DessertSnack

Cuban Churros with Chocolate Dipping Sauce

Name: Cuban Churros with Chocolate Dipping Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: cuban
Ingredients: 1 cup water; 2 tbsp granulated sugar; 0.5 tsp salt; 2 tbsp unsalted butter; 1 cup all-purpose flour; 1 pcs large egg; 4 cup vegetable oil for frying; 0.5 cup granulated sugar; 1 tsp ground cinnamon; 100 g milk chocolate chopped; 0.5 cup heavy cream; 0.5 tsp vanilla extract

Crispy and light, these Cuban-style churros are a delightful treat. Made from a simple choux pastry, they are fried until golden brown and then coated in cinnamon sugar. Serve them warm with a rich, homemade chocolate dipping sauce.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 778 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

churros

1 cupwater
2 tbspgranulated sugar
0.5 tspsalt
2 tbspunsalted butter
1 cupall-purpose flour
1 pcslarge egg
4 cupvegetable oil, for frying

cinnamon sugar

0.5 cupgranulated sugar
1 tspground cinnamon

chocolate sauce

100 gmilk chocolate, chopped
0.5 cupheavy cream
0.5 tspvanilla extract

Equipment

saucepan · star-shaped nozzle · shallow dish · slotted spoon · paper towels · large bowl · wooden spoon · heavy-bottomed pot · candy thermometer · piping bag

The method

Step by step

1
In a medium saucepan, combine the water, the churros granulated sugar, salt, and butter.
2
Bring the mixture to a rolling boil over medium heat, stirring occasionally to dissolve the sugar and melt the butter.
About 3 min
3
Remove the saucepan from the heat, then immediately add all of the flour at once.
4
Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
About 1 min
5
Transfer the dough to a large bowl and let it cool for 5 minutes.
About 5 min
Cook’s note: Cooling prevents the egg from cooking when added.
6
Add the egg to the dough and beat with a wooden spoon or electric mixer until fully incorporated and the dough is smooth and glossy.
About 2 min
7
Transfer the dough to a piping bag fitted with a large star-shaped nozzle (about 1/2 inch opening).
About 1 min
8
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a candy thermometer to monitor the oil temperature for best results.
9
Carefully pipe 4-6 inch strips of dough directly into the hot oil, using a knife or scissors to cut the dough from the piping bag.
About 2 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
10
Fry the churros for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
11
Using a slotted spoon, transfer the fried churros to a plate lined with paper towels to drain excess oil.
12
While the churros are still warm, combine the cinnamon sugar granulated sugar and ground cinnamon in a shallow dish.
13
Roll each churro in the cinnamon sugar mixture until evenly coated.
About 2 min
14
For the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
About 2 min
15
Remove the cream from the heat and add the chopped milk chocolate.
16
Let stand for 1 minute, then stir until the chocolate is completely melted and the sauce is smooth.
About 1 min
17
Stir in the vanilla extract.
18
Serve the warm churros immediately with the chocolate dipping sauce.

Per serving

Nutrition

40%Score

Calories: 778.2kcal
Protein: 7.3g
Carbs: 71.6g
Fat: 52.5g
Fibre: 1.9g
Sugar: 46.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Churros are best eaten fresh but can be stored in an airtight container at room temperature.

Reheating

Reheat churros in a toaster oven or air fryer for a few minutes until crispy again. Reheat chocolate sauce gently in a microwave or small saucepan.