Churros
Servings 28 Churros
Ingredients
- 1 400g Today® Original Puff Pastry, thawed
- 500 ml cooking oil
- 100 g castor sugar
- 2 Tbsp (30ml) Hinds Spices Cinnamon
- 1 cup (250ml) cream
- 120 g Bourneville dark chocolate, roughly chopped
Instructions
- Unroll the pastry, cut the pastry in half horizontally and then cut the pastry into 14 even strips vertically. You should have 28 pastry cut-outs.
- Heat the oil on a medium heat until 180 °C, fry the pastry in the hot oil for 2 – 3 minutes until golden and puffed. Remove from the oil and place onto kitchen paper.
- Mix the sugar and cinnamon and dip the hot pastry into the cinnamon sugar. Set aside. Continue with all the pastry cut-outs.
- While the pastry is frying, place the cream and chocolate into a glass bowl and melt in the microwave, stirring occasionally until the chocolate has melted.
- Serve the churros with the chocolate ganache.