If you are not familiar churros, they are one of the best Spanish desserts ever. At vendors, people actually wait in line for hours to get just one of these tasty treats. A Churros recipe is like a fritter, but only better. These popular Spanish desserts are a crunchy deep fried pastry that traditionally looks like the horns of a Churro sheep. But churros come in many shapes and forms. Some churros are pretzel shaped or twisted into a round circle; other churros are shaped similar to a star. However, you can make churros any shape you desire.
A churros recipe is typically made of a batter which is cooked into very hot oil. The churros are then rolled in heated cinnamon sugar. When you bite into the perfect churro, it has a unique crunch with a touch of softness in the middle. And when you add the ideal chocolate sauce, these decadent Spanish desserts are beyond imagination for the palate. They are the ultimate pastry for dipping and dunking. Just make sure to double up on this easy churros recipe and the chocolate sauce.
This step by step recipe on how to make churros is pretty simple; even if you have never made any type of pastry before. The most important key is to fry the churros lightly, in oil temperatures that are perfect. If the oil temperature is to cold, the churros will be greasy.
Makes 10 (4 inch) churros
Best Cookware to Use
- Heavy-duty plastic pastry bag or cloth pastry bag
- Large star pastry tip
- Shallow bowl
- 2 small saucepans
- Large plate
- Large heavy-bottomed pot
- A sharp knife or scissors
- Small bowl
How to make churros:
- In a shallow bowl, mix ½ cup sugar and cinnamon. Set aside. Line a large plate with paper towels.
- In a small saucepan whisk the water, 1 ½ tablespoons sugar, salt and 2 tablespoons oil. Bring the mixture to a boil over medium heat. Remove from heat. Stir in flour. Combine until mixture forms a ball and is well blended.
- In a large heavy-bottomed pot, heat 3 to 4 inches of oil over medium-high heat until the temperature reaches 375ºF (191°C).
- Place the dough into a cloth pastry bag that is fitted with a large star pastry tip. Pipe the dough into the oil about 4 inches long. To release the dough, use a sharp knife or scissors. Be careful, the oil is hot and can splatter. Cook two to three churros at a time. Fry the churros about 2 minutes or until a golden brown. Place the churros on the paper towel-lined plate to drain the oil, about 2 minutes.
- Roll the churros into the cinnamon-sugar mixture. Repeat the process until all the dough is gone. Place the churros in a dish and serve with warm chocolate sauce.
- Put the chopped chocolate into a small bowl.
- Over low-medium heat, warm the heavy cream in a small saucepan. Do not let the cream boil; it changes the flavor and texture.
- Pour the heated cream over the chocolate. Allow to sit for 1 minute.
- Stir to combine.
- Always use a heavy-duty plastic pastry bag or cloth pastry bag. A regular re-sealable plastic bag is not durable enough. It will tear open when you try to pipe the dough through it.
- A pastry tip is an absolute necessity. A large star pastry tip will be more authentic and give the churros beautiful texture lines and shapes. Other pastry tip shapes can also be used, such as open or closed stars, petit four, basket weave, petal tips and more.
Make the chocolate sauce right before you plan on serving the churros. It will thicken quickly as it cools.