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50g unsalted butter
30g caster sugar
85g plain flour
2 medium eggs
1/2 tsp vanilla bean paste
Vegetable oil in a spray bottle
40g caster sugar
¼ tsp ground cinnamon
150g dark chocolate, broken into pieces
100ml whipping cream
2 tbsps golden syrup
1. In a medium saucepan add the measured water, butter and sugar, then gently bring to a boil over a medium heat.
2. Take the pan off the heat, add the flour and mix well with a wooden spoon to combine. Return the pan to a medium heat and continue to stir until the mixture comes together and is smooth.
3. Remove from the heat, put the mixture into a mixing bowl and allow to cool for 5 minutes.
4. Lightly beat the eggs and vanilla together in a small jug, then gradually add to the mixing bowl and beat using an electric mixer until the dough comes together. Transfer to a large piping bag fitted with a medium sized star piping nozzle.
5. Pipe 16 x 8cm churros onto a tray lined with a silicone mat. Use a sharp knife or scissors to separate each churro from the piping bag. Place the tray in the freezer for an hour to firm up.
6. When ready to cook, preheat the air fryer to 200C for 3 minutes and lightly spray the churros fully with oil. Carefully place the churros into the air fryer basket, leaving about 1 ½ cm space between the churros. Cook for 10 minutes until golden brown and well risen, then remove from the air fryer with silicone tongs. Continue to cook the remaining churros. If your kitchen is warm keep the churros in the freezer whilst you cook each batch.
7. Place the sugar and cinnamon in a shallow bowl and toss the hot churros in the sugar as they are cooked.
8. To prepare the chocolate sauce, place all of the ingredients into a pan and heat over a very gentle heat until the chocolate melts, then whisk to combine and pour into a small dish.
9. Serve the churros warm with the warm dipping sauce.
For a quick dipping sauce just gently heat some ready made chocolate spread, or a use a bottle of caramel sauce,