Homemade Churros with Warm Chocolate Sauce

Churro is a fried-dough pastry (Spanish doughnut), and quite popular in South America, Spain, Portugal, Philippines, and other Hispanic countries. They can be devoured best when served warm, and the cinnamon aroma of this doughnut literally calls to you and draws you in, which entices you to make big batches! Also, if you want to serve them at an event or party, churros dough can be prepared ahead of time (keep refrigerated), and cook them before the party starts! I have tried different recipes, and formulated my own version by adding and removing some ingredients. So far, this recipe gave me a wonderful result and I must say these churros turned out perfectly well in terms of consistency and taste. And for safety purposes, I did not pipe out these churros from the piping bag straight into the hot oil. I always think of a solution wherein I can prevent minimal accident in the kitchen. There is always “WHAT IF” in the kitchen, too. What if you accidentally drop the piping bag into the hot oil? It will splash all over your face and your hands. And you can’ t takes it back, so prevention doesn’t hurt! This sweet treat is best paired with warm chocolate sauce, as well as other dipping sauces, such as caramel, creme anglaise or any type of dessert sauce you can ever think of! I challenge you to be creative and try different sweet sauces to go with your CHURROS!

  • Serves 8 people
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Ingredients

Churros

  • 1 cup Water
  • 2 tablespoons Light Brown Sugar
  • 1/4 cup Unsalted Butter
  • 1 cup All-Purpose Flour
  • 2 Egg
  • 2-3 cups Canola Oil  for frying

Cinnamon Sugar

  • 1/4 cup Granulated White Sugar
  • 2 teaspoons Ground Cinnamon

Chocolate Sauce

  • 150 grams Dark Chocolate  melted
  • 150 Whipping Cream

Procedure

  1. In a medium saucepan, combine water, butter, sugar, and salt; bring to a boil over medium heat. Once it starts boiling, remove pan from the heat, and stir in flour until well combined. Add the eggs gradually, beating continuously until everything is incorporated. The dough must be fairly thick, smooth and pliable.
  2. Cool down the churros for few minutes before handling.
  3. Meanwhile, start filling your deep fryer, or frying pan with thick bottom with oil, about 3-4 inches deep. Preheat oil to 160° C (C (375° F), or until it is sizzling.
  4. Prepare a baking tray and put parchment paper. Dust few amount of flour on parchment paper; to prevent churros dough from sticking. Fill the pastry bag fitted with a star-strip (I used 1M by Wilton). Start piping about 3-inch long churro on top of parchment paper, and cut using a kitchen scissor.
  5. Dip you fingers in the flour, and carefully pick up each churro and place 3-4 churros into the heated oil. Cook them for about 3-4 minutes or until the dough is golden brown. Using a slotted spoon or tongs, carefully turn the churros once about midway through to cook them evenly.
  6. Transfer the churros onto a paper-toweled plate to remove excess oil.
  7. Combine cinnamon and sugar onto a big plate, then roll the churros into the mixture while they are warm.
Chocolate Sauce
  1. Place the chopped chocolate in a medium bowl.
  2. In a small sauce pan, heat the heavy cream over medium heat. Simmer for five minutes.
  3. Pour the heavy cream over chocolate. Stir slowly until the chocolate has melted, becomes smooth and well combined.

recipe notes

If you want your churros to have softer texture inside, using the same recipe, try adding 1/4 cup of whole milk when boiling the water, butter, sugar, and salt.
This recipe will give you 3 dozens of a 3-inch churro.

other photo

related tags

love this recipe? share it!

Share on facebook
Facebook
Share on pinterest
Pinterest
Share on linkedin
LinkedIn
Share on email
Email
Share on print
Print Recipe

Leave a Comment

about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

let's connect
recent recipes
join our newsletter

Sign up to receive updates for delicious recipes sent to your inbox.

check my latest video
Chef Sheilla, The Soulful Kitchen Diva
Chef Sheilla, The Soulful Kitchen Diva
Creamy Shrimp Alfredo
Creamy Shrimp Alfredo
Beer Battered Fish Tacos  with Asian Coleslaw and Sriracha Aioli
Beer Battered Fish Tacos with Asian Coleslaw and Sriracha Aioli
Chef Sheilla, The Soulful Kitchen Diva
Chef Sheilla, The Soulful Kitchen Diva
be updated on my posts

Reach out!

Got a question about culinary, a recipe, or simply just want to say hello? 

join our newsletter

Sign up to receive updates for delicious recipes sent to your inbox.

JOIN OUR NEWSLETTER

Sign up to receive updates for delicious recipes sent to your inbox.