Churros Recipe

Prepare pochage

In a medium heavy-bottomed saucepan combine 1 cup water, 1/4 cup milk, 4 tbs butter, 2 tsp sugar, and 1/2 tsp salt. Bring to a rolling simmer over medium heat until butter has fully melted.

Make the dough (pâte à choux style)

Once the liquid simmers, remove the pan from heat and add 1 1/4 cups all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth, cohesive dough forms and pulls away from the pan (about 1 minute). Return to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly.

Cool and add eggs

Transfer the dough to a mixing bowl and let cool 3–5 minutes so it stops steaming (warm but not hot). Beat in 2 large eggs, one at a time, thoroughly incorporating each before adding the next. The dough should be smooth, glossy, and pipeable but not runny. Stir in 1 tsp vanilla extract.

Prepare piping bag

Fit a large disposable or reusable piping bag with a 1/2"–3/4" open star tip (or large French star). Lightly oil the inside of the tip with 1 tsp oil to prevent sticking. Fill the bag with the churro dough, pushing the dough down to remove air.

Heat oil for frying

Pour 3–4 cups neutral oil into a heavy pot to a depth of 2½–3 inches. Heat the oil over medium heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough: it should sizzle immediately and rise slowly to the surface.

Pipe and fry churros

Hold the piping bag about 1–2 inches above the oil and squeeze out 4–6 inch lengths of dough directly into the oil, using scissors or a knife to cut the dough at the surface. Fry in batches (don’t overcrowd) for 2–3 minutes per side, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer churros to a wire rack set over a sheet pan to drain briefly (1–2 minutes).

Drain

After initial drain on rack, transfer churros immediately to the cinnamon sugar bowl (see next section) so coating adheres while still hot. Keep finished churros warm in a 200°F (95°C) oven on a rack if making ahead.

In a shallow wide bowl combine 3/4 cup granulated sugar with 2 tsp ground cinnamon and stir to evenly mix. As each churro comes off the rack while still hot, roll and toss it in the cinnamon sugar until thoroughly coated. Place coated churros on a serving platter or back onto the rack to set for a minute.

Warm cream and combine

Place 1/2 cup heavy cream in a small saucepan and warm over low heat until it just begins to steam (do not boil). Remove from heat and add 4 oz bittersweet or semisweet chocolate chips, 1 tsp light corn syrup, and a pinch of salt.

Emulsify

Let sit 1 minute, then whisk until smooth and glossy. If the sauce is too thick, stir in up to 1 tablespoon warm cream to reach desired dipping consistency. Transfer to a small serving bowl and keep warm (set bowl over a larger bowl of warm water) or serve at room temperature.

Make caramel

In a small heavy-bottomed saucepan combine 1/2 cup granulated sugar and 2 tbs water, stirring just to moisten the sugar. Cook over medium heat without stirring until the sugar turns an amber color (swirl the pan if needed). Watch closely to avoid burning.

Finish sauce

Once amber, remove from heat and carefully whisk in 2 tbs unsalted butter until melted, then whisk in 3 tbs heavy cream (mixture will bubble vigorously). Stir in 1/4 tsp fine sea salt. If there are sugar lumps, return to low heat briefly while stirring until smooth. Transfer to a serving bowl and let cool slightly before serving; sauce will thicken as it cools.