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Choc-caramel churros sundae

  • 0:10 Prep
  • 0:40 Cook
  • 6 Servings
  • Advanced


  • 1 1/2 cups water
  • 1/4 cup olive oil
  • 2 cups of plain flour, sifted
  • 1/2 teaspoon fine salt
  • 1 cup caster sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup cream
  • 400g milk or dark chocolate, chopped finely
  • 1 litre Coles premium Caramel & Macadamia Ice Cream
  • 1 – 1.5 litres vegetable oil, for deep frying


  • 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.
  • 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.
  • 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.
  • 4
    Meanwhile, combine sugar and cinnamon in a shallow bowl or plate. Set aside.
  • 5
    Create a double boiler, add cream, when hot and chocolate stirring occasionally to melt and combine well, keep warm.
  • 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.
  • 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.
  • 8
    Remove with tongs and drain on paper towel. Roll in cinnamon sugar mixture.
  • 9
    Serve in glass sundae dish with small scoops of Caramel & Macadamia ice cream, 3 small churros per bowl and a drizzle of hot chocolate sauce. Serve immediately.

Source: taste.com.au


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