Churros Truck Recipe

Prepare the dough (pâte à choux style)

In a medium saucepan, combine 1 cup water, 1 cup whole milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Bring to a vigorous simmer over medium heat, stirring until the butter melts.

Remove the pan from heat and add 2 cups all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball (about 1–2 minutes). Return to low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly.

Transfer the dough to a stand mixer fitted with the paddle (or to a large bowl). Let cool 3–4 minutes so it’s warm but not piping hot (to avoid cooking the eggs). Add 3 large eggs, one at a time, beating on medium speed (or stirring vigorously) until each egg is fully incorporated and the dough is smooth, glossy, and pipeable. The final consistency should be thick but able to be piped through a star tip; if too thick, add a teaspoon of warm milk.

Fit a large pastry bag with a 1/2-inch open star tip (or large star tube) and fill with the churro dough. Keep the bag covered with a damp towel while you heat the oil.

Pour about 3–4 cups vegetable oil into a heavy 4–6 quart pot to a depth of 2–3 inches. Heat over medium-high until the oil reaches 365°F (185°C). If you don’t have a thermometer, test by dropping a small piece of dough — it should sizzle and float immediately without browning too fast.

Holding the bag over the oil, pipe 4–6 inch lengths of dough directly into the oil, cutting the dough with kitchen shears. Do not overcrowd the pot; fry in batches. Use tongs to gently roll the churros so they brown evenly. Fry 2–3 minutes per side until deep golden and crisp.

Using a slotted spoon, transfer fried churros to a wire rack set over a baking sheet to drain briefly for 1 minute before coating.

While churros fry, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl or tray and mix thoroughly.

Working in small batches, toss hot churros in the cinnamon sugar until evenly coated. The residual oil on the churros helps the sugar adhere; for a glossier finish brush each churro lightly with ~1 tsp neutral oil before coating if desired.

Place coated churros back on the rack to cool for a minute; keep warm lightly covered with foil if serving all at once.

Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat, add 1 cup semi-sweet chocolate chips, 1 tablespoon unsalted butter, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt.

Let sit 1 minute, then stir until smooth and glossy. If sauce is too thick, warm gently or stir in up to 1 tablespoon additional cream until desired consistency is reached. Transfer to a small serving ramekin.

Place 2 cups hulled strawberries and 1/4 cup granulated sugar in a small saucepan. Cook over medium heat until the strawberries release juices and soften, about 6–8 minutes, stirring occasionally.

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon water to form a slurry. Stir slurry into the strawberries and add 1 tablespoon lemon juice. Cook 1–2 more minutes until the mixture thickens slightly.

Remove from heat and, if you prefer a smooth sauce, purée with an immersion blender or in a blender until smooth. Taste and adjust sugar or lemon if needed. Keep warm or refrigerate until serving; rewarm gently before serving if chilled. Transfer to a small serving ramekin.

If using store-bought cajeta or dulce de leche, scoop 1 cup into a small saucepan and warm gently over low heat with 1 tablespoon heavy cream and 1/8 teaspoon sea salt, stirring until smooth and pourable. If it’s already loose and pourable, serve as-is in a ramekin.

Taste and adjust salt or cream to reach desired consistency and balance. Keep warm until serving.

Arrange the warm cinnamon-sugar churros on the mini serving truck or platter. Place three small ramekins on the truck with chocolate sauce, strawberry sauce, and cajeta.

Serve immediately so churros are crisp and sauces are warm. Provide extra napkins and tongs or small forks for dipping. Leftover churros can be reheated in a 375°F (190°C) oven for 5–7 minutes to crisp before serving.