Place water, oil and salt in a pan and bring to the boil for approximately 3 minutes at setting 9.
Remove the pan from the cooktop. Pour in the sieved flour all at once and stir in with a wooden spoon until the mixture detaches from the pan in a ball. Leave to rest for 10 minutes.
Then put the dough in a piping bag with a star-shaped nozzle Ø 1.5cm.
Heat the oil at setting 9 for approximately 6 minutes. When the oil is hot enough, squeeze out four churros approximately 14cm long into the hot oil. Then deep-fry until golden. Deep-fry the rest of the churros the same way. Leave to drain on kitchen towel.
To make the chocolate sauce, break the cooking chocolate up into pieces. Heat in a pan at setting 1, stirring occasionally, until the chocolate has melted.
Slice the vanilla pod open lengthways and scrape out the vanilla pulp. Then mix with the sugar and sprinkle over the churros. Serve with hot chocolate sauce.
You can check the temperature of the oil with a wooden spoon. The right temperature has been reached when you dip the wooden spoon into the oil and little bubbles rise up.
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