Heart-Shaped Churros

FOR CHOCOLATE SAUCE

• 100 g Milk chocolate 
• 100 ml Double Cream/ heavy cream

FOR STRAWBERRY SAUCE

• 150 g (3/4 cup) Strawberries, fresh or frozen (hulled and sliced)
• 2-3 tbsp Sugar
• 1 tsp lemon juice
• A pinch of salt

FOR CHURROS

• 220 ml (1 cup) Water
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract 
• 130 g (1 cup) Plain flour/all-purpose flour (sifted)
• 2 eggs Uk-medium sized (weight without shell = 97 g)
• 85 g (6 tbsp) Unsalted butter

CHOCOLATE SAUCE

1. Place the chopped chocolate and room temperature double cream in a heat-safe bowl and microwave it for 30 seconds, then at 25 seconds intervals, stirring in between until the chocolate is completely melted and the mixture becomes smooth and creamy. Set aside.

STRAWBERRY SAUCE

1. In a small saucepan, mix together chopped strawberries, sugar, salt and lemon juice. Cook over medium heat for about 10 minutes, stirring often. 
2. Remove from heat, and let it cool slightly. Blend it into a smooth sauce using a hand blender or blender. It’s ready to serve.

CHURROS DOUGH

1. In a small saucepan, combine the water, butter, salt and sugar. Bring to a boil over medium heat, stirring occasionally.
2. Once it starts boiling, reduce the heat to low and add the flour all at once. Stir quickly, using a wooden spoon or a spatula, to mix it together until a smooth dough ball is formed, and it doesn’t stick to the pan (for about 2-3 minutes).
3. Remove from the heat and transfer the dough to a mixing bowl, let it cool for 7-8 minutes.
4. Now add one egg at a time and mix it with a rubber spatula until completely incorporated. Add the second egg and mix again until it’s completely incorporated. At first, it seems that eggs are not combining with the mixture, but keep mixing. It will becomes smooth in the end. The dough should be smooth, firm and creamy.
5. Transfer to a piping bag fitted with an open star nozzle (4B). Let the dough rest in the piping bag for 10 minutes.
6. Meanwhile, prepare cinnamon sugar in a bowl by mixing together 1/2 cup granulated sugar and 1 tsp ground cinnamon. Set aside.
7. Line a large plate with a paper towel.
8. Heat the vegetable oil in a large deep pot (1/2 full) over medium heat. The oil is ready when its temperature reaches 170C/338F. If you don’t have a candy thermometer on hand, don't worry! You can drop a small piece of bread into the oil instead and if the oil starts bubbling steadily and the bread takes time around 45 seconds to brown then the oil is ready for frying. If the oil starts bubbling vigorously around the bread and the bread turns brown immediately then the oil is too hot so slow down the heat and wait for a few seconds.
9. Cut the baking paper into small squares and pipe out the heart onto each square. After piping the heart, slightly press the ends to seal with your finger. You can also draw hearts on the baking paper and flip the paper over when you are piping the heart.
10. Carefully & slowly drop the one churro heart in the hot oil, keeping the baking paper side up. Don’t fry more than 2 churros at a time as the oil temperature will drop. Fry them for about 4-6 minutes or until golden brown, keep flipping after every one minute.
11. Repeat the same until you’ve used all the batter.
12. Carefully take them out of the oil using a slotted spoon and place them onto the paper towel to drain any excess oil. While they are still warm, coat them well with cinnamon sugar.
13. Enjoy freshly fried churros plain or with any sauce of your choice.

NOTES

1. Churros are only good on the day they are freshly fried. They will become soft and no longer be crispy the next day. However, you can store any leftovers in an airtight container for 2 days in the fridge.