Prep Time

20 MINS

Cook Time

20 MINS

Serves


Ingredients

Churros  

  • 1 cup water
  • 125g unsalted butter
  • 1/4 tsp salt
  • 1 cup flour, sifted
  • 3 eggs, beaten
  • Sunflower oil for frying 
  • 1/4 cup sugar
  • 1/2 tsp ground cinnamon

Method

  • Combine water with the butter and the salt in a saucepan and bring to a boil over high heat.
  • Using a wooden spoon, stir in flour.
  • Reduce the heat to low and stir vigorously until the mixture forms a ball, about one minute. 
  • Remove from the heat and, while stirring constantly, gradually beat in the eggs, one at a time. Cover and leave to cool. 
  • Heat about 5 cm deep of oil in a heavy, high-sided frying pan over medium/high heat to 180°C.
  • Mix the sugar and the cinnamon on a plate and set aside.
  • Spoon the churro dough into a pastry bag fitted with a large star nozzle.
  • Squeeze 15cm strips of dough into the hot oil, 3 or 4 at a time and fry, turning them once, until golden brown, about four minutes.
  • Drain on paper towels then roll them in the cinnamon sugar. 

Brittle & Split  

  • Line an oven tray with baking paper.
  • Place sugar and water in a saucepan and bring to the boil stirring constantly until the sugar dissolves.
  • Boil and do not stir until the mixture turns golden in colour.
  • Stir in the chilli flakes.
  • Pour the toffee evenly onto the tray.
  • Leave five minutes to harden and cool.
  • Break into pieces and store in an airtight container.
  • To assemble, place two churros on each plate, top with scoops of Kāpiti Triple Chocolate ice cream, and scatter over the mango and the brittle.

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