Churros & Hot Chocolate Recipe [No Oven]

Ingredients

• 150 ml Water (for the dough base)
• 20 g Granulated Sugar (for the dough)
• 40 g Unsalted Butter (use Tường An butter if unsalted butter unavailable)
• 110 g All-Purpose Flour (sifted)
• 2 large Eggs (room temperature)
• 500 ml Vegetable Oil (for deep frying, use a neutral oil with high smoke point)
• 50 g Dark Chocolate (55‑65% cacao, chopped)
• 25 g Granulated Sugar (for the chocolate sauce)
• 120 ml Non‑Sugar Milk (almond, soy, or regular milk without added sugar)
• 4 g Cornstarch (for thickening the sauce)
• 10 ml Water (to make cornstarch slurry)

Instructions

1. Make the dough base

   Add 150 ml water, 20 g sugar and 40 g unsalted butter to a saucepan. Heat over medium until the water boils and the butter melts.

   Time: PT2M

2. Incorporate flour

   Reduce heat to low, sprinkle 110 g all‑purpose flour into the pot, and stir continuously for 2–3 minutes until the mixture forms a smooth, glossy dough that pulls away from the sides.

   Time: PT3M

3. Cool the dough

   Remove the pot from the heat and let the dough rest for 10 minutes to cool slightly, making it safe to add the eggs.

   Time: PT10M

4. Add eggs

   Crack one egg into the dough, mix gently until fully incorporated, then add the second egg and continue mixing until the dough is smooth and glossy again.

   Time: PT5M

5. Transfer to pastry bag

   Fit the 8‑star tip onto the pastry bag (or double‑layer a zip‑lock bag), fill with the thick churro dough, and set aside.

   Time: PT2M

6. Heat oil for frying

   Pour about 500 ml vegetable oil into a deep pan and heat to 170‑180 °C (340‑350 °F). Use a thermometer or test with a small dough drop – it should sizzle and rise slowly.

   Time: PT5M

   Temperature: 170-180°C

7. Fry the churros

   Pipe 8‑inch strips onto a sheet of wax paper, then gently slide them into the hot oil. Fry for 3‑4 minutes, turning once, until they turn dark‑golden and puff.

   Time: PT5M

   Temperature: 170-180°C

8. Prepare chocolate sauce – melt chocolate

   In a clean saucepan, combine 50 g chopped dark chocolate, 25 g sugar and 120 ml non‑sugar milk. Heat over medium, stirring constantly until the chocolate fully melts and the mixture is smooth.

   Time: PT5M

9. Thicken the sauce

   Mix 4 g cornstarch with 10 ml water to form a slurry. Slowly pour the slurry into the chocolate mixture while stirring. Continue cooking for 2‑3 minutes until the sauce thickens and just begins to boil.

   Time: PT3M

10. Serve

    Transfer fried churros to a paper‑lined plate, dust with extra sugar if desired, and serve immediately with the warm chocolate dipping sauce in a small bowl.

    Time: PT1M

Nutrition Facts

Calories

410

Protein

20g

Carbohydrates

38g

Fat

19g

Fiber

2g