Are you a fan of churros? C’mon, who are we kidding? Of course you are. How can you not like dunking a crispy hot cinnamon sugar coated churro in hot melted chocolate? It’s a dream come true.
Ahhh, this post takes me back to a wonderful memory where I was making hundreds of these churros in a restaurant. I don’t think it’s 100% clear how this dish came about, but Portugal claimed it and I don’t blame them. It’s by far one of the best desserts of all time.
And I spiced things up a bit, literally by adding some melted chilli chocolate to this churro recipe. Some of you may have just raised one of your eyebrows in confusion to the chilli chocolate, and you can use whatever chocolate you like for the dish. However, for me, that bit of chilli and comes through after each bite makes the dish so much more exciting.
How are churros made?
Well, at least this is the way I learned to make them. It’s just deep fried choux pastry, which is the pastry that is used to make profiteroles and Eclairs. Those desserts are baked, so of course, deep frying the pastry will leave you with a different result in texture and flavour.
The only difference with this choux pastry is that it has some self-raising flour mixed through it. If you were to try and deep fry these churros without using any kind of raising agent to make the pastry, the churros would just go all flat and horrible. The goal is to get a nice crispy outside, and a soft fluffy middle.
Choux pastry is also known as choux paste or cream puff pastry. I think choux paste is the most accurate term because even though it’s classified as a pastry. It has a more sticky, thick and claggy texture like a paste normally would. Unlike puff pastry or sweet pastry which are both solid pastries.
A quick tip for choux pastry, it’s definitely worth using an electric beater or a cake mixer when it’s time to beat in the eggs. A wooden spoon is absolutely fine, it’s just a bit of a workout. Try to avoid using a whisk to mix the eggs through because the mixture will be too thick for the metal wire to handle and you’ll find yourself struggling.
No chocolate sauce?
Ok, I get it, most people would make a chocolate sauce to serve with their churros. However, I just think that all of that extra cream is unnecessary. For me, it’s better to melt some of your favourite chocolate, whether that be milk chocolate, mint chocolate, orange chocolate, etc and then just serve it straight away with the churros. And if you run out of chocolate, just go melt some more!
Now some of you may disagree with me on this and insist on making a chocolate sauce. If that is the case then GO AWAY!……..just kidding, here is how you make a super easy chocolate sauce.
You scald 150ml of cream (which means almost bring to a boil but not quite) in a pot. Take the pot off the heat, then add 150g of broken up chocolate and a good tablespoon of cocoa powder. Whisk the mixture until the chocolate is melted and all the ingredients are well combined.
Boom! Yep, it’s that easy. Re-heat the sauce over the stove whenever you’re ready to serve. Happy now!? Great, let’s move on.
So, you don’t have a piping bag?
Well, there are two things you can do in this situation. One, go buy one with a star nozzle. You can get a bunch of disposable piping bags for a super cheap price. Or, you can buy a reusable one, which usually costs a bit more money but of course, you won’t need to keep buying them.
The other thing you could do is use a sandwich bag by snipping one of the bottom corners off. Keep in mind that the star nozzle is what gives the churro that lovely star shape. So if you don’t have one it isn’t the end of the world, but your churros won’t look quite as sexy. Although they will still be great.
So just snip off ONE of the bottom corners of the sandwich bag, put your nozzle through if you have one. If not, that is totally fine. Fill the bag up with your choux paste, seal the bag and then pipe away!!
Dusting the churros
Now, there are a couple of quick pointers I want to make about dusting your churros in the cinnamon sugar.
The goal is to have a nice, light even coating of cinnamon sugar on the churros. So if you transfer the churros straight from the oil to the tray filled with cinnamon sugar, the sugar will stick to the churro in clumps. So you need to drain the churros on kitchen paper first.
However, if you try to dust cold churros in the sugar, you’ll probably find yourself struggling to get the sugar to stick to the churro. So make sure those churros are drained but still hot when you dust them.
Now before we move on to the recipe, keep in mind that we are dealing with hot oil, so it’s important to stay safe.
Whenever I have a tone of hot oil in a pot, I like to keep it over one of the back stoves. So that the pot cannot be knocked over as someone walks by.
Another important point is to keep the nozzle relatively close the oil as you pipe and snip the batter in. If you pipe the pastry in from a hight, well, you could end up with some splash damage.
Never take chances when it comes to a pot of hot oil ladies and gents, take your time and be careful.
So I hope you like this churro recipe and have fun making them. If you do decide to give them a shot, I ask that you leave a star rating in the recipe box below and/or leaving a comment down below letting me know what you think. Also, if you wish to subscribe, please do so. You’ll receive a free ebook featuring 10 amazing recipes and you’ll be kept updated with new recipes every week.
Oh, and you may also like this Baileys & Salted Caramel No-Churn Ice-Cream recipe if you’re a dessert fan.
Other than that have an amazing day, and I’ll send another post your way next week.
Cinnamon Dusted Churros with Melted Chilli Chocolate
Hot, crispy cinnamon sugar dusted churros with hot melted chilli chocolate. What more could you want for an epic dessert?
- 250 ml water
- A pinch of salt
- 100 g butter
- 75 g plain flour
- 75 g self-raising flour
- 3 eggs
- Plenty of rice bran oil for deep frying (or any other light oil)
- 100 g caster sugar
- 20 g cinnamon
- 150-200 g of chilli chocolate (or any other type of chocolate you like)
- Put the water, salt and butter in a pot, then bring to a boil. Once the water is boiling turn the heat down to bring the water to a gentle simmer.
Once the butter is completely melted, add your flour and self-raising flour then stir through until you get a dough that doesn't stick to the sides of the pot.
Turn the heat up to about medium flame and keep stirring in the pot for a couple of minutes to make sure that you have cooked all of the flour.
- Transfer the dough to a large mixing bowl and let it cool for a few minutes.
Once the dough is quite warm (not hot enough to scramble the eggs but not cold either), started cracking in your eggs one at a time stirring through until well combined on each addition. I recommend using an electric beater for this step.
Next, pour plenty of your rice bran oil in a pot or pan (enough to deep fry your churros) Then start pre-heating over medium-high flame.
Set up your piping bag with a star nozzle attachment, then fill it with your choux pastry. Have a clean pair of scissors ready too.
Put your sugar and cinnamon in a tray, then mix together until well combined.
- To test the oil, you can add a tiny bit of choux pastry to it, if the pastry floats and bubbles, the oil is hot enough.
Get your scissors and your choux filled piping bag ready. Bring the nozzle of the piping bag toward the oil, then slowly pipe the pastry in the oil, snipping the pastry to your desired length. My churros were about 4-5 inches long but you can make them as long or short as you like.
Be careful not or overcrowd the pot/pan and fry the churros on both sides until golden brown and cooked through, using a pair of tongs to turn them over.
- Once the churros are cooked, transfer them onto kitchen paper to quickly drain. Then put the churros in the tray with the sugar and cinnamon while they're still hot. Toss the churros in the cinnamon sugar until they are lightly coated all over. Lightly tap off the excess and transfer onto a plate or board.
Cook the churros until you have used up all of your choux paste.
Break your chilli chocolate up into little pieces, then put it in a ramekin or a mini bowl. Microwave your chocolate for about 20 seconds at a time stirring on each occasion until the chocolate is melted. Serve the melted chocolate with the churros and enjoy!
- Use a cake mixer or an electric beater to beat the eggs unto the pastry.
- If you don't have a piping bag, remember that you can use a sandwich bag instead.
- Don't forget to drain the churros before tossing them in the cinnamon sugar. However, make sure they are still hot otherwise the sugar won't stick to the churros.
- Heat the oil up in the pot over one of the back stoves for safety.
- Don't pipe the oil in from a height, otherwise, the oil can splash.
- Serve these churros as soon as they are done. The fresher they are, the better.
- Remember, you don't have to use chilli chocolate, use any type of chocolate you want.