Churros with Chocolate Sauce
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
In Europe it is common to have churros dipped in chocolate sauce for breakfast.
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Here the sauce is dark chocolate and milk in equal amounts, melted over a double boiler until it coats a spoon. Out of the oil, the star-shaped ridges split and crisp, while escaping steam leaves the center a little hollow and chewy.
Ingredients
Instructions
- 1
Put 250 ml water and 40 g butter in a saucepan and bring to a boil over medium heat.
When the butter is fully melted and the edges bubble, lower the heat so the flour can mix without scorching.
- 2
Add 1 cup flour all at once and stir quickly with a spatula.
Keep mixing until a thin film forms on the bottom of the pan and the dough pulls together into one mass, then turn off the heat.
- 3
Let the dough cool for about 3 minutes, then beat in the 2 eggs one at a time.
Stop when the dough drops slowly in a thick ribbon and still holds ridges, because a loose batter will blur the shape.
- 4
Transfer the dough to a bag fitted with a star tip and heat the oil to 175-180C.
Pipe manageable lengths directly into the oil and fry for 3-4 minutes, keeping the temperature steady so the centers cook through.
- 5
Lift the churros out when they are golden and the ridges feel firm, then drain briefly.
While still hot, roll them evenly in 4 tbsp sugar mixed with 1 tsp cinnamon so the coating sticks to the surface.
- 6
Melt 120 g dark chocolate with 120 ml milk over a gentle double boiler, stirring until smooth.
When the sauce looks glossy and thick enough to coat a spoon, serve it warm with the churros for dipping.
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