Let me first tell you that I hesitated on making these churros because of the source of the recipe. My photos cannot even come close to her photos. I don’t aspire to get to her level, but the caliber of her photos makes my photos look more like they did when I first started blogging LOL! But you know, I had to get over the intimidation and just make these. In fact, I thought about making these churros for so long that I’d memorized the recipe!
If you’re planning to make this just for yourself and/or one other person, please half this recipe. I had so much dough leftover that I ended up throwing it all away because I am not crazy about a lot of fried foods (except for French Fries!! hehe). However, you could use the rest for éclairs or gourgères, which I forgot to do!
For the chocolate caliente, I had to look for a recipe from another source because I didn’t want to make a bisque or an egg custard. I wanted my hot chocolate to be similar to the hot drink found in Spain that normally accompanies and coats the churros. Sadly, my chocolate didn’t get as thick as the drinks in Spain, but it was thick enough to coat my churros fairly well. Next time, I will use either another recipe or add more cornstarch. Nevertheless, this drink was so rich and delicious. I absolutely loved it. I’m glad I have another cup’s worth left. I think I’ll end this post and drink it right now.
125 ml (1/2 cup) water
125 ml (1/2 cup) whole milk
110 grams (about 1 stick) of butter
1 Tbsp sugar
pinch of salt
150 grams (about 1 cup + 2 Tbsp) AP flour
3 large eggs, room temperature
canola oil, for frying
cinnamon and sugar, for coating
Pour water, milk, butter, sugar, and salt in a medium saucepan, and heat just up to boiling point. Turn off heat, and immediately add all of the flour (español: en un golpe). Stir the mixture with a wooden spoon until it becomes a moist ball of dough (It will smell sort of like buttery, mashed potatoes YUM!).
Pour the oil in a cast-iron skillet or a deep fryer, and heat it up on medium heat until it reaches 365 degrees Farenheit.
Meanwile, transfer this flour/butter mixture to a stand mixer (or mix by hand), and mix the dough for a few minutes to cool it down.
Add the eggs one at a time. Once the dough is uniform, turn off the mixer, and transfer some of the dough to a pastry bag with a #5 tip (I used #21 b/c I didn’t have the other tip) or churrera.
Once the oil is hot, squeeze portions of the dough into the hot oil, and use a knife, scissors, or your finger to break off the pieces. Fry for about 2-3 minutes each side. Remove with a slotted spoon, and place churros on a paper towel. Add cinnamon or sugar to the hot churros, if using.
16 oz (2 cups) whole milk
1/2 tsp cornstarch (I suggest adding more)
pinch of salt
4 oz milk chocolate (I used Callebaut)
Pour in the milk and cornstarch into a small or medium saucepan, and stir well with a whisk. Turn on the heat and heat just to boiling point. Once the milk boils, take it off of the heat, and add the chocolate. Stir well with a whisk or wooden spoon. Once the chocolate has melted, return the mixture to low heat until it thickens. If it doesn’t thicken, add more cornstarch to a small amount of cold milk. Stir the cornstarch mixture well and then add it to the chocolate mixture. Continue to heat on low heat until it thickens more.