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Churros con Chocolate
Authentic Spanish fried dough pastry, ridged and crispy, served with a thick, rich hot chocolate dipping sauce. A classic Madrid breakfast or treat.
🧂 Ingrédients
- 250 g All-purpose flour(Sifted for a smoother dough.)
- 250 ml Water(Room temperature.)
- 1/2 tsp Salt
- 1 tbsp Granulated sugar(For the dough, optional but recommended for a hint of sweetness.)
- 1 liter Vegetable oil or other neutral high-heat oil(For deep frying. Needs to be at least 3-4 inches deep in the pot.)
- 200 g Dark chocolate(Good quality, at least 60% cocoa solids, finely chopped.)
- 200 ml Whole milk(For the chocolate sauce.)
- 1 tbsp Cornstarch(To thicken the chocolate sauce.)
- 1/2 tsp Cinnamon(Optional, for dusting the churros or adding to the chocolate.)
👨🍳 Instructions
- 1
Prepare the churro dough: In a medium saucepan, combine the water, salt, and granulated sugar (if using). Bring to a rolling boil over medium-high heat. Once boiling, immediately remove from heat.
⏱️ 5 minutes - 2
Add the sifted flour all at once to the hot liquid. Stir vigorously with a wooden spoon or spatula until a cohesive dough forms and pulls away from the sides of the pan. Continue to stir and cook the dough for about 1-2 minutes over low heat to dry it out slightly.
⏱️ 3 minutes - 3
Transfer the dough to a piping bag fitted with a large star tip (about 1 cm opening). Let the dough cool slightly for about 5-10 minutes, just enough so it's manageable but still warm enough to pipe easily. This step is crucial for achieving the characteristic ridged texture.
⏱️ 10 minutes - 4
Heat the frying oil in a deep pot or Dutch oven to 180°C (350°F). Use a thermometer to ensure the correct temperature. Carefully pipe strips of dough (about 10-15 cm long) directly into the hot oil, cutting the dough with scissors or a knife at the desired length. Do not overcrowd the pot; fry in batches.
⏱️ 15 minutes - 5
Fry the churros for about 3-5 minutes per side, or until they are deeply golden brown and puffed up. Use a slotted spoon or spider strainer to turn them and remove them from the oil. Drain them on a wire rack set over paper towels.
⏱️ 5 minutes per batch - 6
Prepare the chocolate sauce: In a small saucepan, whisk together the cornstarch and milk until smooth. Add the finely chopped dark chocolate and cinnamon (if using).
⏱️ 2 minutes - 7
Cook the chocolate sauce over medium-low heat, stirring constantly, until the chocolate is fully melted and the sauce has thickened to a pudding-like consistency. Be careful not to scorch the chocolate. If it's too thick, add a splash more milk.
⏱️ 5 minutes - 8
Serve the hot, freshly fried churros immediately alongside the warm, thick chocolate sauce for dipping. Optionally, dust the churros with cinnamon sugar while still warm.
⏱️ 1 minute
💡 Conseils de pro
- ✓The chocolate sauce should be thick enough to coat the back of a spoon but still pourable.
- ✓Churros are best enjoyed immediately after frying for optimal crispness.
- ✓Using a star tip is essential for creating the characteristic ridges that hold the chocolate sauce.
- ✓Ensure the oil is at the correct temperature before frying; too low and they'll be greasy, too high and they'll burn before cooking through.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a sweet coating, toss the hot churros in a mixture of granulated sugar and cinnamon.
- Consider filling cooled churros with dulce de leche or chocolate cream.
- Add a pinch of chili powder or a splash of liqueur to the chocolate sauce for a kick.
🏷️ Tags
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