Churros with Homemade Chocolate Sauce

Have you heard about churros? If you’ve been to a food festival before, I bet you do, because they are quite popular there. Fried “beignets” made with the dough similar to choux pastry, rolled in cinnamon sugar and served with chocolate are just yummy. And that says someone who doesn’t even like fried things. These Churros with Homemade Chocolate Sauce are crunchy on the surface, nicely baked on the inside, with a delicate vanilla dough taste, with a cinnamon taste on the surface and, in the end, dipped in chocolate. I don’t want to brag, but they are much better than those from food trucks (at least from the ones I tried). A sweet dot at the end is homemade chocolate “sauce”, which is actually a runnier version of a successful recipe on the blog for Thick Hot Chocolate. If you haven’t had churros yet, give them a chance, they enchanted me even though I don´t like beignets.

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Churros with Homemade Chocolate Sauce

Prep Time

1 hrs

Cook Time

3 mins

Total Time

1 hrs 3 mins

 

Fried Spanish "beignets" made with the choux pastry, served with homemade chocolate sauce

Ingredients

• Churros:
• 250 ml water
• 55 g butter
• 15 g crystal sugar
• ¼ tsp salt
• 140 g all-purpose flour
• 1 eggs
• ½ tsp vanilla extract
• Vegetable oil
• 100 g crystal sugar
• ¾ tsp cinnamon
• Chocolate sauce:
• 8 g butter
• ½ tbsp cornstarch
• 210 ml milk
• 1 tbsp crystal sugar
• 70 g dark chocolate

Instructions

1. Churros:
2. Pour water in a non-stick pot, add butter, sugar and salt. Bring to a boil over medium heat.
3. Reduce the heat slightly to medium-low, add flour and, while stirring with a wooden spoon, create a smooth consistent mixture. Transfer the dough into a mixing bowl and let it cool for about 5 minutes.
4. Add egg and vanilla extract, blend with an electric mixer until smooth mixture is formed (the dough will separate at first, but it will combine if you keep mixing). The texture of the dough is like choux pastry but denser.
5. Put the dough in a piping bag with a star tip.
6. Pour oil in a pot or a pan and heat over medium heat.
7. Pipe separate “stripes” from the mixture into hot oil, with 8 - 10 cm length. When cutting the other end of the “stripe” from the piping bag, use a knife or scissors.
8. Let them fry until golden brown while turning them, so each side is evenly fried. There shouldn't be many of them in the pot or the pan at once, they need to have some space. If they´re crowded in the pot or the pan, the center may be raw. They should also not be fried over a strong fire; the center may be raw as well.
9. Meanwhile, whisk together sugar with cinnamon in a shallow bowl or a plate.
10. Take the fried churros from oil, briefly transfer them to a plate covered with a paper towel to remove the excess oil and then coat them in cinnamon sugar immediately/while still hot. Serve hot and dip them in chocolate sauce.
11. Chocolate sauce:
12. Melt butter in a saucepan over low heat.
13. Add cornstarch, stir well, until you get a homogenous mixture.
14. Add milk and sugar, stir. Increase the heat and stir constantly, until the mixture starts to bubble.
15. When you see that mixture gets thicker, lower the heat and add chopped chocolate.
16. Stir until chocolate is completely melted, set it aside.

Recipe Notes

• Recipe for Churros adapted from Cooking Classy

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