Churros con Chocolate is crispy Spanish churros which are golden and crispy on the outside and soft in the middle served with a thick, rich chocolate sauce. We’ve stuck to the traditional Spanish style (no cinnamon here) but tweaked the dough for an easier, more reliable cook. It makes a great breakfast or dessert recipe.
Category
Dessert
Servings
4
Prep time
15 minutes
Cook time
20 minutes
Churros con Chocolate is crispy Spanish churros which are golden and crispy on the outside and soft in the middle served with a thick, rich chocolate sauce. We’ve stuck to the traditional Spanish style (no cinnamon here) but tweaked the dough for an easier, more reliable cook. It makes a great breakfast or dessert recipe.
Ingredients
- 250ml (1 cup) water
- 60g unsalted butter
- ½ tsp vanilla paste
- 110g (½ cup) caster sugar
- pinch of salt
- 150g (1 cup) plain flour
- 2 eggs
- vegetable oil for deep frying
- 180g dark chocolate, chopped
- 500ml (2 cups) milk
- 1 tbsp cornflour (cornstarch)
- 40g (2 tbsp) caster sugar
Chocolate sauce
Directions
Prep the dough
Combine the water, butter and vanilla in a medium saucepan over medium-high heat.
Bring just to a boil, then stir in the flour, salt and 3 tsp (15g) of the sugar. Mix quickly until mixture comes together into a dough.
Reduce heat to low and cook, stirring, for 3-4 minutes to dry it out slightly.
- Remove from the heat and allow to cool for 5 minutes.
Beat in the eggs, one at a time, until smooth. Transfer the mixture to a piping bag fitted with a star nozzle.
Make the chocolate
Whisk the cornflour with 40ml of the milk to make a slurry. in a medium saucepan over medium-low heat and stir until chocolate melts (do not cook above a simmer). Whisk in the slurry and cook until the sauce thickens.
In a medium saucepan over medium-low heat, combine the remaining milk, chocolate and sugar. Stir until the chocolate melts - don’t let it get above a simmer.
Whisk in the slurry and cook, stirring, until the sauce thickens. Keep warm.
Cook and serve
Heat oil in a deep frying pan to 160°C (320°F).
Pipe the dough into long sticks into the oil and cook for 2-3 minutes, turning, until golden on both sides. You can use a knife or scissors to cut the dough at the end of each stick.
- Transfer to a wire rack to drain, then toss in the remaining sugar until lightly coated.
Serve warm churros with hot chocolate sauce for dipping.
Recipe notes
Cook support
You can pipe the dough sticks onto a piece of baking paper then carefully lower this into the oil, or use a sharp knife to snip the dough from the nozzle to help it drop into the oil.
Shape
Churros can come in all shapes and sizes but traditionally they are little bit skinnier than mine. However, I like them thicker as you get more dough in each bite. If you want them thinner, just use a smaller star tip nozzle for the piping bag.
Oil
Use a neutral oil with a high smoke point (like vegetable or canola). Keep the oil at 160°C – too hot and the outside burns before the inside cooks.
Piping bag alternative
No piping bag? You can use a ziplock bag with the corner snipped off – the shape won’t be perfect, but they’ll still taste great.
Storage
If you do end up with leftovers (unlikely), store them in an airtight container at room temp and reheat in the oven to crisp them back up.
Texture check
If your dough is too stiff to pipe, it might’ve cooled too much. Warm it slightly or beat in a splash of water to loosen.
