One simple upgrade for these amazing churros: add ½ teaspoon ground cinnamon to the sugar coating. It’s absolute heaven.
Classic Churros with Chocolate Sauce
PrintIngredients
For the Churros:
- 7 tablespoons (100 g) unsalted butter
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 cup (140 g) all-purpose flour
- 3 large eggs
- Granulated sugar, for coating
For the Chocolate Sauce
- ½ cup (4 fl oz / 120 ml) heavy cream
- 3½ ounces (100 g) dark chocolate, chopped
Instructions
- In a medium saucepan, combine the butter, water, and sugar. Bring to a boil until the butter has completely melted.
- Reduce the heat to low and add the flour all at once. Stir immediately with a wooden spoon until the dough comes together into a smooth ball and pulls away from the sides of the pan, with no lumps remaining.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix for 2 minutes to cool it slightly.
- Add the eggs, one at a time, mixing on medium speed until each egg is fully incorporated before adding the next.
- Transfer the dough to a piping bag fitted with a large star tip.
- Heat neutral oil for deep frying in a medium saucepan or Dutch oven. Pipe strips of dough directly into the hot oil, cutting them to your preferred length with scissors or a knife.
- Fry the churros, turning occasionally, until golden brown on all sides. Transfer to a paper towel-lined plate to drain.
- While still warm, roll the churros generously in granulated sugar until evenly coated.
- For the chocolate sauce: Heat the heavy cream with the dark chocolate until melted and smooth, stirring until silky. Serve warm alongside the freshly made churros.
Classic Churros with Chocolate Sauce. Photo: Tal Sivan-Ziporin
