Choc-caramel churros sundae

A dreamy dessert recipe that is deliciously sweet, ridiculously tasty, and totally moreish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a large saucepan, add water and bring to the boil. When boiling turn off heat add oil and stir through. Add sifted flour and salt and mix well with a wooden spoon to combine until the mixture doesn't stick to the side.

Step 2

Step 2 Place dough into electric mixer fitted with a paddle attachment and mix on medium speed for about 4 minutes, until dough is really smooth.

Step 3

Step 3 Put a medium sized star tipped nozzle into a large piping bag, place dough into the piping bag. Allow dough to rest in the fridge for 20 minutes.

Step 4

Step 4 Meanwhile, combine sugar and cinnamon in a shallow bowl or plate. Set aside.

Step 5

Step 5 Create a double boiler, add cream, when hot and chocolate stirring occasionally to melt and combine well, keep warm.

Step 6

Step 6 Heat vegetable oil in large saucepan until it reaches about 170 - 180 degrees, don't overheat the oil as the churros will overcook on the outside and won’t cook through properly in the middle.

Step 7

Step 7 Squeeze dough out into short 15cm lengths of the piping bag straight into the hot oil, snip dough off with scissors, cook about 3 – 4 at a time. Allow to cook for about 3 – 5 minutes, depending on how thick your churros are.

Step 8

Step 8 Remove with tongs and drain on paper towel. Roll in cinnamon sugar mixture.

Step 9

step 9 make caramel cream and layer with the churros and choc sauce