Having just been on an incredible trip to Colombia I couldn't help but be inspired to treat the CRU Kafe team to a delicious pastry dish that Colin and I enjoyed on a few occassions while wandering the streets. Sprinkled with sugar and drizzled in chocolate, it can only be non-other than Churros.
To add a little CRU Kafe twist to this dish, I created a chocolate sauce with the addition of coffee and chilli. After many smiles of satisfaction from CRU team members, I thought we should share this recipe with all of you at home.
Hope you enjoy!
Combine the melted butter, vanilla paste and a pinch of salt with 500ml recently boiled water.
Sift the self-raising flour and plain flour into a large bowl. Mix together, then make a well in the centre. Gradually pour into the flour, stirring constantly to incorporate. Cover and leave for 20mins.
Put the dried chillies in a bowl filled with hot water and soak for 10 minutes. Remove with a slotted spoon and allow to cool.
Set a saucepan with the cream over a medium heat and bring to a simmer. Add the chocolate, coffee and chillies and stir constantly until the chocolate has melted. Pass the sauce through a sieve into a pan and discard the chillies. Keep warm over a low heat.
Fill a deep saucepan with oil and heat until a piece of dough turns golden brown in 30 seconds. Spoon the dough into a piping bag fitted with a star-shaped nozzle. pipe 12cm-long shapes around the inside edge of the pan.
Fry the churros for 30 seconds-1 minute, turning halfway, until golden. Remove and drain on kitchen paper. Keep warm while you fry the remaining dough.
Combine the sugar and cinnamon in a deep-sided baking tray. Toss the churros in the cinnamon sugar, coating well - Serve immediately with a bowl of the warm chocolate, coffee and chilli sauce on the side.
300g self-raising flour
200g plain flour
100g butter, melted
1 tsp vanilla bean paste
4 dried chillies, seeds removed
450ml double cream
375g Dark chocolate (at least 70%)
100ml CRU Kafe Intense
225g golden caster sugar
1½ tsp fine Cinnamon
Sunflower Oil, for deep-frying
- 300g self-raising flour
- 200g plain flour
- 100g butter, melted
- 1 tsp vanilla bean paste
- 4 dried chillies, seeds removed
- 450ml double cream
- 375g Dark chocolate (at least 70%)
- 100ml CRU Kafe Dark Roast
- 225g golden caster sugar
- 1½ tsp fine Cinnamon
- Sunflower Oil, for deep-frying
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