Chocolate orange churros

Method

1. Heat the water and zest together, add the butter and bring to the boil. Remove from the heat.

2. Mix in the flour and return to the heat, beating with a wooden spoon for about 1 minute, over a low heat. Remove from the heat and leave to cool slightly.

3. Mix in the eggs, one by one.

4. When you are ready to fry the churros, heat the oil in a deep fat fryer to 180°C.

5. Spoon the choux pastry into a piping bag and pipe into the hot oil, fry for 3-4 minutes, until golden brown.

6. Remove with a slotted spoon and drain on kitchen paper.

7. To make the orange scented sugar, mix together the caster sugar and orange zest. Scatter over the cooked Churros.

8. Meanwhile, heat the orange liqueur and the cream together in a saucepan over a low heat. Add the dark chocolate and stir until melted. Repeat the process in a separate pan, with the white chocolate.

9. Serve the Churros, hot with the dark and white chocolate sauces.