Chocolate Hazelnut Churros
A sweet, crispy on the outside and soft inside Mexican snack filled with a chocolate hazelnut spread.
- 250 ml water
- 2 tbsp sugar
- 2 tbsp rapeseed oil
- 130 g flour
- 2 eggs
- oil for frying
- 1/2 cup cinnamon sugar
- 1/2 cup chocolate hazelnut spread
Combine the water, sugar, and rapeseed oil in a pot. Bring to a simmer over and remove from heat.
Mix in the flour until a dough forms.
Mix in the eggs until the dough becomes slightly pasty and place in a pastry bag with a churros tube attached.
Squeeze out churros onto a wax or baking sheet making sure it is not too long that it doesn't fit in the fryer. Freeze for 45 minutes.
Heat frying oil to 350 degrees Fahrenheit or medium high heat and deep fry the churros until golden brown. Drain excess oil from churros.
Push a drinking straw through one end of the churros to the other to create a hollow center.
Roll the churros in the cinnamon sugar to coat.
Put the chocolate hazelnut spread into another pastry tube and fill the hollow centers of the churros.