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Churros with Chocolate Sauce
Spanish choux pastry with a crisp ridged crust, rolled in cinnamon sugar and served with a thick dark chocolate sauce for dipping. Fairground treat brought home..
Cook time
35 min
Servings
4
Ingredients
9
Nutrition
per serving500 kcal
Calories
8 g
Protein
24 g
Fat
62 g
Carbs
Instructions
- 1
Bring the water to a boil with the butter and a pinch of salt, add the flour all at once and beat vigorously with a wooden spoon until a smooth ball pulls away from the pan. Cool briefly, then beat in the eggs one at a time.
- 2
Fill the dough into a piping bag with a star nozzle. Heat the oil to 180 °C and pipe strips about 10 cm long directly into the oil, cutting them off with scissors.
- 3
Fry the churros in batches for around 3 minutes until golden and crisp, then drain on paper towel.
- 4
Mix the sugar and cinnamon and roll the still-warm churros in it until fully coated.
- 5
For the sauce, heat the cream, take it off the heat and melt the chopped chocolate in it until you have a thick, glossy sauce. Serve alongside the churros for dipping.
