Churros and Chocolate Sauce

Spend a couple of chocolate filled hours in the run up to Easter perfecting these indulgent recipes from Steve Waites of Belle House.

Churros

Makes approx 50 (10 portions)

 

INGREDIENTS

375g/ml water

90g butter

338g flour

4 eggs beaten

Pinch of salt

Combine cinnamon and sugar to coat

 

METHOD

• Boil the water with the butter and add the flour. Cook on a low heat until all the flour is combined and comes away from the pan.

• Place mix into a KitchenAid or similar appliance with a whisk attachment and whip until the steam has dissappeared.

• Slowly add the eggs until they are all whisked in.

• Place the mixture into a piping bag with a star nozzle and pipe 15cm long strips onto a tray.

• Freeze before frying if you want to achieve straight pieces or just pipe directly into a hot fryer until golden.

• Coat in the cinnamon sugar and serve with warm dark chocolate sauce and/or caramelised white chocolate for dipping.

 

 

Chocolate sauce

 

INGREDIENTS

250g dark chocolate

500ml double cream

 

METHOD

• Melt the chocolate in a heatproof bowl over a pan of simmering water. Don’t allow the bottom of the bowl to touch the water.

• Boil the cream and then combine with the melted chocolate.

• Whip with a heat resistant spatula and serve warm.

 

 

Belle House caramelised white chocolate

 

INGREDIENTS

1 lb good quality white chocolate (at least 30% cocoa butter content)

Pinch of sea salt, to taste

 

METHOD

1. Preheat oven to 250 degrees F / 120 degrees C

2. If your chocolate is in a block or a bar, chop it roughly. Spread out on a rimmed baking sheet and bake for 10 minutes. After ten minutes, remove the pan from the oven and give the chocolate a stir.

3. Return the chocolate to the oven and bake for another 40-60 minutes. During this time, set an alarm to check and stir it every ten minutes, removing when the chocolate is a deep golden colour. When stirring, be sure to scrape the chocolate from the bottom of the pan. It may appear dry and crumbly at first, but keep stirring and it will become smooth again. Take care as the chocolate is extremely hot!

4. Once the chocolate has turned a deep golden caramel colour, stir in a pinch of sea salt, to taste. If the chocolate has gone a little too long in the oven and becomes grainy, simply press it through a fine mesh sieve, or give it a quick blitz in a blender to smooth it out again.

5. Pour the finished chocolate into a clean jar, and store at room temperature for up to a few months. Once cooled, the chocolate may look blotchy or speckled, but don’t worry, that’s normal. To use, reheat the jar in a pot of shallow water on the stove, or place in the microwave for 10 second intervals, stirring in between.

 

This chocolate can be dipped, drizzled or poured; shaped into truffles, whipped into ganache, melted into hot cocoa, eaten by the spoonful, or used in any other way like regular chocolate.

 

Note: you should be able to double this recipe fairly easily, although it may take longer for the chocolate to caramelise. However, do not try to make it using less than 12-16 oz. of chocolate, as it may be easily burnt.

 

 

Recipe courtesy of Steve Waites, proprietor of Belle House Restaurant & Deli-Traiteur, Bridge Street, Pershore,WR10 1AJ.

 

www.belle-house.co.uk

 

 

 

 

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