Fry
Churros with Chocolate Sauce
- Prep time 1 hour
- Cook time 40 minutes
- Serves Makes 20 churros
Author Notes
Homemade churros are a fun baking project using the pastry “mother dough,” pâte à choux. Pâte à choux is a cooked dough made from milk, water, butter, flour, and eggs. We dive deep into the recipe and method for making pâte à choux in one of my favorite episodes of Bake it Up a Notch, so be sure to head there if you need a refresher!
Pâte à choux is easy and fun to make, and can be turned into so many different recipes! Many classic recipes that use pâte à choux—like eclairs or cream puffs—bake the pâte à choux until crisp on the outside, and puffed and hollow on the inside. But other recipes, like churros or crullers, opt instead to fry the choux, yielding a crunchy exterior and a soft interior. My method includes a step that’s not always required, but is worth it!
Freezing the piped churros on the parchment paper helps the pastries keep their ridges during frying. Good ridges are not only beautiful, but they also help create nooks and crannies for the cinnamon sugar coating and chocolate sauce to cling to. Technically, they only need to be frozen for about 15 minutes for it to be effective. However, you’ll notice my recipe freezes them longer, until they’re totally firm instead. When you fry the frozen-solid churro, it helps the outside fry up crisp while maintaining a soft, almost custardy center that’s positively killer. Best of all, freezing means you can make a batch one day, but fry as many as you like “to order” whenever you please! —Erin Jeanne McDowell
Ingredients
- Chocolate Sauce
-
1 cup
(198 grams) granulated sugar
-
1 1/2 tablespoons
(9 grams) ground cinnamon
-
1/2 cup
(118 grams) heavy cream
-
2 tablespoons
(28 grams) unsalted butter
-
1 tablespoon
(13 grams) light brown sugar
-
6 ounces
(170 grams) finely chopped bittersweet chocolate
-
1 to 2
pinches fine sea salt
- Pâte à Choux
-
20
parchment paper squares
-
1 cup
(230 grams) water
-
1 cup
(230 grams) whole milk
-
3/4 cup
(12 tablespoons/170 grams) unsalted butter
-
2 tablespoons
(25 grams) granulated sugar
-
1 1/4 teaspoons
(5 grams) fine sea salt
-
1/2 teaspoon
(1 gram) ground cinnamon
-
1
vanilla bean, halved and seeds scraped, or 1 teaspoon (5 grams) vanilla bean paste
-
2 1/4 cups
(255 grams) all-purpose flour
-
4
large (226 grams) eggs
-
1
large (35 grams) egg white
-
Neutral oil (like canola or vegetable), about 1 quart, or more as needed for frying
Directions
- In a shallow bowl, stir the sugar and cinnamon together to combine. Set aside.
- In a small pot, heat the cream, butter, and brown sugar over medium heat, stirring occasionally until the butter is melted and the sugar is dissolved. Bring to a boil, then reduce the heat to medium-low and simmer for 2 minutes.
- Remove the pot from the heat and stir in the chocolate and salt. Stir until the mixture is uniformly combined and the chocolate is completely melted. Set aside (you can warm this mixture up on the stovetop or in the microwave if needed when you’re ready to serve).
- Cut the parchment paper into 4 to 5-inch wide squares (you’ll pipe the batter onto these later).
- In a medium pot, bring the water, milk, butter, sugar, salt, cinnamon, and vanilla bean seeds (or paste) to a boil over medium heat. Add the flour to the boiling liquid all at once, stirring constantly with a silicone spatula or wooden spoon.
- Reduce the heat to low and continue to cook, stirring constantly, until the mixture becomes a slightly sticky paste; it should form a ball around the spatula/spoon as you stir. There should also be a visible film of starch on the bottom of the pan—this should take 2 to 3 minutes.
- Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Mix the batter on low speed for 1 minute to help cool it down.
- Whisk the eggs together in a large liquid measuring cup. With the mixer running on medium speed, add the eggs a little bit at a time, and continue mixing until fully incorporated, 4 to 6 minutes.
- Scrape the mixing bowl well, then mix on medium speed for 20 to 30 seconds more. Transfer the batter to a piping bag fitted with a large (about ¾-inch wide) star tip, such as Ateco 829 or 869.
- Line a baking sheet with a few layers of paper towels and a wire rack—set this near your frying pot, and have a pair of tongs ready.
- Make room for a baking sheet in your freezer. Spread a few pieces of parchment paper out onto a baking sheet. Pipe the batter into a straight line diagonally across the parchment square. Stop applying pressure with the piping bag when you reach the end of the paper, and use scissors to cut a straight edge to stop the piping. Repeat, piping batter onto parchment until you’ve made a full tray of churros.
- Transfer the churros to the freezer to firm the shape before frying, at least 15 minutes and up to 3 days.
- In a large pot or fryer, heat about 2 inches of oil until it reaches 330°F/165°C on a thermometer. You’ll have to fry the churros in batches—if the churros are soft at all, you can add them to the hot oil on the parchment paper. As the churros fry, the structure will start to set, and they will naturally separate from the parchment paper; remove it as needed as they fry. If the churros are firm from the freezer, you can remove them from the paper and drop them into the oil alone. Aim to maintain a frying temperature of around 325°F/160°C, adjusting the heat as necessary while cooking.
- Fry the churros until they are golden brown and crisp, 4 to 6 minutes. Remove them from the oil and transfer them to the wire rack to drain for 10 to 15 seconds. Immediately toss the churros in cinnamon sugar while they are still warm. Repeat, continuing until you’ve fried and coated all the churros.
- Serve the churros warm with the prepared chocolate sauce.
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