Churros are so fun. Is it a donut? A sweet breadstick? However you classify them, they are delicious.
I remember the first time I tried a churro. I was in Spain for my uncle’s wedding when I was a kid, and my sister and I were super picky and not eating anything. That all changed when we were at a bar with my Dad and Grandad and they dropped these sugary donut sticks on the table with a huge bowl of creamy hot chocolate. GAME OVER!
Another fun fact with this recipe is that the dough is a classic choux pastry which is used to make eclairs, profiteroles, crullers and many other classic French desserts. Give churros a try and if you nail it, move on to the next choux based recipe. Good luck!
- 1 cup flour
- 1 cup water
- 6 tbsp butter
- 2 large eggs
- 2 tbsp sugar
- 1 tbsp cinnamon
- 1 tbsp kosher salt
- 1 cup sugar for dusting
- 3/4 cup semi sweet chocolate
- 3/4 cup 35% cream
- 2L canola oil
- In a pan over medium heat add water, butter, and sugar, bring to a boil. Add salt, vanilla and flour. Mix until flour is completely incorporated and no dry spots remain. Cook for 30 seconds, Remove from pan and allow to cool for 10min.
- Heat oil in a large heavy bottomed pot to 360F. While heating, and only once your paste has cooled, add eggs one at a time. Combine fully before adding your second egg. Your mix will be coated in the egg and will take some time to incorporate it. Add cinnamon.
- Transfer your paste into a piping bag with a medium star tip. If your tip is too big you run the risk of undercooking the middle of the churro, and we don't want anything to do with that!
- Pipe directly into the fryer. Try not to let the oil touch the tip or the plastic bag. Fry two 5 inch tubes at a time for 5 min. or until all sides are golden brown. Remove from oil and toss in extra sugar.
- In a small pot, warm cream right to the point before a boil. Pour over your chocolate and mix until creamy. Dip your hot churros in your warm chocolate and call it a day.
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