Churros are delightful indulgences, made with fried dough and dipped in a rich chocolate sauce. Originating from Spanish and Latin American cuisines, they’re a favourite for people the world over. From their crispy exterior to soft interior and from the dusting of cinnamon sugar on top to the indulgent chocolate sauce it’s dipped in, churros are a multifaceted delight for the mouth. The various textures and flavours come beautifully together and create an eating experience that’s akin to a festival in the mouth. In this guide, we’ll walk you through the steps you need to follow to make the perfect churros, and offer some tips and tricks too, so you can get it exactly right.
Ingredients
Churros:
- 85 gms unsalted butter
- 2 tbsp plus 250 gms granulated sugar, divided
- 1 tsp pure vanilla extract
- 120 gms all-purpose flour
- 1 tsp. kosher salt
- 25 gms ground cinnamon
- 2 large eggs
- Vegetable oil, for frying
Chocolate sauce:
- 125 gms dark chocolate chips
- 125 gms heavy cream
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
Directions:
- In a large pan placed over medium heat, add the butter, sugar and water. Let it come to a boil, then mix in the vanilla.
- Remove from heat and then add the flour and salt. Keep stirring until it becomes thick, which should happen in about 30 seconds.
- Set aside so it can cool, about 10 minutes.
- In a large plate, add the cinnamon and sugar and mix well.
- In a bowl with a handheld mixture or the bowl of a blender, add the eggs one at a time and beat vigorously.
- Transfer the mixture to a piping bag that’s been fitted with a large star tip.
- In a pot, add the oil and heat on medium to high heat. Check with the thermometer to make sure it reaches 375°F.
- Hold the piping bag just above the oil and gently pipe out the churros as six-inch long logs. Use scissors to cut off the dough from the piping bag.
- Keep turning the churros as they fry and ensure they’ve reached a golden brown colour before removing them. This should take about 5 minutes. Once fried, immediately pick them up with tongs and roll them in the cinnamon sugar. Once they are well coated, transfer them to a wire rack.
- While they cool, make the chocolate dipping sauce. In a medium bowl, add the chocolate chips.
- In a small pan on medium heat, add the cream and bring it to a simmer.
- Pour the hot cream over the chocolate chips and mix well. Add the cinnamon and salt and whisk together until well combined.
- Arrange the churros in a neat line on a platter and serve with the chocolate sauce in a dipping bowl with a wide mouth. You can also serve with some vanilla ice cream alongside the churros, for a delightful hot and cold experience. Or, you can serve the churros with coffee or hot chocolate to dip in either beverage.
- It's best to eat the churros as soon as they are made but the batter can also be stored in plastic wrap and refrigerated for a day. However, when using, let it sit at room temperature for 30 minutes first so it thaws and then pipe it out.
Notes, tips and tricks:
- You have to ensure you’re using unsalted butter, otherwise the churros will come out tasting wonky and salty. Cut the butter into small pieces so that it will melt faster.
- Ensure the butter, sugar and water have come to a boil before you add the dry ingredients to that mixture.
- If you want to get creative, you can also add other flavours like orange zest, cardamom, nutmeg, ground nuts and ginger twhen you’re adding the vanilla extract. You can essentially make it as sweet or savoury as you want it to be.
- Make sure you thoroughly beat the eggs, doing so one egg at a time. Also make sure you're using large eggs.
- For the coating, it’s entirely up to you what ratio of cinnamon to sugar you want to use. This recipe is only an estimate.
- For the chocolate sauce, consider using dark chocolate, since it gives the flavour of the churros more depth and helps to slightly cut through their sweetness. But of course, this is just a suggestion and you can use whatever chocolate you prefer.