How to Make Churros and Chocolate Recipe

Churros are DELICIOUS fried dessert snacks.  The origin is unclear; however, theory suggest its origin is either Spain or Portugal. 

The dough is easy to make.  It is remarkably similar to the pate a choux-based dough used to make cream puffs and eclairs.

Shaped as a curlicue, these strings of deliciousness are fried until they are crispy and crunchy then rolled in cinnamon sugar for that extra bite.  Add some chocolate sauce and ice-cold milk to the equation, and yourself a surprisingly irresistible combination.

Enjoy the Recipe!

Churros Dough
250g Water
5g Sea Salt
10g Granulated Sugar
100g Unsalted Butter
5g Vanilla Paste
150g All-Purpose Flour

– Combine water, salt, sugar, butter, and vanilla paste in a saucepan on medium heat until the butter is melted

– Turn off the heat and add the flour all at once to prevent lumps.  Whisk to combine and once it becomes a coarse batter, switch to a rubber spatula or wooden spoon. Continue to stir for approximately for 1 minute or until the batter forms a ball and slightly sticks to the bottom of the saucepan.

Transfer the batter to a stand mixer bowl fitted with a paddle attachment

Gradually add the eggs on medium speed until the batter is homogenized.

Transfer to a pastry bag fitted with a star tip.  You have the options of piping on to a pan with a parchment paper and freezing or piping and snipping the churro dough over the hot oil.  See my You Tube video on how my son, and I do this.

Fry the churros using grape seed oil heated to 365F.

Cinnamon and Sugar
1g Cinnamon
227g sugar
– Mix to combine

Chocolate Sauce
100g 70% Dark Chocolate
150g Heavy Cream
– Chop the chocolate into small pieces
– Bring the heavy cream to a boil in a pot
– Turn the heat off , add the chopped chocolate and let it sit for one minute
– Whisk until smooth