ChefBookDessert · Spanish
Churros
Making crispy-on-the-outside, soft-on-the-inside, cinnamon-scented churros at home isn't as difficult as you think. The hot chocolate sauce will also help you enhance the flavor.
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- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Method
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First, combine the water, butter, granulated sugar, and salt in a small saucepan and heat on the stove. Bring to a boil. Add the flour to the boiling mixture and cook, stirring constantly. Once the dough starts to set at the bottom and the steam decreases, remove from the heat.
Cool the dough in a separate bowl, stirring occasionally with a spatula until it cools. Once the dough reaches a level that doesn't burn your hands, add the egg and mix with a spatula or wooden spoon until smooth. Transfer the dough to a piping bag fitted with a serrated tip.
Pipe the dough into strips approximately 15 centimeters long on a piece of parchment paper. You can use scissors to cut the dough off the bag as you pipe it.
Heat the oil in a large pan over medium heat. Drop the dough balls one by one into the hot oil, ensuring there is space between them. When the dough balls are light brown, remove them from the pan and let them sit on a paper towel for 1-2 minutes.
In a large plate, combine the sugar and cinnamon. Coat the churros in the mixture, shaking off any excess.
To serve with your churros, add one deseeded dried chili pepper to the cream and heat over low heat for 3-4 minutes. Add chocolate chips to the hot cream and stir. Let the sauce rest for 4-5 minutes before serving warm with the churros. Enjoy!
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