Snacks & Nibbles
Crispy Spanish Churros with Chocolate Sauce
Prep
20 min
Cook
25 min
Servings
4
Level
Medium
Churros are a legendary Spanish treat made from a flour-based dough that's fried until crispy on the outside yet soft on the inside, then dusted with sugar and served alongside a sweet, thick chocolate sauce. This snack is popular as a breakfast item or a companion to hot chocolate on the streets of Madrid, and now you can make it yourself at home with simple ingredients. Its savory-sweet flavor and contrasting texture will have anyone hooked from the very first bite.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 ml Water
- 50 grams Margarine or unsalted butter
- 1/4 tsp Salt
- 1 tbsp Granulated sugar
- 150 grams Medium-protein all-purpose flour
- 2 Eggs
- 500 ml Cooking oil
- 50 grams Granulated sugar for coating
- 1/2 tsp Ground cinnamon (optional)
- 150 grams Dark cooking chocolate, chopped
- 150 ml Full-cream liquid milk
- 1 tsp Cornstarch
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👩🍳 Instructions
- 1 Make the choux pastry: boil the water, margarine, salt, and sugar in a saucepan until it comes to a boil and the margarine has fully melted.
- 2 Lower the heat, add all the flour at once, and stir quickly with a wooden spatula until the dough is smooth and no longer sticks to the pan. Remove from heat and let it cool slightly.
- 3 Add the eggs one at a time, stirring continuously until fully incorporated and the dough becomes smooth and thick.
- 4 Transfer the dough into a piping bag fitted with a star-shaped tip.
- 5 Heat the cooking oil over medium heat. Pipe the dough directly into the hot oil in lengths of about 3-4 inches (8-10 cm), snipping the end with scissors or a knife.
- 6 Fry the churros until golden brown and cooked through, flipping occasionally for even cooking. Remove and drain.
- 7 While still warm, roll the churros in the sugar and ground cinnamon mixture until evenly coated.
- 8 Make the chocolate sauce: heat the milk in a small saucepan, dissolve the cornstarch in a little milk, then add it into the pan.
- 9 Add the chopped chocolate, stirring continuously over low heat until the chocolate melts and the sauce becomes thick and smooth.
- 10 Serve the warm churros with the chocolate sauce for dipping.
💡 Tips
• Make sure the oil isn't too hot so the churros cook evenly without burning on the outside while staying raw inside.
• Use a star-shaped piping tip so the churros have their signature ridged texture and turn out crispier thanks to the larger surface area.
• The choux dough must be just warm (not hot) before adding the eggs, so the eggs don't cook prematurely.
• For a thicker, café-style Spanish chocolate sauce, reduce the amount of milk or add a bit more cornstarch.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
6 gramg
Protein
18 gramg
Fat
34 gramg
Carbs
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