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–+ servings

Churros con Chocolate

Makes 20 churros

Ingredients

For the Churros:

Cinnamon Sugar:

  • 3/4 cup sugar
  • 2 teaspoons cinnamon

Chocolate Sauce:

  • 3/4 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • 1/4 to 1/2 teaspoon cinnamon
US Customary - Metric

Instructions

Before you start making this recipe, make sure you read each step first. Making churros is not difficult at all but you need to be prepared for the next step quickly. For example, you need to know that you will be cutting the churro dough at about 6-inches in length and that you should only fry 3-4 churros at once. They fry to golden perfection quickly so frying too many at once can be stressful.

  1. Combine water, vanilla, salt, butter and sugar together in a medium saucepan over medium-high heat and bring to a boil. When it boils reduce the heat to low.
  2. Add the flour all at once into the butter mixture and use a wooden spoon to stir vigorously until the flour is completely incorporated and a thick dough clumps into a ball, about 45 to 60 seconds. Keep stirring pushing the dough against the bottom of the pan and the sides for about 60 seconds.
  3. Remove from the heat and transfer to the bowl of a stand mixer fitted with the paddle attachment. If you are using an electric mixer, transfer the dough to a large size mixing bowl. Allow the mixture to cool for about 1-2 minutes. Alternatively, you can incorporate the eggs by hand instead of using an electric mixer if preferred.
  4. With the mixer on low speed, add the eggs, one at a time, scraping the sides of the mixing bowl as needed. Mix until the eggs are completely incorporated and the dough looks thick, glossy and smooth. Although it’s a thick dough, it should pull away and fall easily off the beaters when you lift them.
  5. Let the dough cool (warm to room temperature is fine), then transfer to a piping bag fitted with a large star-shape piping tip.
  6. Meanwhile, mix the cinnamon sugar in a shallow bowl and set aside.
  7. In a Dutch oven or large saucepan heat the oil to around 350°F to a depth of about 2 inches.
  8. While the oil heats up, line a baking sheet pan with paper towels. Set it near the pot of oil and place the cinnamon sugar right next to it.
  9. To fry the churros, using a piping bag fitted with a large star tip, pipe churro dough directly into the hot oil, snipping the dough with scissors or kitchen shears at about 6-inch intervals. It’s best to only fry 3 - 4 churros at once so they have room and don’t touch.
  10. Fry the churros until golden brown and crispy, about 2-3 minutes, flipping them so they get golden on all sides. Repeat with the remaining dough working in small batches.
  11. Transfer the cooked churros to the prepared sheet pan and allow them to drain for about a minute. Roll the hot churros in the cinnamon sugar. Alternatively, you can spoon the cinnamon sugar over the hot churros.
  12. Serve warm with the chocolate sauce.

Churro’s Restaurant Cooking Method:

  1. Line a baking sheet pan with parchment paper. Brush the parchment paper very lightly with cooking oil ( use the same oil you will use for frying).
  2. Pipe 6-inch long churro dough onto the baking sheet pan until you use all the dough.
  3. Place the baking sheet pan in the freezer for 30 minutes.
  4. Carefully lower the frozen churros into the hot oil. Fry until golden brown, allowing extra time for cooking.

Chocolate Sauce:

  1. Place the chocolate chips in a medium bowl.
  2. Pour the heavy cream into a microwave safe bowl or glass measuring cup. Stir in the cinnamon. Heat the heavy cream mixture in the microwave in 30-second intervals for about 1 minute or until heated through. You want the heavy cream to be very warm so it melts the chocolate.
  3. Pour the warm heavy cream over the chocolate chips and allow to sit for about 2 minutes.
  4. Stir with a spatula until the mixture is smooth and well combined. Serve with the warm churros.

Notes

  • Fry 3 to 4 churros at a time not to overcrowd the pot and to have control over the
    frying. They get golden brown fast so you need to be ready to scoop them out.

Nutrition

Serving: 20 churros, Calories: 3327 kcal, Carbohydrates: 350 g, Protein: 44 g, Fat: 199 g, Saturated Fat: 118 g, Polyunsaturated Fat: 10 g, Monounsaturated Fat: 54 g, Trans Fat: 3 g, Cholesterol: 881 mg, Sodium: 1969 mg, Potassium: 1300 mg, Fiber: 17 g, Sugar: 230 g, Vitamin A: 5517 IU, Vitamin C: 1 mg, Calcium: 369 mg, Iron: 17 mg
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