Churro Sandwich Recipe

Make pâte à choux style churro dough

In a small saucepan, combine 125 ml water, 25 ml whole milk, 25 g unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon fine salt. Bring to a gentle boil over medium heat, stirring until butter melts.

Remove pan from heat and immediately add 75 g all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture comes together into a smooth ball and a film forms on the bottom of the pan, about 30–45 seconds.

Return the pan to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly (this helps it hold shape). Transfer the dough to a bowl and let cool for 3–4 minutes so it is warm but not hot.

Beat in 1 large egg, one at a time (there is only one egg here): add the egg and mix quickly until fully incorporated and the dough is smooth and glossy. If dough seems too loose, chill 5–10 minutes; if too stiff, beat in up to 1 teaspoon water or milk.

Transfer dough to a piping bag fitted with a large open star tip (or a 1 cm round tip for smoother churros).

Heat 500 ml vegetable oil in a heavy pot to 175°C (350°F). If you don't have a thermometer, oil should shimmer and a small piece of dough will sizzle and float immediately without browning too fast.

Pipe churros directly into the hot oil in 8 short sticks about 8–10 cm long (pipe onto a piece of parchment and gently transfer, or pipe directly above the oil). Use scissors to cut the dough and help it drop. Fry in small batches for 2–3 minutes per side until deep golden and puffed.

Using a slotted spoon, remove churros to a wire rack set over a sheet pan lined with paper towel to drain for 30 seconds.

While the churros are still hot (but not oil-slick), combine 50 g granulated sugar, 1 teaspoon ground cinnamon, and 1/8 teaspoon fine salt in a shallow bowl.

Toss the hot churros in the cinnamon-sugar until evenly coated. Place coated churros back on the rack to set for 1–2 minutes.

Warm the dulce de leche slightly (10–15 seconds in microwave) so it is spreadable but not runny.

If using chocolate ganache: gently warm or melt 60 g chocolate ganache (or combine 40 g chopped chocolate + 20 g cream and stir until smooth) until pourable. For a smoother spread, mix with 10 g softened butter.

Split pairs of churro sticks lengthwise: using a sharp serrated knife, gently slice each churro stick lengthwise through the center to create a top and bottom half. Work carefully so the churro doesn't crumble — if they are thin, you can also sandwich whole sticks together instead of slicing.

Spread about 25 g dulce de leche on the cut face of the bottom half of four churro sticks (or on one whole stick if not slicing). If you want chocolate as well, spread or drizzle about 15 g chocolate ganache on the top half or drizzle over the filled sandwich.

Press the top half onto the filled bottom to create four churro sandwiches (2 sandwiches per serving if you plate two sandwiches each consisting of two churro sticks, or 4 small sandwiches total).

If desired, lightly sprinkle a pinch of flaky sea salt over each sandwich and dust with 1 teaspoon powdered sugar for presentation.

Serve churro sandwiches warm within 15 minutes of assembly for best texture. The churros will be crisp outside and soft inside with a warm filling.

To store: keep dulce de leche and ganache separate at room temperature. Churros are best eaten same day; if you must store, keep cooled churros in an airtight container for up to 12 hours and reheat briefly in a 180°C (350°F) oven for 3–4 minutes before assembling.