I recently found this recipe for baked churros on a blog I follow What Jessica Baked Next and thought it wouldn’t hurt to try a healthier baked rather than fried version of the Spanish classic doughnuts. Although they were quite nice they were not entirely churros like and being hollow, reminded me a lot of chocolate eclairs without the cream filling. Never the less, they were consumed by my workmates with their usual gusto!
Baked Churros and Chocolate Sauce
For the churros:
150g plain or white spelt flour
1 tbsp caster sugar
knife point of vanilla bean paste
For the chocolate sauce:
100g dark chocolate
150ml double cream
1 tbsp golden syrup
caster sugar for rolling
Preheat your oven to 200c or gas mark 6 and line two large baking trays with baking parchment.
Over a gentle heat, slowly warm the water and butter in a medium saucepan until the butter has just melted. Add in the flour and whisk until the mixture binds together and forms a ball that comes away from the side of the pan.
Remove the saucepan from the heat and add the eggs one by one, whisking and incorporating each egg individually before adding the next. Then add the sugar and vanilla bean paste and mix to combine.
Fill a large piping bag fitted with a large star tip nozzle with the churros mixture. Pipe lines of the mixture to form your desired size churros.
Bake for 15-20 minutes or until they are golden on the outside.
Whilst the churros are in the oven, heat the chocolate, cream and syrup in a small saucepan. Melt gently, stirring constantly until you have a smooth and silky rich chocolate sauce, the sauce will keep warm in the saucepan for about 10 minutes.
Once the churros are cooked, roll immediately in some caster sugar and then serve alongside the sauce.