Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Classic Churros with Rich Chocolate Sauce
Classic Churros with Rich Chocolate Sauce delivers reliable flavour and texture with a method that is straightforward to follow at home. The recipe is designed to plate up cleanly and look appealing, so the finished dessert feels as good visually as it tastes.
Serve with a simple garnish that suits the bake — for example fruit, cream, or a light dusting/ drizzle where appropriate — and adjust sweetness or spice to preference. It also works well as a make-ahead option for gatherings.
Method
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- In a saucepan, bring water, butter and a pinch of salt to the boil.
- Add flour and stir vigorously until the dough pulls away from the pan into a smooth ball.
- Take off the heat and cool for 5 minutes, then beat in eggs one at a time until glossy and pipeable.
- Heat vegetable oil to 180°C in a deep pan.
- Pipe strips of dough through a star nozzle directly into the hot oil and fry until golden brown.
- Drain on kitchen paper while you fry the remaining churros in batches.
- Mix caster sugar and ground cinnamon, then roll the warm churros in the coating.
- For the sauce, heat double cream until just steaming, then pour over chopped dark chocolate.
- Stir until smooth and glossy.
- Serve churros warm with rich chocolate sauce for dipping.
Ingredients
- 150 g Dark Chocolate finely chopped
- 50 g Butter
- 150 ml Double cream
- 5ml Ground Cinnamon for coating
- pinch Salt
- 1 litre Vegetable Oil for frying
- 125 ml Water
- 2 Eggs large
- 50 g Caster Sugar for coating
- 150 g Plain Flour
Notes
Pipe and fry in small batches so the oil temperature stays steady and the churros stay crisp.
Serve immediately for the best texture, with chocolate sauce kept warm.
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