Chocolate Chouxnuts Recipe
Sophisticated French patisserie meets American street food for a new take that’s reminiscent of Spanish churros. And that’s all thanks to the chocolate sauce dip.
Serves 12 Total Time 1 hr 20 mins
Get the ingredients here.
- 55g butter, cut into pieces
- 1⁄2 tsp caster sugar
- 90g plain flour
- 2 eggs, beaten
- vegetable oil for deep frying
- 75g 70% dark chocolate, chopped into small pieces
- 75ml double cream
- 1 tbsp caster sugar
- 1⁄2 tsp vanilla extract
- 1⁄4 tsp fine sea salt
- icing sugar, to dust
- 280ml double cream, whipped
- Line a tray with baking paper, then make the pastry. Combine the butter and 120ml water in a heavy-based saucepan, put over a medium heat and bring to a boil.
- Simmer to melt the butter, then add a pinch of fine sea salt, the sugar and flour, stirring for a few mins with a wooden spoon until the mixture comes together and makes a film on the bottom of the pan. Transfer to a bowl and allow to cool for a couple of mins.
- Add the egg a little at a time, stirring thoroughly after each addition. The mixture will seem slimy, but continue stirring and the egg will incorporate. Use a piping bag to pipe 4cm balls of pastry on your lined baking tray. If you don’t have a piping bag, use two teaspoons to form the balls instead. Chill for 30 mins while you prepare the sauce.
- Put 40g chocolate into a bowl. Heat the double cream in a small saucepan until just below the boil – it’s ready when it starts to foam and steam. Remove from the heat and pour over the chocolate. Let it sit for 10 mins, then stir until smooth to create a ganache.
- Wash out the saucepan used to heat the cream, then add the remaining chocolate, 3 tbsp water, the caster sugar, vanilla and salt. Put over a medium-low heat, whisking periodically until all the ingredients have melted. Turn up to medium-high and cook for 5 mins to thicken slightly.
- Remove from the heat and whisk into the ganache. If the mixture appears broken or split, it’s easily brought back together with a stick blender or by blitzing in your food processor. Leave in a warm place until ready to use. If the sauce gets too cold and thick, place it over a pan of boiling water for a few mins to melt it again.
- Remove the pastry from the fridge and line a tray with a kitchen towel, then heat 10cm oil to 180°C in a deep, heavy-based pan. If you don’t have a thermometer, dip the handle of a wooden spoon into the oil. If the oil bubbles steadily, but not too vigorously, it’s hot enough. Alternatively, use an electric fryer.
- Carefully drop the dough balls into the oil, frying and rotating periodically to get an even golden colour. Once cooked, drain on the kitchen towel. While the chouxnuts are still warm, transfer to a plate, dust with icing sugar and serve with dishes of whipped cream and chocolate sauce for dipping.