Churros and Chocolate Recipe

After eating some of the most delicious churros and chocolate in Spain, I couldn’t wait to get in the kitchen and make them myself!

Churros are a fried pastry dough made from Choux paste, which can also be used to make other delicious pastries like eclairs and profiteroles (cream puffs).

Those Spanish shepherds were really on to something delicious when they created these! 😉

Here is an easy churros and chocolate recipe you can make at home. The Choux paste recipe is one we used during my patisserie course and it’s a good one for the recipe file. I’ve include a list of a few speciality pastry items you might need, but most of the equipment needed can be found in the drawers of your kitchen.

Churros and chocolate pastry tools needed:

• Large Star Pastry Nozzle
• Disposable Pastry Bags

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Churros and Chocolate

Spanish style churros and chocolate

Course Dessert

Cuisine Spanish

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 50 minutes

Servings 25 Churros

Ingredients

Churro Choux Paste

• 250 grams water
• 100 grams butter
• 5 grams sugar
• 5 grams salt
• 125 grams strong flour (bread flour)
• 4 whole eggs

Chocolate Sauce

• 100 grams milk
• 50 grams double cream
• 1 TBSP sugar
• 20 grams butter
• 185 grams dark chocolate

Instructions

Churros

1. Put water and butter in a sauce pan and bring to a boil. Immediately add sieved (sifted) flour, salt and sugar; mix vigorously and thoroughly, preventing lumps forming. Stir until the paste leaves the side of the pan clean. Remove from heat and transfer to a bowl.
   
2. While still hot, gradually add beaten eggs, incorporating all ingredients together but not using all the eggs if the desired consistency is reached (dropping). The paste is ready when it drops off the scraper and is smooth. Transfer to piping bag with a star nozzle.
   
3. Using a small frying pan, fill about two inches deep with groundnut/peanut oil. Pipe out strips (three seems to be a good number at one time) about four-five inches long into the oil and cut with scissors. Fry on each side for a few minute, until each side is golden brown. Remove from oil and drain on a plate with paper towels. Roll in cinnamon and sugar.
   

Chocolate Sauce

1. Put milk, cream and sugar into a sauce pan. Bring to boil and remove from heat. Pour over chocolate cut into small pieces and stir until liquid and smooth. Add butter and stir until smooth. Serve immediately.

Recipe Notes

Best to serve fresh when they are the most crisp!

Best to serve fresh when they are the most crisp!

Next time I’m going to attempt the South American style and stuff them with a dulce de leche! Or maybe as a churro ice cream sandwich. Yum!

Have you ever made churros and chocolate at home? Any recipe tips? 🙂

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