Churro Platters Recipe

Make choux-style churro dough

In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 4 tbs unsalted butter, 1 tsp granulated sugar, and 1/2 tsp salt. Bring to a rolling simmer so butter fully melts. Once simmering, remove from heat and add 1 1/4 cups all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth ball forms and dough pulls away from the pan, about 1–2 minutes. Return to very low heat for 30 seconds while stirring to dry slightly.

Cool and add eggs

Transfer dough to a mixing bowl or stand mixer bowl and let cool 3–5 minutes (warm but not hot). Beat in eggs one at a time: add first egg and mix until incorporated and dough is glossy. Add the second egg and mix until dough is smooth and pipeable. The final dough should drop slowly from a spoon in a thick ribbon. If too stiff, beat in up to 1 tsp water or milk.

Heat oil

In a deep, heavy pot or deep fryer, pour 4 cups vegetable oil (or enough to give 2–3 inch depth). Heat oil to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature between 340–360°F while frying; fry in small batches to avoid temperature drop.

Pipe and fry churros

Fit a large disposable piping bag or a pastry bag with a large star tip (about 1/2 inch opening). Fill the bag with dough. Holding the bag over the hot oil, pipe 4–6 inch strips directly into the oil, using scissors to cut the dough from the tip, or pipe onto a piece of parchment and transfer into oil by slipping the parchment away. Fry 2–3 pieces at a time for 2–3 minutes per side until deep golden brown and crisp. Turn carefully with tongs or slotted spoon. Remove to a paper towel–lined tray to drain briefly.

Prepare sugar-cinnamon coating

While frying, combine 3/4 cup granulated sugar and 1 tbs ground cinnamon in a shallow bowl and mix well.

Coat churros

Toss warm, drained churros in the cinnamon-sugar mixture to coat evenly. Work in small batches so the coating adheres while churros are still hot.

Prepare dulce de leche and ganache for serving

If using dulce de leche from a can, stir briefly to loosen. For optional ganache: heat 1/2 cup heavy cream until just simmering, pour over 6 oz chopped bittersweet chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth. Stir in 1 tbs unsalted butter for extra gloss. Keep ganache warm in a small container set over warm water or in a low oven so it remains pourable during service.

Fill churros (optional)

To fill churros with dulce de leche: fit a small piping bag with a narrow round tip (or use a skewer and spoon). Poke one end of a warm churro and insert the tip; gently squeeze in dulce de leche until filled (about 1–2 tbs per churro). Alternatively, serve dulce de leche and ganache as dipping sauces.

Arrange churros on platters or individual small plates. Dust lightly with 2 tbs powdered sugar if desired and add fresh berries for color. Place small bowls of dulce de leche and warm chocolate ganache on the platter for dipping. Serve immediately so churros remain crisp.

If preparing a larger dessert platter: include 8–12 churros total for 10 servings (depending on portion size), a cup of dulce de leche, a cup of chocolate ganache, and garnishes. Reheat leftover churros in a 350°F (175°C) oven for 4–6 minutes to crisp.