth then whisk in condensed milk and milk. Cover to keep warm.

Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan. Discard vanilla beans. Remove from heat.

Sift in flour quickly. Mix well with a whisk until combined and dough comes away from side of pan. Beat in egg yolks one at a time.

Spoon dough into a piping bag fitted with a 2-cm star nozzle.

Heat oil to 180°C. Pipe 5-cm lengths into oil, cutting off the dough with a sharp knife.

Deep fry churros until golden brown. Drain on absorbent paper.

Dust with caster sugar. Serve with chocolate sauce.

Recipe and images from Miguel Maestre

NEXT: try a recipe for raw chocolate bark, or browse more dessert recipes