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

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country: http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.

218 Comments View Comments

  1. hey, are those large eggs ? and if yes, do you have any videos with medium sized eggs, i really want to cook, but i fail every time cus the recipes have large eggs 🙂 thank you for replying :))

    • Hi Naba, If you are using very large eggs, then just try using one less.

  2. Please please help I’m kind of confused and I really wanna make these for my class tomorrow in your video you only used two eggs but in your recipe it says three how many is it??

    • Hi Sierra, The video doesn’t show every bit of detail. It is three eggs, though if your eggs were extra large you could try 2.

  3. love the way you have a video – to show how simply it is to cook something –
    Thankyou Nicky

    • Thanks for the feedback Nicky.

  4. love it xo

  5. Hey Ann!
    I love this recipe, so I just had to try it out right away. I am really pleased with the outcome, even though I think it’s not supposed to be like that. Because when I get it out of the oven, it has more of a cookie texture. And I think it should be more chewy? Oh, and how thick should the churros be? Maybe that’s my mistake. Mine are usually 0.5 cm. Is that thick enough?

    I would be really happy to get a respond, so I can get back to the oven haha!
    Thanks again!

  6. Hi Ann
    I absolutely love this recipe! Could you please make a Pink Floyd Cake? I am a big fan and I’ve never seen one done on YouTube before.
    Thank you!

  7. how many churros does this receipe make?

    • Hi Priscilla, it will depend how big you make them. Ann made 16 long churros when baked in the oven – 2 trays of 8.

  8. Hi Ann,

    Thanks so much for sharing your churros recipe here! If you don’t mind, I have a burning question that I hope you could help to answer. I followed the recipe, but somehow, the insides of the churros still does not come out as cooked/chewy as desired.

    Would like to ask if you have any tips regarding how to solve that issue? Thanks!

    • Hi David, Assumming you were frying, if they were cooked on the outside and not in the middle, it was likely your oil was too hot.

  9. hi is there anyway to make these without the eggs?????

    • Sorry Erin, You really need eggs for this recipe to work.

  10. My churros were barely crisp on one side, and the other sides were really soft and almost soggy. I followed all the directions though, so I’m not sure what I did wrong.

  11. Hello! May i ask if it is possible to do without the cooking spray? Or any alternative i can use like butter?

    • You could make your own oil spray if you prefer not to use a commercial product. Put your preferred oil in a spray bottle and mist the churros very lightly.

  12. I follow the recipe but it came like a pancake dough, you write “250ml or 1 cup plus 1 tbsp water” I don’t understand here. is 250 ml water or just 1tbsp water?

    • Hi Ashli it is 250 ml OR 1 cup plus an extra tablespoon of water.

  13. Hi Ann, Can i just smear the churros with melted butter or olive oil spray? because i can’t find cooking spray in Indonesia.

  14. Hi Ann,
    I made these in the oven today and they came out completely flat and soft, what did I do wrong? I put baking spray, and I followed the instructions to a tee, I must have messed up somewhere, but I don’t know where.

    • Hi Isha, It is difficult to tell exactly what the issue might have been. Did your batter look like Ann’s in the video? If they were just flat, I would wonder if you had let the batter sit for too long. Given they were also soft it suggests you may need to cook them a little longer in your oven, they should start to go golden brown. Perhaps your oven temperature is a little under, you could try putting them on a higher shelf in the oven or leaving them 5 mins longer.

  15. Hi Ann,
    I just made this recipe today, and I just had to say that everyone loved it! I ended up doubling the recipe to make some more for the whole family and some friends coming over, and everyone said that they were delicious! Thank you so much for sharing this recipe. It’s definately one of my new favourites!

    • Thanks for the feedback Caitlyn H.

  16. hi ann 🙂 thanks for the awesome recipe. im often teased by my friends and family saying i’ve no talent in baking/cooking, and i personally admit it coz most of the time i bake/cook, i failed. xD but with your recipi, it made my first attemp on churros succeed. shoooo happy, really made my day 😀

    • Thats awesome Jessie. Keep practicing and you will have more success with your baking.

  17. Can I leave churros batter in the fridge and bake it one day later?

    • Hi Minh, You need to pipe and cook the batter straight away. Ann has tried what you are suggesting but found it didn’t work well.

  18. My churro dough became super sticky….now its cooking but its a bit rubbery….wattodo???

    • Hi Eifa, Churros batter is usually sticky. When the churros were cooked and cooled to eat, what were they like?

  19. Well I put my eggs when the dough was still hot so then the egg cooked and my churros tasted like scrambled eggs. So you should mention in your recipe to wait until the dough has coolen down a bit so others don’t make the same mistake I did.

    • Hi Sokchang. Thanks for the suggestion. With this recipe, the instructions say to remove the pan from the heat, then If you mix the eggs one at a time. If you stir quickly, you shouldn’t have this problem next time.

      • Someone has clearly never done any baking or cooking if you think your able to just add all the eggs in. smh.. and this recipe is off the flour amount doesn’t work with the amount of eggs you need more flour. by the time you add in everything the “batter” is so loose that putting it in a piping bag wouldn’t work because it oozes out. Churro batter isn’t suppose to be like that , so when i had made it i had fixed it to eye. I’ve made them a few times before so i know what to look for. its almost the same consistency as a roux.

        • Hi Tim, Thanks for your comment. I think adjusting the mix to the eye is a smart way to go if you are familiar with the product because ingredient quality can differ greatly. However Ann has made this mix many times and again just the other day (to this recipe) and it worked perfectly. The quantities have worked fine for us. You can see from the video the consistency Ann achieves using these quantities.

  20. Hey Ann, I have a different churros recipe, and it says to add the eggs after the flour mixture cools down, so the eggs don’t cook and scramble. Do I really have to allow it to cool down before adding the eggs?

    • Hi Nikola, as long as you are mixing when you add it you can add straight away.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*

ADD JPEG TO YOUR COMMENT