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To make the churros add your melted butter to 350ml of boiling water and add in the vanilla paste. Combine the baking powder and salt with your sieved flour in a large mixing bowl, make a well in the middle and then pour in your water and butter mixture, beating the whole time to ensure there’s no lumps. Set to one side while you make the chocolate and coffee sauce. This can be left to rest for around twenty minutes.


For the sauce combine everything in a saucepan and warm over a medium to low heat , stirring to ensure there’s no lumps, for extra glossiness add a small square of butter to the sauce. Check the flavour and adjust coffee or salt depending on how prominent you want those flavours to be.


To cook the churros, pour you oil into a medium sized saucepan. A good way to check the temperature is hot enough but not too hot is to add a small dollop of the mixture to it, it should fizz immediately but take around a minute to turn golden. Be mindful to not overcook or equally undercook the inside. Fill your piping bag with the dough using a medium sized star nozzle, pipe in strips of dough about 4-5 cm long, snipping the ends with scissors. Pipe in 3-4 churros at a time, don’t be tempted to over fill your pan as they will reduce the oils temperature. With a slotted spoon remove once golden brown, this should take just over a minute. Drain on kitchen towel, sprinkle with a little sugar and a little sea salt and repeat the process until you’ve used up all the dough.

Serve with warm dipping sauce- you can keep the churros warm in the oven on 150 degrees Celsius until you’re ready to serve.