Round off a dinner party with this traditional Spanish dessert by Aperitif's Miguel Maestre, complete with chocolate sauce and a splash of rum.


  • Churros

  • 250 ml Milk

  • 100g Unsalted Butter

  • 1 tbs Castor Sugar

  • 125g Flour

  • 3 Egg Yolks

  • 2 Vanilla beans (split and deseeded)

  • Vegetable Oil for frying

  • Chocolate Sauce

  • 1 cup Condensed Milk

  • 200g Dark Chocolate

  • Splash of Milk

  • Splash of Rum


  • 1.

    In a pot, bring to boil milk, sugar, butter and vanilla beans.

  • 2.

    Sift in the flour and mix to a dough consistency.

  • 3.

    Add egg yolks to dough one at a time.

  • 4.

    Pour dough into pipping bags with star nozzle.

  • 5.

    Pipe into vegetable oil at 180 degrees.

  • 6.

    Fry till golden brown.

  • 7.

    Set aside on paper towel to dry off excess oil.

  • 8.

    Dust in castor sugar.

  • 9.

    Heat the condensed milk and whisk in the chocolate till silky consistency.

  • 10.

    Add milk and rum to taste slowly.

  • 11.

    Serve churros with chocolate sauce.

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