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Churros anyone?

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Prep Time 30 minutes
Ready in 10 minutes
Servings 8


  • 1 cup flour
  • 1 cup water
  • 6 tbsp butter
  • 2 large eggs
  • 2 tbsp sugar
  • 1 tbsp cinnamon
  • 1 tbsp kosher salt
  • 1 cup sugar for dusting
  • ¾ cup semi sweet chocolate
  • ¾ cup 35% cream
  • 2 litres canola oil


  • In a pan over medium heat add water, butter, and sugar, bring to a boil. Add salt, vanilla and flour. Mix until flour is completely incorporated and no dry spots remain. Cook for 30 seconds, Remove from pan and allow to cool for 10min.
  • Heat oil in a large heavy bottomed pot to 360F. While heating, and only once your paste has cooled, add eggs one at a time. Combine fully before adding your second egg. Your mix will be coated in the egg and will take some time to incorporate it. Add cinnamon.
  • Transfer your paste into a piping bag with a medium star tip. If your tip is too big you run the risk of undercooking the middle of the churro, and we don't want anything to do with that!
  • Pipe directly into the fryer. Try not to let the oil touch the tip or the plastic bag. Fry two 5 inch tubes at a time for 5 min. or until all sides are golden brown. Remove from oil and toss in extra sugar.
  • In a small pot, warm cream right to the point before a boil. Pour over your chocolate and mix until creamy. Dip your hot churros in your warm chocolate and call it a day.
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