Spanish · Dessert · Medium
Churros con Chocolate
Crisp, ridged churros with custardy middles, rolled in cinnamon sugar and dipped into thick, dark Spanish drinking chocolate. Weekend mornings were made for this.
The whole recipe in 60 seconds
Churros con Chocolate, in 5 ideas
- The dough should be cool before the eggs go in, or the eggs will scramble in the batter.
- Pipe straight into the oil over the pan, not on a tray first, so the churros keep their shape.
- Real Spanish chocolate is thick, closer to a ganache, so do not thin it like cocoa.
- Fry in small batches to keep the oil hot and the churros crisp.
- Churros are at their best within minutes of frying, so serve them straight from the paper.
What you need
Ingredients
- 250ml water
- 80g unsalted butter
- 1 tbsp caster sugar
- 1/4 tsp salt
- 150g plain flour
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 750ml neutral oil, for frying
- 100g caster sugar mixed with 1 tsp ground cinnamon, for coating
- 150g dark chocolate (70%), chopped
- 250ml whole milk
- 1 tbsp cornflour mixed with 2 tbsp cold milk
How to make it
Directions
- Bring the water, butter, sugar, and salt to a rolling boil in a saucepan, then tip in the flour all at once and stir hard until a smooth ball pulls away from the sides.
- Cook the dough 1 minute more, then transfer to a bowl and let it cool 5 minutes.
- Beat in the eggs a little at a time, adding the vanilla with the last of the egg, until the dough is glossy and holds a soft peak.
- Spoon the dough into a piping bag fitted with a large star nozzle.
- Heat the oil to 180C in a deep pan, pipe 10cm lengths directly into the oil, snipping the ends with scissors, and fry 3 to 4 minutes until deep golden.
- Drain briefly on paper towels, then roll the hot churros in the cinnamon sugar.
- For the chocolate, heat the milk until steaming, pour over the chopped chocolate, rest 1 minute, then whisk smooth and whisk in the cornflour slurry.
- Simmer 1 minute until thick enough to coat a spoon, then pour into cups and serve alongside the warm churros.
Leftover churros recrisp beautifully: reheat them in a 200C oven for 5 minutes instead of the microwave, which makes them soggy.