Equipment
Ingredients
Cinnamon Sugar Coating
- 100 g granulated sugar
- 5 g ground cinnamon
Chocolate Dipping Sauce
- 150 g dark chocolate, finely chopped
- 120 ml heavy cream
- 2 ml vanilla extract
- 1 g kosher salt
Churro Dough (Pate a Choux base)
- 240 ml water
- 115 g unsalted butter, cubed
- 15 g granulated sugar
- 3 g kosher salt
- 150 g all-purpose flour
- 5 ml vanilla extract
- 3 large eggs, room temperature
Frying
- 1000 ml vegetable oil
Nutrition (per serving)
Method
In a shallow dish, combine the 100g granulated sugar and 5g ground cinnamon for the coating. Mix well and set aside.
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until just simmering. Pour the hot cream over the chocolate, let sit for 1 minute, then whisk until smooth. Stir in the vanilla extract and pinch of salt. Cover and keep warm.
In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat.
Reduce the heat to low. Add the all-purpose flour all at once and stir vigorously with a wooden spoon until a dough ball forms and pulls away from the sides of the pan. Continue to cook and stir for 1 to 2 minutes to cook out the raw flour taste.
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add the vanilla extract, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will look separated at first but will come together into a thick, smooth, and pipeable paste.
Transfer the dough to a strong piping bag fitted with a large star tip. Squeeze the bag to remove any trapped air pockets.
In a heavy-bottomed pot, heat about 5 centimeters of vegetable oil to 190C/375F. Use a deep-fry thermometer to monitor the temperature.
Holding the piping bag carefully above the hot oil, pipe 10 to 12 centimeter lengths of dough into the oil. Use scissors to snip the dough at the tip. Fry 3 to 4 churros at a time, turning occasionally, until deep golden brown all over.
Use a spider skimmer to transfer the fried churros to a wire cooling rack set over paper towels. Let them drain for 15 to 30 seconds, then toss them in the cinnamon sugar mixture while they are still warm.
Serve the churros warm immediately, alongside the warm chocolate sauce for dipping.
Chef's Notes
- The star tip is not merely decorative. The ridges increase the dough's surface area, ensuring the center cooks fully before the exterior burns, and allows internal steam to escape safely.
- Allowing the cooked flour base to cool slightly before adding eggs is a critical step; if it is too hot, the eggs will scramble and ruin the dough structure.
- Frying temperature management is the secret to perfect churros. If the oil drops below 180C/350F, the dough absorbs the oil and becomes greasy and heavy.
- If your piping bag feels dangerously hot to hold or is difficult to squeeze, wrap it in a kitchen towel. This provides a better grip and protects your hands from the warm dough.
Storage
Refrigerator: 3 days — Store leftover chocolate sauce in an airtight container. Churros do not keep well and should be eaten fresh.
Freezer: 1 month — Unfried piped churro dough can be frozen on a baking sheet, then transferred to a bag. Fry directly from frozen, adding an extra 1 to 2 minutes of cooking time.
Reheating: Reheat leftover fried churros in an oven or air fryer at 180C/350F for 3 to 5 minutes until crispy. Microwave reheating will make them soggy.
