Ann Reardon

Churros Recipe with Chocolate

churros recipe receta
 

Enjoy a pot of pure melted chocolate next to cinnamon and sugar coated churros.  This churros recipe shows you how to make curly churros and the straight ones just like you find at san churros cafe.

 

Churros Recipe Ingredients

250millilitress or 1 cup water
1/2 cup or 110g (3.88 ounces) butter
1 cup or 160g (5.64 ounces) plain all-purpose flour
3 eggs
1 Tbsp sugar
1 tsp vanilla

Cinnamon Sugar
1/4 cup or 55g (1.94 ounces) sugar
1 Tbsp ground cinnamon

Chocolate pot
100g (3.53 ounces) milk chocolate

1L (0.26 gallons) oil for deep frying if making curly churros

Churros batter
Melt the butter and the water in a saucepan.
Add the flour stirring continuously. Keep stirring over the heat until the mixture thickens and clumps together into a smooth ‘ball’ (see video).
Remove form the heat and briskly stir in the eggs one at a time.
Add the vanilla and sugar and mix well.
Spoon into a piping bag fitted with a star shaped nozzle (you can make them round if you prefer).

Curly Churros
Heat the oil to 182°C (359.6 degrees Fahrenheit) (or 360°F (182.22 degrees Celsius) ). Pipe churros batter straight into the hot oil. Use your fingers or a knife to break off the batter when it is the required length. Once the churros are browned lift out and put onto a plate covered with some paper towel to drain.
churros recipe receta

Straight Churros
Pipe long strips of churros batter onto a baking tray lined with non-stick baking paper.  Spray churros lightly with cooking oil.

Bake in the oven 200C (392 degrees Fahrenheit) for 12 minutes or until crisp on the outside and soft in the middle.
churros recipe receta
As soon as your churros come out of the hot oil or oven sprinkle with cinnamon sugar.

Melt your chocolate in the microwave (30 seconds stir, 20 seconds stir, 10 seconds stir, repeat 10 secs stir until melted). OR melt in a bowl resting over a pan, with simmering water at the bottom. Make sure the water is not touching the bowl and stir continuously until melted. Pour the chocolate into a small serving bowl. Serve churros warm.
by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

216 Comments View Comments

  1. Rating: 5

    I used the frying method and they came out perfect! Crispy and fluffy with just the right amount of chew. Only complaint is that there wasn’t enough cinnamon sugar and I had to make some more, but that was a very small thing.

  2. Rating: 2.5

    Not sure what I’m doing wrong, but I followed the recipe (from the cookbook) with the oven method but the churros came out undercooked in the middle but the outside is crispy and brown. Should I use different temperatures instead or any thoughts here? Maybe rack positioning (I had it lower than the middle of the oven)?

    p.s. I had to give a rating otherwise it wouldn’t let me post a comment unfortunately

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