Churro is a fried-dough pastry (Spanish doughnut), and quite popular in South America, Spain, Portugal, Philippines, and other Hispanic countries.
They have quite a slight crunch on the outside but absolutely soft and buttery on the inside. These Homemade Churros with Warm Chocolate Sauce are best served warm and are perfect for an mid afternoon snack.
Homemade Churros With Warm Chocolate Sauce
- 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
- 1/4 cup Granulated White Sugar
- 2 teaspoons Ground Cinnamon
- 150 grams Dark Chocolate melted
- 150 Whipping Cream
- In a medium saucepan, combine water, butter, sugar, and salt; bring to a boil over medium heat.
- Once it starts boiling, remove the 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.
- Let it cool for a few minutes before handling.
- Meanwhile, start filling your deep fryer, or frying pan with a thick bottom with oil, about 3-4 inches deep. Preheat oil to 160° C (C (375° F), or until it is sizzling.
- Prepare a baking tray and put parchment paper.
- Dust the parchment paper with a little flour 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.
- Dip your 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.
- Transfer the churros onto a paper-towelled plate to remove excess oil.
- Combine cinnamon and sugar onto a big plate, then roll the churros into the mixture while warm.
- Place the chopped chocolate in a medium bowl.
- In a small saucepan, heat the heavy cream over medium heat. Simmer for five minutes.
- Pour the heavy cream over chocolate.
- Stir slowly until the chocolate has melted, becomes smooth and well combined.
- This recipe will give you 3 dozens of a 3-inch churro.
- 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.
- The dough can be prepared ahead of time and kept refrigerated. Just take them out and fry them right before serving time.
- For safety purposes, I did not pipe out these churros from the piping bag straight into the hot oil to prevent accidents such as dropping the piping bag or the piping bag tearing.
- Be creative and try different sweet sauces like caramel, creme Anglaise or any type of dessert sauce.