Churro Sundae Recipe

Make choux dough

In a medium saucepan over medium heat combine 1 cup water, 2 tablespoons unsalted butter, 2 teaspoons granulated sugar and 1 teaspoon salt. Bring to a simmer until butter melts and mixture just comes to a boil.

Remove pan from heat and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture pulls away from the sides and forms a smooth ball, about 1 minute. Return to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly.

Transfer dough to a mixing bowl or stand mixer fitted with paddle. Let cool 3–5 minutes so eggs do not cook when added.

Add eggs one at a time, beating well after each addition until dough is smooth and shiny and holds a soft peak. The dough should be pipeable but thick.

Pipe and fry

Heat 2 cups vegetable oil in a medium heavy pot to 350°F (180°C). Fit a piping bag with a large star tip and fill with dough. Pipe 1–1½ inch lengths directly into hot oil, using scissors or a knife to cut. Work in small batches and do not overcrowd.

Fry churro bites, turning once, until deep golden and puffed, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Coat

In a shallow bowl combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. While churro bites are still warm, toss them in the cinnamon-sugar mixture to coat. Set aside on a rack to cool slightly.

Preheat oven to 350°F (175°C). Line a small baking sheet with parchment.

In a food processor pulse 1 cup shelled pistachios, 2 tablespoons light brown sugar and 2 tablespoons all-purpose flour until coarsely chopped (some larger pieces should remain for texture).

Add 2 tablespoons cold cubed unsalted butter and a pinch of salt. Pulse until mixture forms coarse crumbs that hold together when pressed.

Spread the crumble in an even layer on the prepared baking sheet and bake 6–8 minutes until fragrant and lightly toasted. Watch closely to prevent burning. Let cool completely — it will crisp up as it cools.

If cajeta is very thick, warm 1 cup cajeta gently in a small saucepan over low heat until loosened, stirring. If desired, stir in up to 2 tablespoons heavy cream to reach a pourable drizzle consistency. Keep warm or cool to room temperature; cajeta will thicken as it cools.

Scoop vanilla ice cream into serving bowls or glasses (about 3–4 scoops per serving).

Scatter a generous handful of warm churro bites over the ice cream.

Sprinkle 2–3 tablespoons pistachio crumble over each sundae (divide crumble evenly across servings).

Drizzle cajeta over the sundae — about 2–3 tablespoons per serving, or to taste.

Scatter roughly 3 tablespoons dark chocolate chunks over the top and finish with a tiny pinch of flaky sea salt if desired.

Serve immediately while churro bites are still slightly warm and cajeta is pourable.