Recipe Inspiration

Ingredients...

700ml water

100g butter

2g salt

30g sugar

250g plain flour

2 eggs

2g ground cinnamon

90g sugar

500ml whole milk

85g Essential Cuisine Crème Anglaise

25g Street Food Dark Mexican Seasoning

100g dark chocolate

Method...

1. Preheat a fryer to 180°c.

2. In a medium pot add the water, butter, salt, sugar. Bring to the boil, mix in the flour and cook out for 3 minutes over a medium heat and beat until smooth. Remove

from the pot and place in a bowl and let cool for a few minutes. Vigorously whisk in the eggs until smooth.

3. Place the mixture in a piping bag with a star piping nozzle and leave until you’ve made the spiced chocolate anglaise.

4. In a medium saucepan, add the milk and Essential Cuisine Crème Anglaise Mix. Bring to the boil over a medium heat. When it comes to a simmer, whisk continuously for 5 minutes. Remove from the heat add the chocolate and Street Food Chef Dark Mexican seasoning. Whisk until melted, cover with clingfilm until needed.

5. Mix the cinnamon with the sugar in a tray. Pipe the churros mix directly into the fryer, about 6 inches in length. Cook for around 3 minutes or until golden brown.

6. When cooked remove from the fryer and roll in the cinnamon sugar.

7. Serve with a cup of spiced chocolate anglaise.