Churros with Chocolate Sauce
Crispy fried churros dusted with cinnamon sugar, served with thick dark chocolate sauce made from melted chocolate and double cream.
240ml
1pinch
1,000ml
150g
60g
1tsp
200g
200ml
100ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 240ml | — | — | |
| 2 | | 1pinch | — | — | |
| 3 | | 1,000ml | — | — | |
| 4 | | 150g | — | — | |
| 5 | | 60g | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 200g | — | — | |
| 8 | | 200ml | — | — | |
| 9 | | 100ml | — | — |
Heat the oven to 100 °C so you can keep the first batches of churros warm while you fry the rest.
Pour the water into a medium saucepan.
Water · 240 ml
Add the salt to the water.
Salt · 1 pinchAdd a tablespoon of sunflower oil to the saucepan.
Sunflower oil · 15 mlBring the water, salt and oil to a rolling boil over high heat.
Tip all the flour into the boiling liquid in one go.
Plain flour · 150 gBeat vigorously with a wooden spoon over the heat until the mixture pulls away from the sides of the pan into a smooth, cohesive dough, then remove from the heat.
Spoon the warm dough into a piping bag fitted with a large star nozzle, working carefully as the dough will be hot.
Pour the remaining sunflower oil into a deep, heavy-based saucepan to a depth of about 8 cm.
Sunflower oil · 985 ml
Heat the oil over medium-high heat until it reaches 180 °C — a small cube of bread dropped in should sizzle at once and turn golden quickly.
Tip the caster sugar into a shallow dish.
Caster sugar · 60 g
Add the ground cinnamon to the dish.
Ground cinnamon · 1 tspStir the sugar and cinnamon together until evenly combined.
Pipe 10–12 cm lengths of dough directly into the hot oil, snipping each one off with scissors, frying 4 or 5 at a time so you do not crowd the pan.
Fry the churros, turning them with tongs once or twice, until they are deep golden and crisp all over, about 2–3 minutes.
Lift the cooked churros out of the oil with tongs and set them on a plate lined with kitchen paper to drain briefly.
Roll the hot churros in the cinnamon sugar so every surface is generously coated.
Lift the cinnamon-sugar churros onto the baking tray so they stay warm and crisp.
Slide the baking tray into the oven to keep warm, then fry and sugar the rest of the dough the same way in 2 more batches, about 4 minutes each.
Break the dark chocolate into small pieces and place them in a heatproof bowl.
Dark chocolate · 200 g
Pour the whole milk into a small saucepan.
Whole milk · 200 ml
Pour the double cream into the saucepan with the milk.
Double cream · 100 mlWarm the milk and cream together over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles appear at the edges — do not let it boil.
Pour the hot cream and milk over the chocolate pieces all at once.
Stir slowly and steadily from the centre outward until the chocolate has melted completely and the sauce is glossy and smooth.
Using oven gloves, remove the baking tray from the oven.
Arrange the churros on a large plate in the centre of the table.
Pour the chocolate sauce into a small serving bowl and set it beside the churros for dipping.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 100 °C so you can keep the first batches of churros warm while you fry the rest.⏱ 10 min |
| 2 | 240 ml | | Pour the water into a medium saucepan.⏱ 5sResultWater |
| 3 | 1 pinch | | Add the salt to the water.⏱ 5sResultWater and salt |
| 4 | 15 ml | | Add a tablespoon of sunflower oil to the saucepan.⏱ 5sResultWater and salt and sunflower oil |
| 5 | — | | Bring the water, salt and oil to a rolling boil over high heat.⏱ 3 minResultBoiling water mixture |
| 6 | 150 g | | Tip all the flour into the boiling liquid in one go.⏱ 10sResultBoiling water mixture and plain flour |
| 7 | — | | Beat vigorously with a wooden spoon over the heat until the mixture pulls away from the sides of the pan into a smooth, cohesive dough, then remove from the heat.⏱ 1 minResultChurro dough |
| 8 | Churro doughstep 7 | | Spoon the warm dough into a piping bag fitted with a large star nozzle, working carefully as the dough will be hot.⏱ 30sResultChurro doughused in step 14 |
| 9 | 985 ml | | Pour the remaining sunflower oil into a deep, heavy-based saucepan to a depth of about 8 cm.⏱ 10sResultSunflower oil |
| 10 | — | | Heat the oil over medium-high heat until it reaches 180 °C — a small cube of bread dropped in should sizzle at once and turn golden quickly.⏱ 5 minResultHot deep-frying oil |
| 11 | 60 g | | Tip the caster sugar into a shallow dish.⏱ 5sResultCaster sugar |
| 12 | 1 tsp | | Add the ground cinnamon to the dish.⏱ 5sResultCaster sugar and ground cinnamon |
| 13 | — | | Stir the sugar and cinnamon together until evenly combined.⏱ 10sResultCinnamon sugar |
| 14 | Churro doughstep 8 | | Pipe 10–12 cm lengths of dough directly into the hot oil, snipping each one off with scissors, frying 4 or 5 at a time so you do not crowd the pan.⏱ 1 minResultSizzling churros |
| 15 | — | | Fry the churros, turning them with tongs once or twice, until they are deep golden and crisp all over, about 2–3 minutes.⏱ 3 minResultGolden churros |
| 16 | Golden churrosstep 15 | | Lift the cooked churros out of the oil with tongs and set them on a plate lined with kitchen paper to drain briefly.⏱ 20sResultGolden churros |
| 17 | Golden churrosstep 16 | | Roll the hot churros in the cinnamon sugar so every surface is generously coated.⏱ 20sResultCinnamon-sugar churros |
| 18 | Cinnamon-sugar churrosstep 17 | | Lift the cinnamon-sugar churros onto the baking tray so they stay warm and crisp.⏱ 15sResultCinnamon-sugar churros |
| 19 | — | | Slide the baking tray into the oven to keep warm, then fry and sugar the rest of the dough the same way in 2 more batches, about 4 minutes each.⏱ 8 min 10sResultCinnamon-sugar churros |
| 20 | 200 g | | Break the dark chocolate into small pieces and place them in a heatproof bowl.⏱ 30sResultDark chocolate |
| 21 | 200 ml | | Pour the whole milk into a small saucepan.⏱ 5sResultWhole milk |
| 22 | 100 ml | | Pour the double cream into the saucepan with the milk.⏱ 5sResultWhole milk and double cream |
| 23 | — | | Warm the milk and cream together over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles appear at the edges — do not let it boil.⏱ 2 minResultHot cream and milk |
| 24 | Hot cream and milkstep 23 | | Pour the hot cream and milk over the chocolate pieces all at once.⏱ 10sResultHot cream and milk and dark chocolate |
| 25 | — | | Stir slowly and steadily from the centre outward until the chocolate has melted completely and the sauce is glossy and smooth.⏱ 1 minResultSmooth chocolate sauceused in step 28 |
| 26 | — | | Using oven gloves, remove the baking tray from the oven.⏱ 10sResultCinnamon-sugar churros |
| 27 | Cinnamon-sugar churrosstep 26 | | Arrange the churros on a large plate in the centre of the table.⏱ 20sResultCinnamon-sugar churros |
| 28 | Smooth chocolate saucestep 25 | | Pour the chocolate sauce into a small serving bowl and set it beside the churros for dipping.⏱ 15sResultChurros with Chocolate Sauce |
| Total Time | 25 min | ||
| Nutrient | Per serving |
|---|---|
| 871kcal | |
| 12g | |
| 59g | |
| 22g | |
| 71g | |
| 30g | |
| 6g | |
| 75mg |
Churros with Chocolate Sauce
Crispy fried churros dusted with cinnamon sugar, served with thick dark chocolate sauce made from melted chocolate and double cream.
What you’ll doYou will make a cooked churro dough, pipe it into hot oil in batches, and fry until golden. While the churros cook, you will prepare a cinnamon-sugar coating and a glossy chocolate sauce. Each batch goes into a warm oven to stay crisp while you fry the rest.
Ingredients
- Water240 ml
- Salt1 pinch
- Sunflower oil1,000 ml
- Plain flour150 g
- Caster sugar60 g
- Ground cinnamon1 tsp
- Dark chocolate200 g
- Whole milk200 ml
- Double cream100 ml