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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 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2

Ingredients

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

Instructions

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.
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