Stuffed churros with crème patisserie and hot chocolate dipping sauce.
Place diced butter into a saucepan, add water and a pinch of salt. Heat the pan to melt the butter and bring to the boil. Sieve the flour and baking powder together. As soon as the water boils, remove it from the heat and quickly stir in the sifted flour and baking powder. Beat the mix with a silicon spoon until smooth and it comes away from the sides of the pan.
Tip the mixture into a bowl and cool for a couple of minutes. Then gradually add the beaten eggs one at a time, beating well until the mixture is smooth, glossy and drops reluctantly from a spoon. Add the orange flower water and mix until combined. Cover the bowl with a clean tea towel and leave the batter to one side to rest for 30 minutes.
Finely chop the dark chocolate and place in a bowl.
Pour the double cream into a small saucepan, add the cinnamon stick, condensed milk, butter and vanilla extract, and bring to a simmer. Stir until smooth and then pour over the chopped chocolate and stir again until the mixture is combined.
Fill a large saucepan no more than one third full with oil. Heat until it reaches 180-190'C (or until a cube of bread browns in a minute). Fit a large piping bag with a large star-shaped nozzle and fill with batter. Once the oil has come up to temperature you can start to cook the churros.
Pipe 2 or 3 finger-length strips of batter directly into the pan cutting off each strip with a pair of scissors.
Cook the churros for about 45 seconds to one minute on each side until golden and crisp. Remove them from the pan with a slotted spoon, drain quickly on kitchen paper and sprinkle liberally with demerara sugar.
Place the milk in a saucepan pan and bring to the boil.
Place the egg yolks, the caster sugar, corn flour into a bowl and mix.
Once the milk is boiling, add it little by little to the egg yolk mixture. Return the mixture to the pan and whisk over a medium to high heat for 3-4 minutes, gently bringing it to the boil. Transfer to a bowl, cover with cling film and chill in the fridge.
Once it is cool place the mixture into a piping bag.
Make a small hole on the side of the churros and pipe the cream into the centre.
Serve with thick hot chocolate dipping sauce.
«Do not fry more than 2 or 3 churros in one go. The oil will cool down dramatically and your churros will be heavy and greasy, rather than crisp, golden and light.»