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Best Chocolate churros with chocolate & salted caramel sauce in New York
What the real thing tastes like
Real ingredients (via TheMealDB): For frying Sunflower Oil, To serve Ice Cream, 120g Muscovado Sugar, 60g Butter, 250ml Double Cream, 100g Dark Chocolate, 100g Golden Caster Sugar, 2 teaspoon Cinnamon, 200g Plain Flour, 50g Cocoa Powder, 1 teaspoon Baking Powder, 1 teaspoon Vanilla Extract…
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step 1 To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir in the cream and simmer until you have a smooth sauce, about 2-3 mins. Remove from the heat, stir through a pinch of sea salt and the chocolate, and continue to stir for 2-3 mins, or until it has completely melted. Keep warm or leave to cool for reheating later. For the coating, mix the sugar with the cinnamon and a small pinch of fine sea salt and set aside. step 2 For the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl. Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk to make a smooth, very thick batter. Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle. step 3 Tip sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full. Hea
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