I think everyone knows what churros are… but what you don’t know is how much I like them! Whenever I go to Spain, they are my breakfast with a nice cup of hot chocolate… no matter the time of the year, the season and the weather! That’s how much I like them. There are a few places where you can get good churros here in Sydney, so I didn’t have to give up my passion all together after moving down-under, but, as you know, I have this little thing for home-made things. So, I went ahead and made my own. Would you be surprised if I told you they are really very easy (and very cheap) to make? All it takes is 4 ingredients… The only suggestion I have if, like me, you don’t own a churrera (the tool used to make churros), is to use a very sturdy piping bag, as this dough is quite tough and it would break a normal disposable piping bag. I have been there, trust me. You will find many recipes on the web on how to make churros that yield a softer dough, easier to pipe (some even use eggs!!), but they are not the real deal. These churros are crunchy and delicious and just like the ones I used to have in Spain! I like to serve them with some Spanish style hot chocolate, for old times’ sake! Enjoy… y buen provecho!
If you don’t have a churrera, you can buy it here Bernar Churro Maker from Spain
Churros y Chocolate
Churros y Chocolate - crunchy and delicious and served with hot Spanish style chocolate!
Ingredients
Chocolate
- 125 gms – 4 ½ oz. dark chocolate
- 50 gms – ¼ cup sugar
- 15 gms – 2 tbsp cornstarch
- 500 ml – 2 cups milk
- ¼ tsp cinnamon or to taste
Churros
- 120 gms – 1 cup all purpose flour
- 240 ml – 1 cup water
- 2 tsp granulated sugar
- 1 pinch salt
- Granulated sugar for coating
Instructions
Chocolate
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Dissolve the cornstarch in 2 tablespoon of the cold milk and keep it aside.
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Put the remaining milk and sugar in a pot and bring to a light boil. Add the chopped chocolate and cinnamon and mix well until dissolved.
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Add the cornstarch and milk mixture and cook for a couple of minutes, or until thickened to your liking.
Churros
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Put the water, salt and sugar in a pot and bring it to a boil
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Remove it from the fire and add all the flour. Mix well and quickly so you don’t get any lumps. Once you have a smooth dough, keep it aside to cool down.
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If you don’t have a churrera, you can use a piping bag.
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Fill a piping bag fitted with a 1M Wilton tip with the churro dough and pipe it into a pot filled with hot vegetable oil. Cut out the churros every 18-20 cm and deep fry them until golden. Then remove them with a slotted spoon and keep them on a plate covered with kitchen paper to drain the excess oil.
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When still warm, coat them generously with granulated sugar and serve immediately with the hot chocolate.
Recipe Notes
Make sure to use a cloth piping bag or a very resistant plastic one. The dough is a bit tough and it would break the disposable plastic bags.
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Hi…looks yummy..going to try this…btw can i use corn flour instead of corn starch
Hi Priya! If it’s the very thin, powdery and white corn flour (the ones used for Chinese food), yes you can use it. 🙂
Hey can i use Cadbury drinking chocolate powder instead of dark chocolate
Hi Sophia. You can, but it won’t taste the same and the chocolate will not have the same consistency… it will be more liquid.