April 13th, 2017
Recipe courtesy of Two Oceans
Heat the water, butter, sugar, salt and vanilla together in a small pot until the butter is melted and the liquid starts to simmer.
Add the flour and mix vigorously with a wooden spoon until the mixture forms a soft ball.
Remove from the heat and allow it to cool for 5 minutes before mixing the eggs to create choux pastry.
Place the mixture into a bowl and chill in the fridge for 15 minutes.
FOR THE SAUCE: Place the chocolate, wine, cream, cinnamon, zest and salt into a metal bowl that fits snug over a pot of lightly simmering water.
Once melted into a glossy saucy consistency, keep it warm over the simmering water in the pot.
BACK TO THE CHURROS: Heat the oil in a deep fryer or medium pot.
Spoon the choux pastry into a large piping bag with a star nozzle. Pipe +- 5 cm pieces of mixture directly into the moderately hot oil.
Fry the churros in batches for about 1 minute or until golden, crispy and cooked through.
Remove and drain on paper towel to absorb excess oil. Combine sugar and cinnamon and sprinkle onto the hot churros using a sieve.
Serve with the sauce and enjoy!