Desserts

Churros with Chocolate Sauce

Name: Churros with Chocolate Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 1/2 tbsp (12 g) sugar; 85 g butter; 1/2 tsp (3 g) salt; 240 g water; 1 cup (120 g) all-purpose flour; 3 large eggs (whisked smoothly); 1 tsp (5 g) vanilla extract; 500 g Vegetable oil (for deep frying; or another neutral frying oil); 1 1/2 tsp (4 g) cornstarch; 10 g water (for cornstarch slurry); 2 1/2 tbsp (25 g) sugar; 4 tbsp (50 g) Dark chocolate (chopped, or use dark chocolate chips); 120 ml milk; 1/3 cup sugar; 1/4 cup cinnamon

Crispy and golden on the outside, soft and fluffy on the inside, these classic homemade churros are coated in cinnamon sugar and paired with a rich dark chocolate dipping sauce.

Prep: 20 min
Cooking: 20 min
Total: 40 min
Yield: 4 servings
Difficulty: Medium

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Ingredients & steps

19 steps · 5 stages · 40 min total

Ingredients

4 servings

Churro Dough

1 1/2 tbsp (12 g) sugar
85 g butter
1/2 tsp (3 g) salt
240 g water
1 cup (120 g) all-purpose flour
3 large eggs, whisked smoothly
1 tsp (5 g) vanilla extract

Frying Oil

500 g Vegetable oil, for deep frying; or another neutral frying oil

Chocolate Dipping Sauce

1 1/2 tsp (4 g) cornstarch
10 g water, for cornstarch slurry
2 1/2 tbsp (25 g) sugar
4 tbsp (50 g) Dark chocolate, chopped, or use dark chocolate chips
120 ml milk

Cinnamon Sugar Coating

1/3 cup sugar
1/4 cup cinnamon

Utensils

Frying Pan
Spatula
Mixing Bowl
Hand Whisk
Electric Mixer
Piping Bag
Piping Tip
Scissors
Wire Skimmer
Oil-Absorbent Paper
Wire Rack
Small Pot
Wooden Spoon

Instructions

1In a pan, combine 1 1/2 tbsp sugar, 85 g cubed butter, 1/2 tsp salt, and 240 g water.
2Place over medium heat and bring to a simmer, allowing the butter to melt completely.
3Once the mixture begins to boil, add all 1 cup (120 g) of flour at once. Turn off the heat and stir rapidly until a smooth dough comes together.
4Place the pan back over low heat for 1 to 2 minutes, stirring continuously, until excess moisture evaporates and a thin film forms on the bottom of the pan.
5Transfer the dough to a large mixing bowl and spread it out with a spatula to let heat and steam escape.

Prep: 20 min
Cooking: 20 min
Total: 40 min
Yield: 4 servings
Difficulty: Medium

Ingredients

Churro Dough

1 1/2 tbsp (12 g) sugar
85 g butter
1/2 tsp (3 g) salt
240 g water
1 cup (120 g) all-purpose flour
3 large eggs, whisked smoothly
1 tsp (5 g) vanilla extract

Frying Oil

500 g Vegetable oil, for deep frying; or another neutral frying oil

Chocolate Dipping Sauce

1 1/2 tsp (4 g) cornstarch
10 g water, for cornstarch slurry
2 1/2 tbsp (25 g) sugar
4 tbsp (50 g) Dark chocolate, chopped, or use dark chocolate chips
120 ml milk

Cinnamon Sugar Coating

1/3 cup sugar
1/4 cup cinnamon

Utensils

Frying Pan · Spatula · Mixing Bowl · Hand Whisk · Electric Mixer · Piping Bag · Piping Tip · Scissors · Wire Skimmer · Oil-Absorbent Paper · Wire Rack · Small Pot · Wooden Spoon

Instructions

Prepare the Dough Base

In a pan, combine 1 1/2 tbsp sugar, 85 g cubed butter, 1/2 tsp salt, and 240 g water.
Place over medium heat and bring to a simmer, allowing the butter to melt completely.
Once the mixture begins to boil, add all 1 cup (120 g) of flour at once. Turn off the heat and stir rapidly until a smooth dough comes together.
Place the pan back over low heat for 1 to 2 minutes, stirring continuously, until excess moisture evaporates and a thin film forms on the bottom of the pan.
Transfer the dough to a large mixing bowl and spread it out with a spatula to let heat and steam escape.

Incorporate Eggs & Fill Piping Bag

In a liquid measuring cup, crack 3 eggs and whisk until completely smooth.
Add 1 tsp vanilla extract to the warm dough. Slowly pour in the whisked eggs a little at a time while mixing with an electric hand mixer.
Continue mixing until the dough is smooth, glossy, and silky. It should hold its shape and slowly drop off the spatula in a V-shape.
Fit a piping bag with a deep star-shaped nozzle and scoop the dough inside. (Pro Tip: Beginners can pipe churros onto parchment paper and freeze for 30 minutes for easier frying).

Fry the Churros

Pour 500 g neutral oil into a deep pan or skillet and heat over medium heat to approximately 180°C (350°F).
Pipe lengths of dough directly into the hot oil, cutting the ends with kitchen scissors.
Fry for about 2 minutes per side, turning occasionally, until deep golden brown and crispy on the outside.
Remove the churros with a spider strainer and rest them on a paper towel-lined rack to drain excess oil.

Make the Chocolate Sauce

In a small ramekin, whisk together 1 1/2 tsp cornstarch and 10 g water to create a smooth slurry; set aside.
In a small saucepan, combine 2 1/2 tbsp sugar, 50 g dark chocolate, and 120 ml milk. Heat over medium heat, stirring continuously until melted.
Once simmering, pour in the cornstarch slurry and cook over low heat while stirring until the sauce turns thick, glossy, and smooth. Pour into a dipping bowl.

Coat and Serve

In a shallow dish, stir together 1/3 cup sugar and 1/4 cup ground cinnamon.
While the churros are still warm, roll each piece in the cinnamon sugar mixture until well coated.
Serve warm with the rich chocolate dipping sauce.