|5 g||cinnamon — ground|
|200 g||dark chocolate — 70%|
|1||vanilla — pod|
|5||eggs — just the yolks|
|1||Caramel Treat — tinned|
|1/2 tsp||ginger — ground|
|1/2 tsp||paprika — sweet|
|1/4 tsp||nutmeg — ground|
In a sauce pan bring water and butter to a boil until the butter has melted.
On a medium heat add the flour and stir with wooden spoon until mixture forms a ball.
Remove from heat and place into a mixing bowl and allow to cool.
Once the mixture is room temperature, mix in the eggs one at a time.
Mixture will be soft and can be placed into a piping bag with a star nozzle
Place in the fridge to chill for about 1 hour.
In a medium saucepan fill the pot half way with oil and put on a medium heat.
Once oil is hot, start frying off the churros into any shape desired.
When golden and crisp, toss them into the cinnamon sugar.
In a saucepan place chocolate, espresso and cream over a low heat and whisk while chocolate melts.
Reheat when serving.
Vanilla ice cream:
Split the vanilla pod in half and remove all the seeds.
Place seeds and pod into a pot with the cream and milk and bring to a boil.
In a mixing bowl whip up the eggs yolks and sugar until ribbon stage.
Slowly pour the warm milk mixture onto the egg mixture, whisking continously.
Allow to cool down before placing into an ice cream machine and churn
Warm the chocolate sauce and place into a milk jug.
Top the churro with vanilla ice cream and pour warm chocolate sauce over.
To make the spiced caramel, add about 1 -2 tbsp hot water to the caramel treat and mix to soften the caramel to a sauce consistency. Mix in the spices and let it stand for 30 minutes to infuse. Serve as a dipping sauce for the churros