Spanish Churros with Chocolate Sauce
I recommend preparing this very delicious dessert originating from Spain. It is a choux pastry deep-fried and perfectly complemented by chocolate sauce. This amount of ingredients makes 20-25 pieces.
- Total cooking time
- not set
- Number of servings
- 20
- Recipe difficulty
- 4 / 5
Ingredients
for 20 servings
- water 180 ml
- sugar 10 g
- salt 3 g
- butter 50 g
- eggs 2
- flour 140-160 g
- frying oil for deep-frying
- powdered sugar 200 g
- cocoa powder 20 g
- butter 15 g
- milk 70-100 ml
Instructions
Preparing the dough
Step 1 of 18
Bring the water to a boil.
Step 2 of 18
Add the butter.
Step 3 of 18
Stir in the salt and sugar.
Step 4 of 18
Heat until the butter has melted.
Step 5 of 18
Stir in the flour.
Step 6 of 18
Mix. Stirring constantly, heat for 1–2 minutes. Cool to room temperature.
Step 7 of 18
Add one egg to the dough.
Step 8 of 18
Mix.
Step 9 of 18
Add the second egg.
Step 10 of 18
Mix.
Step 11 of 18
Transfer the mixture into a pastry bag fitted with a 1 cm star tip. If you don't have a tip, you can simply cut off the end of the bag.
Step 12 of 18
To make the churros even (although if shape is not a priority, they can be piped directly into hot oil), I did this: I cut rectangles from parchment paper and piped strips of dough about 15 cm long onto them.
Step 13 of 18
Heat the oil. You can check if the oil is ready by dropping in a small piece of dough: if bubbles form and the dough sizzles, it is heated. Place the churros into the oil along with the paper.
Step 14 of 18
Carefully remove the paper (using a fork or tongs).
Step 15 of 18
Fry the churros until golden brown. Remove and transfer to a paper towel.
Sauce Preparation
Step 16 of 18
Place the milk, cocoa, powdered sugar, and butter in a saucepan. Set the pan over a water bath.
Step 17 of 18
Heat until a silky sauce is formed.
Step 18 of 18
If desired, sprinkle the finished churros with powdered sugar.