Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Churros
Chocolate Sauce
Method
Churros
- 1
Prepare the Churro Dough
In a medium saucepan, combine water, unsalted butter, 1 tablespoon of granulated sugar, and salt. Bring the mixture to a boil over medium heat.
- 2
Mix in Flour
Once boiling, remove the saucepan from heat and immediately stir in the all-purpose flour until a dough forms. The dough should pull away from the sides of the pan.
- 3
Add Eggs
Allow the dough to cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Pipe the Dough
Transfer the churro dough to a piping bag fitted with a large star tip. Pipe strips of dough (about 6 inches long) into the hot oil, making sure not to overcrowd the pan.
- 6
Fry the Churros
Fry the churros for about 2-3 minutes on each side until they are golden brown. Use tongs to turn them as needed.
- 7
Coat with Sugar
Remove the churros from the oil and drain on paper towels. While they are still warm, roll them in a mixture of granulated sugar and ground cinnamon.
Chocolate Sauce
- 8
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- 9
Melt the Chocolate
Remove the saucepan from heat and add the semi-sweet chocolate chips. Allow them to sit for a minute, then stir until the chocolate is completely melted and smooth.
- 10
Add Vanilla
Stir in the vanilla extract until fully combined. Keep the chocolate sauce warm until ready to serve.