Homemade Churros with Chocolate Sauce!

All you need is a few simple ingredients and less than 30 minutes for hot, crispy Homemade Churros with Chocolate Sauce! Churros are traditional Spanish desserts. They are popular in Spain, France, the Philippines, Portugal, South America, and the Southwestern US States. Now we know why!

For the Churro Batter

You’ll Need

2 cup water

1/3 cup unsalted butter, diced into small cubes

2 tablespoons granulated sugar

1/4 teaspoon salt

2 cup all-purpose flour 

2 large egg

1 teaspoon vanilla extract

Peanut oil, for frying

For the Sugar Coating

You’ll Need

1 cup granulated sugar

2 heaping tablespoons of ground cinnamon

For the Chocolate Dipping Sauce

You’ll Need

8 ounces good quality dark chocolate, chopped

1 cup heavy cream

Here’s How to Make Everything You’ll Need

For the coating whisk together the sugar and cinnamon in a shallow dish, set aside.

Heat about 2 -3 inches of oil in a large pot or deep skillet over medium-high heat to 375’F degrees. While oil is heating prepare batter.

Add water, butter, sugar, and salt to a medium saucepan, bring to a boil over medium-high heat. Add flour, reduce heat to medium-low, and cook while stirring constantly with a wooden spoon; until the mixture comes together and is smooth. Transfer the mixture to the mixing bowl, of your stand mixer and allow the batter to cool for about 3 minutes.

At medium speed, using your paddle attachment, add the vanilla, and egg to the warm mixture until the dough comes together and is smooth, keep in mind it will separate with the addition of the fat; continue to keep mixing, it will come together. It’s sort of like Pate a Choux!

Transfer to a 16-inch piping bag fitted with a rounded star tip (no larger than 1/2-inch). Pipe mixture into the preheated oil, into about 5 inch lengths, cut end with clean scissors. Fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry very, very, briefly then transfer to cinnamon-sugar mixture and roll to coat.

Set churros aside to cool and make the sauce by slowly heating the cream in a small saucepan and adding the chocolate. Stir to melt. Serve immediately. 

Serve warm with chocolate sauce for dipping.

Pro Tip: Keep the oil temperature between 350′ F and 375’F degrees, ensuring the batter will not soak in the oil resulting in greasy churros. Nobody likes greasy churros. I also recommend using the Ateco tips, number: 845 or 846.

Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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