(serves 6)

  • 420 g (750 ml) cake flour
  • 5 ml baking powder
  • 750 ml water
  • 2 ml salt
  • 45 ml brown sugar
  • 2 egg yolks
  • about 500 ml sunflower oil
  • icing sugar, to dust

Sift the flour and baking powder together. Bring the water to the boil and add the salt and brown sugar. Stir until the sugar is dissolved. Remove from the heat and add the flour and baking powder. Whisk to a smooth mixture. Add the egg yolks one by one and keep whisking. Allow to cool. Put the batter in a piping bag. Heat the oil. To test the oil’s heat, fry a small bread cube. If it’s nicely browned after one minute, you can begin frying your churros. Pipe the batter straight into the oil. Cook for 3 to 4 minutes until browned. Drain on paper towels. Dust with icing sugar and serve with chocolate sauce.

Chocolate sauce

  • 100 g 70%-cacao chocolate, broken into chunks
  • 250 ml cream

Put the two ingredients in a saucepan and melt over very low heat. Serve warm with churros.