Recipes
Churros with a chocolate dip
Round off your feast with this no-fuss baked take on a Spanish treat
Round off your feast with this no-fuss baked take on a Spanish treat
(32 votes)
Cook: 40 Mins
Serves: 8
Price: 16p per serving
Nutritional Information
Each 90g serving contains
Energy
953kj
228kcal
953kj
228kcal
11%
Fat
12.9g
12.9g
Med
18%
18%
Saturates
4.1g
4.1g
Med
21%
21%
Sugars
4.5g
4.5g
Low
5%
5%
Salt
0.51g
0.51g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1059kj/253kcal
Typical energy values per 100g:
1059kj/253kcal
Ingredients
125ml semi-skimmed milk
100g Best for Baking Cakes spread
2tsp caster sugar
175g self-raising flour
3 large eggs
2 x 50g pots Petits Filous Chocolate desserts
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.
2
Put the milk into a pan, along with the cake spread, sugar and 125ml cold water. Heat gently until the spread melts and the mixture is just coming to the boil.
3
Remove from the heat. Beat in the flour with a wooden spoon until smooth, then return to the heat and cook, stirring continuously, for 1 min.
4
Remove the pan from the heat and allow the mixture to cool for 2-3 mins. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
5
Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 24 lengths of dough, each 10cm long, across the trays.
6
Bake for 20 mins. Pierce each churro with a sharp knife to let steam escape, then return to the oven for 5 mins until golden and risen. Cool on a wire rack.
7
Put the desserts into a bowl and stir. Serve with the churros, to dip.