- 125ml Coconut Cream
- 1 Teaspoon Turmeric
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Vanilla Extract
- 10ml Agave Syrup
- 15g Terra Rossa Cocoa Powder
- 10g Crimson Red Cocoa Powder
- In a pot add coconut cream, turmeric, cinnamon, vanilla, and agave syrup. Bring to a simmer.
- Stir well to combine all ingredients.
- Once simmering, turn off heat, cover and allow to infuse for 2-5 minutes.
- Once infused, bring back to stove and allow to come to a simmer.
- Add cocoa powders and blend thoroughly until well combined.
- Sauce is ready to be enjoyed with warm churros.
- 250ml Water
- 25ml Deodorised Coconut Oil (sunflower oil can also be used)
- 1 Fennel Seed (cracked)
- 1 Cinnamon Stick
- 1 Star Anise
- 32g Sugar (caster)
- 2g Salt (1/2 teaspoon)
- 127g Flour (sifted)
TIP: if wanting to use cocoa powder in churros batter: substitute 10g of Flour for cocoa powder.
Cocoa Powder suggestions:
- True Gold: Sweet caramel, nutty notes
- True Dark: Cocoa and fruity notes to compliment the spices
- Terra Rossa: Bitter chocolatey notes that combine well with the spiced sauce
- Rich Terracotta: Chocolatey and nutty notes that will pair well with the spices
- Crimson Red: Great milky, chocolatey flavour with a slight red tint.
- Prepare a piping bag with desired tip (a star tip is recommended)
- Prepare sheet tray with silpat or parchment paper. Set aside until ready to use.
- Preheat a pan with oil to 190ºC.
- In a pan add water, coconut oil, fennel seed, cinnamon stick, anise, sugar and salt. Set pan on stove and warm on medium heat. Bring to a boil
- Once to a boil, take pan off heat and gradually add in flour. Stirring vigorously to create a smooth paste.
- Return pan back to low/medium heat and cook for 1 minutes while stirring continuously.
- Take off heat and transfer to a heat-proof bowl.
- Allow to cool down slightly and pipe while its still pliable. (Note: Careful the batter might still be hot while piping)
- Once batter has been cooled down slightly, pipe into desired shape and size.
- Once churros have been piped and cooled completely they're ready to be fried.
- Depending on the size of the frying pot, do not add too many churros to the oil for two reasons: it will bring down the temperature of the oil and they might float and stick together.
- With a heat proof spoon (or a spider) flip the churros half way through to allow even cooking on each side. Approx. 2-3 minutes on each side. (NOTE: this depends on the size of the churros)
- Once ready, transfer to a sheet tray lined with kitchen towels to soak up the excess oil.
- Ready to eat with warm cocoa sauce.
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