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You are here: Home / Small Bites / Churros con Chocolate

Churros con Chocolate

Connie Veneracion
Deep-fried ridged dough that is crisp outside and soft inside, churros have a long history that may have originated in Portugal, Spain or China, depending on who you ask or what you read. Whatever the origin, churros con chocolate is a popular snack in the Philippines often associated with Christmas
Churros con Chocolate
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Spanish
Servings 4 people

Ingredients
  

Choux pastry (pâte à choux pronounced pat-a-shoo)

  • 60 grams butter softened
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ⅔ cup all-purpose flour
  • 2 large whole eggs

Chocolate sauce

  • ½ cup chopped sweetened dark chocolate
  • ½ cup full-fat milk

For deep frying

  • cooking oil

Instructions
 

Make the choux pastry

  • Pour half a cup of water into a pan. Add the butter, sugar and salt. Heat until the butter melts.
    How to make choux pastry: Mix flour in melted butter
  • Take the pan off the heat, dump the flour all at once and mix with a wooden spoon to combine.
  • Put the pan on the stove and, over medium heat, cook the dough with constant stirring until it pulls away from the sides of the pan.
    How to make choux pastry: add eggs to butter-flour mixture
  • Transfer to a mixing bowl and beat for about a minute to cool the mixture.
    Choux pastry in mixing bowl
  • Add the eggs, one at a time, mixing after each addition. You should have a soft and sticky dough.

Make the chocolate sauce

  • Dump the chopped chocolate into a bowl.
  • In a sauce pan, heat the milk to barely simmering and pour over the chocolate.
  • Stir until the chocolate melts.

Fry the churros

  • In a wide frying pan, heat enough cooking oil to reach a depth of at least three inches.
  • Spoon the prepared choux pastry into a piping bag fitted with a large star tip. Press to remove air pockets. Don't panic if the pâte à choux doesn't fit into the piping bag. You will refill the piping bag later.
  • Pipe the dough directly into the hot oil in an unbroken spiral (see notes after the recipe). Cook the dough in the hot oil until golden brown and crisp outside.
    Piping pate a choux into hot oil to make churros
  • Flip the whole thing over halfway through the frying.The second way is to pipe the dough
    Crisp and browned pate a choux ready to be cut into churros
  • The churros are done when they are browned and crisp. Drain the fried churros on a rack.
  • Refill the piping bag and pipe into the oil once more. Repeat until all the pâte à choux has been cooked.
  • If you cooked your churros in a spiral, cut into three-to-four-inch sticks.

Serve the churros con chocolate

  • Place the cut churros on a plate
  • Half-fill small cups with the chocolate sauce, and arrange beside the churros.

Notes

If you prefer not to pipe the dough into a spiral in the hot oil, there is another method for cooking churros.
With one hand holding the piping bag and another holding a pair of kitchen scissors, you pipe the dough with one hand and cut it with the other.
Roll the strips around in the oil for even browning.
Keyword Bread, Choux Pastry
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

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