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Churros served with chocolate, crispy and delicious
Crispy churro with chocolate sauce

Classic Churros with Chocolate Ganache Dip

Author: Flavelo
Recipes Cakes and Desserts
Churros are Spain's gift to the world: a choux-like pastry fried until crispy, then rolled in cinnamon sugar. For the true experience, a thick, pudding-like hot chocolate for dipping is essential. The ridged shape isn't just aesthetic: the ridges increase surface area for extra crunch while keeping the inside soft and steamy.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Piping bag with star tip: For shaping (Star tip is MANDATORY!).
  • Deep skillet or pot: For frying.
  • Scissors: To cut the dough over the oil.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Boil the water, 2 tbsp oil, 1/4 cup sugar, and salt in a saucepan. When boiling, remove from heat and dump in the flour all at once.

2 ✓

Stir vigorously with a wooden spoon until the dough comes together into a ball and pulls away from the sides. Let cool for 5-10 minutes.

Tip: This gelatinizes the starches (panade), crucial for structure.
3 ✓

Add the eggs one at a time, mixing thoroughly after each addition until you get a smooth, glossy dough.

Tip: If the dough is too hot, the eggs will scramble, so cooling is necessary.
4 ✓

Fill a piping bag fitted with a star tip. Heat oil to 340°F (170°C) in a pot.

Tip: The star shape increases surface area, ensuring even cooking and allowing steam to vent.
5 ✓

Pipe 4-inch strips into the oil (cut the end with scissors). Fry for 3-4 minutes until golden brown, flipping halfway.

Tip: Don't overcrowd the pan, as it cools the oil and makes the churros greasy.
6 ✓

Drain on paper towels, then roll in the cinnamon sugar while hot.

Tip: Sugar only sticks to the hot, oily surface.
7 ✓

For the dip: bring the cream to a boil, remove from heat, and stir in the chopped chocolate until smooth. Dip the churros.

Tip: This is a ganache: an emulsion of cream and chocolate.

Recipe FAQ

The churro exploded while frying!
Dangerous! You likely didn't use a star tip, or air was trapped. The ridges help steam escape.
The center remained raw.
The oil was too hot; the outside burned before the inside cooked. 340-350°F (170-180°C) is ideal.

Ingredients

  • 1 cup Water
  • 2 tbsp Vegetable Oil (for the dough)
  • 1/4 cup Sugar
  • 1 1/2 cups All-Purpose Flour
  • 2 large Eggs (room temperature)
  • 1 pinch Salt
  • 1 tsp Ground Cinnamon (for coating)
  • 3.5 oz Dark Chocolate (min. 60%)
  • 1/2 cup Heavy Cream
  • 2 tbsp Granulated Sugar (for coating)