Churros con Chocolate
ByDeep-fried ridged dough that is crisp outside and soft inside, churros have a long history that may have originated in Portugal, Spain or China, depending on who you ask or what you read. Learn to make churros from making choux pastry to techniques in piping the buttery dough into hot oil. This recipe comes with step-by-step illustrations.
Ingredients
Choux pastry (pâte à choux pronounced pat-a-shoo)
- 60 grams butter softened
- 1 teaspoon sugar
- ½ teaspoon salt
- ⅔ cup all-purpose flour
- 2 large whole eggs
Chocolate sauce
- ½ cup chopped sweetened dark chocolate
- ½ cup full-fat milk
For deep frying
- cooking oil
Instructions
Make the choux pastry
- Pour half a cup of water into a pan. Add the butter, sugar and salt. Heat until the butter melts.
- Take the pan off the heat, dump the flour all at once and mix with a wooden spoon to combine.
- Put the pan on the stove and, over medium heat, cook the dough with constant stirring until it pulls away from the sides of the pan.
- Transfer to a mixing bowl and beat for about a minute to cool the mixture.
- Add the eggs, one at a time, mixing after each addition. You should have a soft and sticky dough.
Make the chocolate sauce
- Dump the chopped chocolate into a bowl.
- In a sauce pan, heat the milk to barely simmering and pour over the chocolate.
- Stir until the chocolate melts.
Fry the churros
- In a wide frying pan, heat enough cooking oil to reach a depth of at least three inches.
- Spoon the prepared choux pastry into a piping bag fitted with a large star tip. Press to remove air pockets. Don’t panic if the pâte à choux doesn’t fit into the piping bag. You will refill the piping bag later.
- Pipe the dough directly into the hot oil in an unbroken spiral (see notes after the recipe). Cook the dough in the hot oil until golden brown and crisp outside.
- Flip the whole thing over halfway through the frying.The second way is to pipe the dough
- The churros are done when they are browned and crisp. Drain the fried churros on a rack.
- Refill the piping bag and pipe into the oil once more. Repeat until all the pâte à choux has been cooked.
- If you cooked your churros in a spiral, cut into three-to-four-inch sticks.
Serve the churros con chocolate
- Place the cut churros on a plate.
- Half-fill small cups with the chocolate sauce, and arrange beside the churros.
Connie’s Notes
If you prefer not to pipe the dough into a spiral in the hot oil, there is another method for cooking churros.
With one hand holding the piping bag and another holding a pair of kitchen scissors, you pipe the dough with one hand and cut it with the other.
Roll the strips around in the oil for even browning.
Updated from a recipe originally published in April 25, 2017
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