Mini Churros with Chilli Chocolate | Gluten-Free Choux Pastry
This 5 ingredient gluten-free choux pastry is super quick and easy to make - perfect for those Mini Churros, or for eclairs, profiteroles and cream puffs. You will need a piping bag (single use is fine) and a small star-shaped nozzle - mine was about 6mm wide. For a regular version using plain flour, use 1/4 cup of flour and 20g butter, method remains the same.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
For the gluten-free Choux Pastry | Churros:
- 1/8 cup plain gluten-free flour
- 1/8 cup rice flour
- 1/4 cup water
- 25 g unsalted butter cubed
- 1 egg
- Olive or coconut oil for frying
For the Cinnamon Sugar:
- 1/4 cup unrefined sugar or natvia
- 1 tsp ground cinnamon
For the Chilli Chocolate Sauce:
- 25 g dark chocolate
- 1/4 cup cream
- ground chilli to taste
To make the gluten-free Choux Pastry | Churros:
Sift the flours into one bowl.
Place water and butter in a small saucepan. Cook over medium-low heat until the butter has melted and the mixture comes up to the boil.
Working quickly, remove the saucepan off the heat, add sifted flours, place back on the heat and mix vigorously with a wooden spoon until the mixtures forms a dough ball.
Transfer pastry ball into a clean bowl. Add egg and whisk together until the pastry is smooth and lightly glossy.
Transfer pastry into a piping bag, twist the end of the bag, squeezing mixture gently into the nozzle.
Heat olive oil in a small, shallow saucepan or frypan over low heat - the oil level should only be about 2cm or 1inch deep, until just starting to smoke.
Squeeze choux pastry logs into the hot oil, about 5cm or 2inches long, cutting off each churro log with pair of kitchen scissors.
Fry 4 to 5 at a time, for about 20 seconds on each side, or until golden brown.
Remove from oil onto paper towel using metal tongs.
To Roll Churros in Cinnamon Sugar:
Mix caster sugar and cinnamon in a bowl.
Once cool enough to handle, roll your mini churros in the sugar. And they are ready to serve.
To make the Chilli Chocolate Sauce:
Place cream and chocolate in a small saucepan and cook over low heat, stirring, until the chocolate has melted. (Alternatively, you can make this in a microwave 2 x 20 seconds). Add chilli and mix well.
Transfer to a serving dish.