Churros with Chocolate

How to Make Churros with Chocolate

1. 1

   Step 1: Make the choux-style dough

   In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a vigorous simmer over medium heat, then remove from heat and add the flour all at once, stirring vigorously until the mixture forms a smooth, cohesive dough and pulls away from the pan. Return to low heat for 30–60 seconds, stirring constantly, to dry the dough slightly, then transfer to a bowl to cool for a few minutes.

   For this step

   • 1 cupWater
   • 2 tbspUnsalted butter
   • 2 tbspGranulated sugar
   • 1/2 tspFine salt
   • 1 cupAll-purpose flour
   
2. 2

   Step 2: Incorporate the eggs and pipe the dough

   Beat the dough briefly with a wooden spoon or in a stand mixer and add the eggs one at a time, fully incorporating each until the dough is glossy and smooth. Transfer the dough to a pastry bag fitted with a large star tip and pipe 4–5 inch strips onto a parchment-lined tray, spacing them so they can be lifted into the oil.

   For this step

   • 2 largeLarge eggs
   
3. 3

   Step 3: Prepare the chocolate dipping sauce

   Place chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy; keep warm over very low heat or in a thermos until serving.

   For this step

   • 4 ozSemisweet chocolate, chopped
   • 1/2 cupHeavy cream
   
4. 4

   Step 4: Heat oil and fry the churros

   Heat the vegetable oil in a deep saucepan or fryer to 350°F (175°C). Working in batches, carefully slide piped dough into the oil and fry, turning as needed, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer churros to a paper towel–lined rack to drain briefly.

   For this step

   • 3 cupsVegetable oil (for frying)
5. 5

   Step 5: Coat with cinnamon sugar

   Combine ground cinnamon with a few tablespoons of granulated sugar in a shallow bowl. While the churros are still warm, toss them in the cinnamon-sugar to coat evenly, shaking off excess. Transfer to a serving platter.

   For this step

   • 1 tbspGround cinnamon
   
6. 6

   Step 6: Serve immediately with chocolate

   Arrange churros on a plate with the warm chocolate sauce for dipping. Serve immediately — churros are best hot and crisp straight from the fryer.
   

1. In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a vigorous simmer over medium heat, then remove from heat and add the flour all at once, stirring vigorously until the mixture forms a smooth, cohesive dough and pulls away from the pan. Return to low heat for 30–60 seconds, stirring constantly, to dry the dough slightly, then transfer to a bowl to cool for a few minutes.
2. Beat the dough briefly with a wooden spoon or in a stand mixer and add the eggs one at a time, fully incorporating each until the dough is glossy and smooth. Transfer the dough to a pastry bag fitted with a large star tip and pipe 4–5 inch strips onto a parchment-lined tray, spacing them so they can be lifted into the oil.
3. Place chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy; keep warm over very low heat or in a thermos until serving.
4. Heat the vegetable oil in a deep saucepan or fryer to 350°F (175°C). Working in batches, carefully slide piped dough into the oil and fry, turning as needed, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer churros to a paper towel–lined rack to drain briefly.
5. Combine ground cinnamon with a few tablespoons of granulated sugar in a shallow bowl. While the churros are still warm, toss them in the cinnamon-sugar to coat evenly, shaking off excess. Transfer to a serving platter.
6. Arrange churros on a plate with the warm chocolate sauce for dipping. Serve immediately — churros are best hot and crisp straight from the fryer.