Churros And Hot Chocolate

Recipe by Gordon Ramsay - MADE GLUTEN FREE

Makes 10 Churros

Ingredients

Churros

• 250g plain gluten free flour
• 1/4tsp xanthan gum
• pinch of salt
• 50g unsalted butter
• 200ml water

Hot Chocolate

• 150g dark chocolate, plus extra for grating
• 300ml double cream
• 1 x vanilla pod, split
• 2inch stick of cinnamon
• 1/4 red chilli, finely chopped - this is optional if you want to spice it up a little
• 1 x orange, 3-4 piece of peel only

Sugar and Cinnamon Coating

• 50g caster sugar
• 3tsp ground cinnamon
• 300ml oil for deep frying

Method

• Place the flour, xanthan gum and salt in a mixing bowl. 
• Melt butter and add to water and bring to the boil. 
• Immediately pour this into the flour mixture and mix using an electric whisk until a smooth paste.
• The mixture should slowly drop off the whisk, if the mixture is too dry, add up to 5tbsp of warm water to loosen the mix. 
• Spoon the mix into a piping bag and chill in the fridge for 30 mins.
• In the mean time, break the chocolate into a heat proof bowl. 
• Heat the double cream in a pan with the vanilla pod, cinnamon stick, orange peel and chilli (if using) and bring to the boil.
• Strain the peel (and chillI) from the cream and pour onto the broken pieces of chocolate. Stir until the hot chocolate has melted.
• Mix caster sugar and cinnamon on a plate ready to roll the churros once cooked.
• Pre heat the deep fat fryer to 180C (or a heavy bottomed frying pan).
• Pipe the lengths of the churro mix (approx. 3-4inches) directly into the hot oil, and fry for about 4 minutes until golden brown and cooked through. 
• Remove crispy churros and drain off any excess oil on kitchen roll.
• Place onto the sugar and cinnamon plate and coat the churros.
• Serve with hot chocolate. 

* An alternative to the hot chocolate recipe here is to just simply melt some good quality cooking chocolate and serve warm. 

* You can also pipe the churros onto baking paper and cook in the oven at 200C for approx 15 minutes.