Makes 16 x 3-4 inch churros with extra to spare (if needed to test the churros before serving them)
Ingredients:
For the churros:
• 250 g plain flour
• Pinch of salt
• 50 g unsalted butter
• 200 ml water
For the hot chocolate:
• 150 g dark chocolate (70% cocoa solids) plus extra for grating
• 300 ml double cream
• 1 vanilla pod, split
• 2 inch stick cinnamon
• ¼ red chilli, unchopped
• 1 orange, 3-4 pieces of peel only
For the sugar and cinnamon:
• Approx 50 g caster sugar for dusting
• Approx 3 tsp ground cinnamon
• 300 ml vegetable oil for deep frying
• Sturdy piping bag with a star nozzle
Method:
- Place the flour and salt in a mixing bowl. Melt the butter in a small saucepan and add the water and bring to the boil. Straight away pour this into the flour and mix using an electric whisk to make a smooth paste. The finished paste should slowly drop from the whisk; if the mixture is too dry, add up to 3 tablespoons of warm water to loosen the mixture slightly. Cover with cling film and place in the fridge to rest for 30 minutes.
- To make the spiced chocolate break the chocolate into a heatproof bowl; heat the double cream in a saucepan with the vanilla pod, cinnamon stick, orange peel and chilli and bring to the boil. Strain the peel and spices from the cream onto the broken pieces of chocolate. Stir until the heat from the hot cream has melted the chocolate completely.
- Mix caster sugar and some ground cinnamon on a plate to roll the churros through once cooked.
- Spoon the churros paste into a sturdy piping bag fitted with star nozzle and chill until ready to use. Heat vegetable oil in a deep fat fryer or heavy bottomed pan to 180°C. Deep fry the churros a few at a time: pipe out 3-4 inch lengths directly into the hot oil and deep fry for approximately 4 minutes until golden brown and cooked through.
- Remove the crispy churros with a slotted spoon and drain any excess oil. Place the drained churros directly onto the plate of sugar and cinnamon and coat generously while they are still warm.
- Divide the hot chocolate into 4 serving glasses, and place on a small plate with 4 sugar and cinnamon coated churros alongside. Garnish the finished dish with grated chocolate and serve.
http://www.thegordonramsayblog.com/recipes/gordon-ramsays-churros-and-chocolate/