Churros
🛠 Equipment
- Medium saucepan
- Piping bag with star tip (1 cm)
- Scissors
- Deep fryer or large deep pan
- Paper towels
- Wooden spatula
- Small saucepan (for chocolate sauce)
🛒 Ingredients
| 250 ml | Water | |
| 80 g | Unsalted butter | |
| 150 g | All-purpose flour, sifted | |
| 3 | Eggs | |
| 50 g | Granulated sugar | |
| 1 tsp | Ground cinnamon | |
| 1 pinch | Fine salt | |
| 1 l | Frying oil (sunflower or peanut) | |
| 150 g | Dark chocolate (70%) | |
| 200 ml | Heavy cream | |
| 1 tbsp | Sugar (for sauce) | |
| 1 tsp | Vanilla extract |
Preparation
Step 1: Make the choux pastry
In a medium saucepan, pour the water, add the butter cut into pieces and the pinch of salt. Bring to a boil over medium heat.
Once the butter is melted and the mixture is boiling, remove from heat and add the sifted flour all at once. Stir vigorously with a wooden spatula until a smooth dough forms that pulls away from the sides.
Return to low heat and dry the dough for 1 to 2 minutes, stirring constantly — a thin film should form on the bottom of the pan.
Step 2: Add the eggs
Remove the pan from heat and let cool for 2 minutes.
Add the eggs one at a time, mixing vigorously between each addition. The dough should be smooth, shiny, and form a ribbon when lifting the spatula.
Step 3: Prepare the chocolate sauce
Meanwhile, heat the heavy cream in a small saucepan until simmering.
Finely chop the dark chocolate and pour the hot cream over it. Let rest for 1 minute, then stir gently until smooth and glossy.
Add the sugar and vanilla extract. Stir and keep warm.
Step 4: Heat the oil
Pour the oil into a deep fryer or large deep pan and heat to 180°C. Use a kitchen thermometer to check the temperature.
Step 5: Pipe and fry the churros
Fill a piping bag fitted with a star tip with the warm choux pastry.
Gently press the bag over the hot oil and cut the churros to the desired length (about 10 cm) using scissors.
Fry in small batches (4 to 5 churros at a time) for 3 to 4 minutes, turning halfway through, until golden brown and crispy.
Step 6: Drain and coat
Remove the churros with a slotted spoon and place on paper towels.
In a bowl, mix the sugar and cinnamon. Roll the warm churros in this mixture to coat generously.
Step 7: Serve
Serve the churros immediately with the warm chocolate sauce in a small bowl for dipping.
💡 Tips & variations
- The choux pastry must be well dried in the pan before adding eggs — it should form a ball that pulls away from the sides.
- Add eggs one at a time, mixing vigorously between each addition.
- Oil must be at 180°C — too cold and churros absorb oil, too hot and they burn outside while raw inside.
- Cut the dough with scissors directly over the fryer for a clean shape.
- Serve immediately after frying to keep them crispy.
❓ Frequently asked questions
How long does this recipe take?
35 min (20 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
