Churros con chocolate

Crispy churros made from choux pastry, rolled in sugar and cinnamon, with a warm, thick chocolate sauce for dipping. A classic Spanish treat for coffee time or as a sweet ending.

By Beeny · 4 servings · 35 minutes

Ingredients

  • 250 ml Water
  • 1 Prise Salt
  • 1 EL Sugar
  • 60 g Butter
  • 150 g Flour (type 405)
  • 1 Stück Egg
  • 500 ml Frying oil
  • 50 g Sugar for coating
  • 1 TL Cinnamon
  • 150 g Dark chocolate
  • 250 ml Milk
  • 1 TL Cornstarch
  • 1 EL Sugar for the chocolate

Method

  1. Bring the water with salt, 1 tbsp sugar and butter to a boil in a pot until the butter has melted.
  2. Remove the pot from the stove, stir in the flour all at once and mix to a smooth dough.
  3. Let the dough steam for about 2 minutes over medium heat while stirring, until it pulls away from the bottom of the pot, then let it cool briefly.
  4. Stir in the egg until the dough is glossy and smooth.
  5. Heat the frying oil in a deep pot to about 180 °C.
  6. Fill the dough into a piping bag with a large star tip and pipe 8 to 10 cm long strips directly into the hot oil.
  7. Fry the churros in batches until golden brown, about 2 to 3 minutes per side, and drain them on kitchen paper.
  8. Mix sugar with cinnamon and roll the still warm churros in it.
  9. For the chocolate, bring the milk to a boil with 1 tbsp sugar and the cornstarch, stir in the coarsely chopped dark chocolate and let it melt into a creamy sauce over low heat while stirring.
  10. Serve the churros warm with the hot chocolate sauce.