Churros
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Using two layers of piping bags with a star tip is highly recommended because the dough is quite dense; this ensures the bag does not burst while piping your churro strips.
Maintain the frying oil temperature strictly between 165 C and 175 C throughout the process using a candy thermometer, as this ensures the churros cook evenly inside without burning on the outside.
For the chocolate sauce, heat the heavy cream until it just begins to bubble around the edges, then pour it over the chopped chocolate; avoid boiling the cream, as this can cause the chocolate to seize or split.
You can easily customise your churros by experimenting with different coatings or flavouring the dough with a dash of orange zest if you desire a bright, aromatic twist.
Prepare Dough Base
Bring water, butter, sugar, and salt to a boil in a pan, then reduce the heat, add the flour all at once, and stir immediately until the dough pulls away from the sides of the pan.
Incorporate Egg
Let the dough cool for 5 minutes, then add the egg and vanilla, mixing thoroughly until the dough is smooth, thick, and consistent.
Pipe and Fry
Pipe 12 cm strips of dough into 175 C oil, cutting the ends with scissors, and fry for 5 minutes, turning halfway until golden brown.
Coat and Serve
Drain the fried churros on a paper towel for a few seconds, then roll them while still warm in a mixture of sugar and ground cinnamon.
Make Dipping Sauce
Heat heavy cream until it just bubbles, pour over chopped bitter-sweet chocolate, and stir until smooth, serving warm alongside the finished churros.
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Ingredients
| Water | 240 ml |
| Butter | 28 g |
| Sugar | 13 g |
| Salt | ⅛ tsp |
| Flour | 120 g |
| Egg | 1 large |
| Vanilla | 1 tsp |
| Sugar | 100 g |
| Cinnamon | 1 tsp |
| Bitter-Sweet Chocolate | 85 g |
| Heavy Cream | 120 g |
