Baked Churros with Maple Chocolate Sauce
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Cook time: 
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Serves: 4 - 6
Crisp strips of sugary pastry with a delicious dairy-free chocolate sauce. Whether baked or fried, churros are best eaten immediately to preserve the crisp texture so make sure you've assembled all your ingredients for this recipe and those you're planning to serve it to, nearby.
  • For the churros
  • 40g wholemeal spelt flour
  • 40g plain white flour
  • pinch salt
  • 100g golden caster sugar, divided
  • 2 tsp cinnamon
  • 50g unsalted butter, cubed
  • 150ml cold water
  • 2 large free range eggs, beaten
  • For the chocolate sauce
  • 250ml water
  • 90g dark chocolate (minimum 70% cocoa solids), grated
  • 1 - 2 tbsp maple syrup, or to taste
  • pinch fleur de del
  1. Preheat the oven to 200 degrees C. Line two baking trays with parchment paper. Sift the flours and salt over a third piece of parchment paper and set aside. In a large, shallow dish, combine 90g of the caster sugar with the cinnamon and set aside.
  2. In a medium saucepan, heat the butter and water until the butter is completely melted. Bring to the boil then turn the heat down low and tip in the sifted flours and remaining 10g caster sugar. Beat with a wooden spoon over the low heat for about 45 seconds or until a ball of dough forms that leaves the sides of the saucepan completely clean. Remove from the heat and set aside for 2 minutes before beating in the eggs, a little at a time, until you have a thick, smooth mixture.
  3. Transfer the choux paste into a piping bag fitted with a small star nozzle (remember that the dough will expand as it bakes) and pipe long lines (or squiggles and swirls, although these are a little more likely to snap or catch on the corners) onto the prepared parchment paper. Bake for 12 - 15 minutes or until crisp and golden.
  4. While the churros are baking, make your sauce. In a medium saucepan, bring the water to the boil. Lower the heat, add your grated chocolate and cook for a couple of minutes, stirring constantly, until you have a thick, glossy sauce. Stir in the maple syrup, adding a little more or less to suit your taste (and remembering that the churros come drenched in sugar), then remove from the heat.
  5. As soon as the churros are ready, remove from the oven and roll in the cinnamon sugar mixture. Serve immediately with pots of thick, hot chocolate sauce, to dunk.
Recipe by thelittleloaf at