How to make Perfect Churros with Hot Chocolate

Ingredients

• 1 cup Water (240 ml)
• 2 tablespoon Unsalted Butter (28 g, cut into pieces)
• 1 tablespoon Granulated Sugar (13 g)
• 0.125 teaspoon Salt (⅛ tsp)
• 1 cup All-Purpose Flour (120 g, sifted)
• 1 large Large Egg (≈50 g, room temperature)
• 1 teaspoon Vanilla Extract (Pure vanilla)
• 2 cups Vegetable Oil (for deep‑frying, use a neutral oil like canola)
• 0.5 cup Granulated Sugar (100 g, for coating)
• 1 teaspoon Ground Cinnamon (freshly ground if possible)
• 3 oz Bittersweet Chocolate (85 g, chopped)
• 0.5 cup Heavy Cream (120 g, full‑fat)

Instructions

1. Make the dough base

   In a saucepan combine 1 cup water, 2 tbsp butter, 1 tbsp sugar and 1/8 tsp salt. Heat over medium until the butter melts and the mixture comes to a rolling boil.

   Time: PT3M

2. Incorporate the flour

   Remove the pan from heat and add 1 cup flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball.

   Time: PT2M

3. Cool the dough

   Transfer the dough back to the pot, press it down, and let it rest for 5 minutes to cool slightly.

   Time: PT5M

4. Add egg and vanilla

   Add 1 large egg and 1 tsp vanilla extract to the cooled dough. Using a hand mixer (or a whisk), beat until the mixture becomes smooth and pulls away from the pot and spatula.

   Time: PT4M

5. Prepare piping setup

   Fit two piping bags with a star tip (Ateco 847). Fill the bags with the thick churro dough, using a second bag as a holder if needed.

   Time: PT2M

6. Pipe and cut strips

   Pipe 5‑inch long strips onto a parchment‑lined tray. Cut the ends of each strip with scissors to create even pieces.

   Time: PT5M

7. Heat the oil

   Fill the deep‑fry pot with enough oil to submerge the churros and heat to 350°F (use a candy thermometer). Maintain the temperature between 330‑350°F while frying.

   Time: PT5M

   Temperature: 350°F

8. Fry the churros

   Carefully lower the piped strips into the hot oil. Fry for about 5 minutes, turning halfway through, until they are golden brown and crisp.

   Time: PT5M

   Temperature: 330‑350°F

9. Drain

   Using a slotted spoon, lift the churros onto paper towels and let excess oil drain for a few seconds.

   Time: PT1M

10. Cinnamon‑sugar coating

    In a small bowl combine ½ cup sugar with 1 tsp ground cinnamon. Roll the hot churros in the mixture until fully coated.

    Time: PT2M

11. Make chocolate dipping sauce

    Heat ½ cup heavy cream in a small saucepan until the edges start to bubble (do not boil). Remove from heat and pour over 3 oz chopped bittersweet chocolate. Stir until smooth and glossy.

    Time: PT5M

12. Serve

    Arrange the churros on a serving plate with a bowl of warm chocolate sauce for dipping. Enjoy immediately!

    Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Vanilla Extract: Almond extract
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Bittersweet Chocolate: Semi‑sweet chocolate
• Instead of Heavy Cream: Half‑and‑half (less rich)

Equipment Needed

• Saucepan
• Wooden Spoon
• Mixing Bowl
• Hand Mixer
• Piping Bags
• Star Tip (Ateco 847)
• Scissors
• Candy Thermometer
• Deep‑Fry Pot
• Slotted Spoon
• Paper Towels
• Small Bowl
• Small Saucepan
• Heat‑Resistant Spatula

Critical Steps — Do Not Skip

• Stirring in the flour until the dough pulls away from the pan
• Maintaining oil temperature between 330‑350°F
• Frying until golden brown (about 5 minutes)
• Melting chocolate with hot cream without boiling

Chef Tips from the Video

• Use parchment paper when piping to keep the work surface clean.
• A double‑bag technique makes it easier to push thick dough through the star tip.
• Roll churros in cinnamon‑sugar while they are still warm for maximum flavor absorption.

Troubleshooting

Storage

Refrigerator: Store churros in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes to restore crispness.

Freezer: Freeze churros on a tray, then transfer to a zip‑top bag; they keep for up to 1 month. Reheat directly from frozen in a 350°F oven for 8‑10 minutes.

Room temperature: Best eaten the same day; can sit at room temperature for a few hours in a sealed container.

Make-Ahead Tips

• Pipe the dough into strips and freeze them on a tray; fry directly from frozen later.
• Prepare the cinnamon‑sugar mixture ahead of time and store in an airtight jar.
• Chocolate sauce can be made up to 2 hours in advance and kept warm over a low simmer.

Frequently Asked Questions