Churros con Chocolate

Nutrition · per serving

Steps

1. 1

   Prepare everything before cooking: fit a piping bag with a large star tip, line a tray or plate with baking paper, and set a paper towel-lined plate nearby. In a small bowl, mix the sugar and cinnamon for coating. Finely chop the chocolate. In another small bowl, stir the cornstarch with 1 tablespoon of the milk until smooth.

   25 g caster sugar1 g ground cinnamon80 g dark chocolate (70%), finely chopped4 g cornstarch120 ml whole milk
2. 2

   Make the churro dough: in a small saucepan, bring the water, butter, and salt just to a boil over medium heat. Remove from the heat, add the flour all at once, and stir vigorously with a wooden spoon until a smooth dough forms with no dry patches.

   125 ml water20 g unsalted butter1 g fine salt75 g plain flour
3. 3

   Return the pan to low heat and cook the dough for 1-2 minutes, stirring and pressing it against the pan, until it forms a ball and leaves a thin film on the base. This step dries the dough slightly so the churros hold their ridges and fry crisp. Transfer to the piping bag and let it cool for about 5 minutes, until hot but comfortable to handle.

4. 4

   Meanwhile, make the chocolate sauce: place the remaining milk and the 10 g sugar in a small saucepan and heat until steaming. Whisk in the cornstarch slurry, simmer for 30-60 seconds until lightly thickened, then remove from the heat and add the chopped chocolate. Let sit 30 seconds, then whisk until glossy and thick enough to coat a spoon. Keep warm on the lowest heat.

   120 ml whole milk10 g caster sugar4 g cornstarch80 g dark chocolate (70%), finely chopped
5. 5

   Heat the sunflower oil in a small deep pan to 175-180°C. Pipe 10-12 cm lengths of dough directly over the oil, cutting the ends with scissors or a knife. Fry in 2 batches for 2-3 minutes per batch, turning once or twice, until deeply golden and crisp. Do not overcrowd the pan or the oil temperature will drop.

   500 ml sunflower oil
6. 6

   Lift the churros out with a slotted spoon and drain briefly on the paper towel-lined plate. While still hot, roll them in the cinnamon sugar so the coating adheres evenly.

   25 g caster sugar1 g ground cinnamon
7. 7

   Serve the churros immediately with the warm thick chocolate for dipping. Churros are at their best straight after frying, when the outside is crisp and the center is still tender.

Origin & History

Churros are a beloved snack across Spain, commonly eaten for breakfast or as a late-night treat, especially with a cup of thick hot chocolate. Their exact origin is debated, but they have long been associated with Madrid's churrerías, where they are fried fresh and served simply with sugar and chocolate.