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Spanish Churros with Chocolate Dip
Total 2 hours and 20 minutes (includes chilling the dough)
Active 60 mins
Makes 4 to 6 servings
Fried dough smothered in sugar and dipped in chocolate? Yes, please! Because my family came from Spain, I have a true love for everything Spanish including their desserts. I was lucky enough to spend some time studying in Spain, and churros were the very first Spanish sweet treat I tasted. Whether served at restaurants after meals, late at night on city streets, or at home they remain a beloved treat.
TIP: Churros come in many shapes. These teardrop ones will each have a unique shape as you pipe and fry them. For straight churros, simply pipe the dough onto the parchment in straight lines.
Special Equipment
a pastry bag fitted with a medium star tip; a double boiler; a deep-fry thermometer
Special Equipment
a pastry bag fitted with a medium star tip; a double boiler; a deep-fry thermometer
Ingredients
For the churros
For the chocolate
Directions
- For the churros: In a heavy saucepan, combine the milk, butter, salt, and 1 cup water. Bring the mixture to a boil over medium-high heat. The moment it begins to boil, remove the pan from heat. Add the flour and whisk vigorously until flour is fully incorporated.
- Turn the heat to low and cook the dough, stirring constantly with a wooden spoon, for 5 minutes. The batter will begin to thicken like oatmeal as it cooks and start to hold together. Remove from the heat and beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. Transfer the dough to a bowl and cover with plastic. Refrigerate for at least 1 hour before making churros.
- Line a baking sheet with parchment paper. Transfer half of the dough to a piping bag fitted with a medium open star tip. Using the piping bag, make teardrop-shaped churros on the parchment. Press the dough together where the two ends meet. Put the baking sheet in the freezer for 20 minutes.
- Line a baking sheet with paper towels. Pour the sugar onto a plate. Pour oil into a large heavy pot and heat over medium-high heat until it registers 350°F on a deep-fry thermometer.
- Working in small batches, lower the churros into the oil using a frying spider (do not overcrowd the pan; if churros touch they will stick together). Use the spider to turn each churro in the oil and fry 1 more minute, until golden brown. Remove the churros from the oil and place on the paper towel-lined baking sheet to drain. Roll them in sugar while hot. Serve warm with small cups of warm chocolate!
- For the chocolate: Bring a couple inches of water in the bottom of a double boiler to a simmer over medium heat. Add the chocolate to the top of the double boiler and cook until melted.
- Combine the cream, milk, sugar and vanilla in a separate saucepan and stir over medium-low heat. When the milk mixture begins to steam, slowly add it to the melted chocolate while stirring. Add the cocoa powder and stir to combine. Serve with the churros.
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