Churros with Chocolate Sauce
Fluted piped pastries made from choux pastry, rolled in cinnamon sugar and served with thick chocolate sauce.
- Preparation
- 25 min
- Cook/bake time
- 20 min
- Total
- 45 min
- Difficulty
- Medium
- Calories
Fluted piped pastries made from choux pastry, rolled in cinnamon sugar and served with thick chocolate sauce. The fluting is not just for looks. It increases the surface area and ensures that the churros cook evenly instead of burning on the outside. In Spain, this is the classic breakfast after a long night out.
Step-by-step instructions
- 1
Cook the choux pastry
Bring water, butter, sugar and salt to a boil in a saucepan. Remove it from the heat, pour in the flour all at once and stir vigorously until a smooth lump forms. Put the saucepan back on the heat and continue stirring for one minute until a white film forms on the bottom, which is the sign of sufficiently cooked pastry.
- 2
Incorporate the eggs
Transfer the dough to a bowl and let it cool for five minutes, otherwise the eggs will curdle. Then stir them in vigorously one by one until the dough is shiny and tears heavily but is still pipeable from the spoon. It should be significantly firmer than choux pastry for cream puffs.
- 3
Cook the chocolate sauce
Stir the cornstarch smooth with a little cold milk. Heat the remaining milk with the sugar, add the chopped chocolate and stir until it has melted. Stir in the mixed starch and let the sauce simmer for one minute until it is thick enough for dipping.
- 4
Pipe and fry
Fill the dough into a piping bag with a large star nozzle. Heat the oil to 180 °C and pipe strands about 12 cm long directly into it, cutting the dough with scissors. Fry them for three to four minutes until golden brown, turning them once.
- 5
Roll and serve
Let the churros drain briefly on a wire rack and roll them while still hot in the mixture of sugar and cinnamon, because only then will it stick. Serve them immediately with the warm chocolate sauce for dipping. Churros get softer by the minute, so work in batches.
