Chocolate-Filled Churros

Before starting this Chocolate-Filled Churros recipe, organise all the necessary ingredients for the churro dough.

For the churro dough: Pour the water in a saucepan.

Add the salt. Make sure you add 5 grams (a pinch won't be enough).

Bring the water to a boil.

In the meantime, place the flour in the stand mixer recipient. Use the flat beater.

When the water starts boiling...

... pour over the flour while mixing at low speed.

Add the orange blossom water...

... and mix until homogeneous, without lumps.

Stop the beater when homogeneous.

Fill the churro dough press with the dough. Fit the machine with the plastic attachment for stuffed churros.

Place the top part back on...

... and screw tight.

Arrange paper towels at the bottom of a food tray.

Heat the oil at 190°C in a deep fryer. Start pushing the dough with the press...

... and cut the churros to the desired length with a knife. For stuffed churros, I recommend making them quite short. The central hole in long churros will tend to re-seal itself easily while frying.

Fry until gold...

... then flip with a skimmer and continue frying until golden on all sides, then transfer over the paper towel.

Repeat the operation with the rest of the batter.

Fry the churros until golden, then transfer over the paper towel.

When the churros are cooked, use the probe of a thermometer to recreate the central holes.

The churros are ready.

For the chocolate cream: Organise all the necessary ingredients.

Place the whole milk and half of the castor sugar in a saucepan and bring to a boil.

Place the egg yolk in a mixing bowl.

Add the other half of the sugar and blanch the preparation with a whisk.

Add the crème pâtissière powder or corn starch...

... and combine carefully with a whisk.

When the milk starts boiling...

... and pour half over the blanched preparation.

Combine carefully with the whisk.

Transfer the preparation in the saucepan, over the rest of the simmering milk. Pour into a thin stream while whisking.

The cream should thicken instantly. Cook for a further 1 or 2 minutes until the consistency becomes slightly more liquid.

When the cream is cooked, add the butter and incorporate with the whisk.

Add the dark chocolate pistoles...

... and combine until homogeneous.

Transfer the cream into a food tray...

... cover the surface of the cream with cling film...

... and leave to cool at room temperature or in the fridge.

Transfer the cold cream into a mixing bowl and whisk vigorously until smooth. Transfer the chocolate cream into a piping bag fitted with a filling nozzle.

Fill the churros with the chocolate cream...

... and pierce the churros on both sides. Repeat the operation for all churros.

Pour 100 grams of castor sugar in a small bowl and add one teaspoon cocoa powder...

... and combine.

Roll the churros in the chocolate sugar to coat the surface...

... to finish the roll. The churros are now ready. Enjoy!