This Spanish dessert is hard to resist!
To make chocolate sauce, stir cream in a small saucepan until hot, add to a bowl with chocolate, whisk until smooth then whisk in condensed milk and milk. Cover to keep warm.
Bring milk, sugar, butter, vanilla beans and seeds to a boil in a medium saucepan. Discard vanilla beans. Remove from heat. Sift in flour quickly. Mix well with a whisk until combined and dough comes away from side of pan. Beat in egg yolks one at a time.
Spoon dough into a piping bag fitted with a 2cm star nozzle. Heat oil to 180°C. Pipe 5cm lengths into oil, cutting off the dough with a sharp knife. Deep fry churros until golden brown. Drain on absorbent paper.
Dust with caster sugar. Serve with chocolate sauce.
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