Churros con Chocolate

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •If you do not have a piping bag, use a sturdy food bag with the corner cut, though the ridges from a star tip give the most classic texture.
• •Keep the frying oil between 175 and 180°C for the best result: cooler oil makes greasy churros, hotter oil browns them before the inside cooks.
• •For a more traditional Spanish-style drinking chocolate, reduce the milk to 100 ml for an even thicker dip.

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