- Prep time: 20min
- Cook time: 5min
- Total time: 25min
- Difficulty: Intermediate
Churros are Spanish donuts made of choux pastry that are deep-fried until golden and crispy on the outside and fluffy on the inside. They’re dusted with cinnamon sugar and served warm with a variety of sauces. The most common sauces are chocolate and dulce de leche.
Because spicy chocolate pairs well with churros, I made a chocolate chili sauce this time. If you’re concerned that this may be too much chili for you, start with 1/4 teaspoon and then experiment with the sauce. More can always be added. Churros are best served hot. The sauce will thicken as it cools, but you can keep it warm by placing it over hot water (bain-marie).
For the churros.
- 250ml water
- 1 tbsp caster sugar
- pinch of salt
- 15g butter
- 150g flour
- 2 eggs
- neutral oil for frying
- 70g sugar, for tossing the churros
- 1 tsp cinnamon, for tossing the churros
Boil the water, sugar, salt, and butter in a medium saucepan. To make a dough, stir the flour into the water mixture with a wooden spoon. Cook, stirring constantly, until the dough pulls away from the sides of the pan and forms a ball.
Mix the dough in the bowl of a stand mixer fitted with a paddle attachment for 5 minutes on low speed to release the steam and cool the dough. Increase the speed and add the eggs one at a time, allowing each one to thoroughly incorporate into the dough.
Remove the dough from the mixer and place it in a pastry bag fitted with a star tip. Separately, combine the sugar and cinnamon in a separate bowl and set aside. Heat the oil to 180°C in a heavy-bottomed pot. Pour the oil over 5 cm long churros. Repeat in groups of four or five. Fry for 5 minutes, or until golden brown.
Using a slotted spoon, remove the churros from the oil and toss them in cinnamon sugar. Serve with the chocolate chili sauce right away.
For the chocolate chili sauce.
- 150g chopped dark chocolate
- 150ml heavy cream
- 1/2 tsp chili powder
Melt the chopped chocolate in a medium bowl over a bain-marie. Whisk in the hot heavy cream until well combined. You will end up with a thick, shiny sauce. Serve with churros and chili powder.
Donuts and chocolate in one bite? Oh, yeah… It’s so wrong that it goes beyond wrong and back to right, which is exactly what I need.
The chili in the chocolate adds a kick to the sauce, sending shivers down your spine. It isn’t overpowering, so you won’t even notice it’s there. Only after a few bites do you notice a gentle heat tingling your tongue. The more you consume, the more you feel it; it simply makes you feel warm and fuzzy on the inside. That sauce is a hug in a bowl.