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htmlCopy codeHow to Make Spanish Churros with Chocolate Sauce

htmlCopy codeHow to Make Spanish Churros with Chocolate Sauce

1. What Are Churros?

Churros are a popular Spanish dessert made from fried dough that’s crispy on the outside and soft on the inside. Traditionally enjoyed for breakfast or as a snack, churros are often served with a cup of thick chocolate sauce for dipping. These sweet treats are loved for their satisfying crunch and their perfect balance of sweetness.

The origins of churros date back to Spain, but they have since become a beloved snack worldwide, especially in Latin America and the United States. They are versatile and can be flavored in various ways, but the classic churro recipe involves just a few simple ingredients like flour, water, and sugar.

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2. Ingredients for Churros and Chocolate Sauce

2.1 Churros Ingredients

To make delicious churros, you’ll need the following ingredients:

  • 1 cup of water
  • 2 tablespoons of sugar
  • 1/2 teaspoon of salt
  • 1 cup of all-purpose flour
  • 2 tablespoons of unsalted butter
  • 1 egg
  • 1/2 teaspoon of vanilla extract
  • Canola or vegetable oil for frying
  • Cinnamon sugar (for coating)

2.2 Chocolate Sauce Ingredients

For the rich chocolate sauce, you’ll need:

  • 4 ounces of dark chocolate (70% cocoa recommended)
  • 1/2 cup of heavy cream
  • 2 tablespoons of sugar
  • 1/2 teaspoon of vanilla extract

3. Step-by-Step Guide to Making Churros

3.1 Preparing the Dough

Start by heating the water, sugar, salt, and butter in a medium-sized saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved. Bring the mixture to a boil.

Once the water boils, reduce the heat and add the flour all at once, stirring continuously until a dough forms. This will be thick and slightly sticky. Continue to stir until the dough pulls away from the sides of the pan and forms a ball.

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3.2 Adding the Egg and Vanilla

Remove the dough from the heat and let it cool for a few minutes. Once it’s warm to the touch, add the egg and vanilla extract. Mix well until the egg is fully incorporated, and the dough becomes smooth and shiny.

3.3 Frying the Churros

Fill a deep frying pan or pot with enough oil to submerge the churros. Heat the oil to 350°F (175°C). While the oil is heating, transfer the dough into a piping bag fitted with a star-shaped tip.

Carefully pipe 4-inch strips of dough into the hot oil. Use scissors to cut the dough into pieces. Fry the churros in batches for about 2-3 minutes, or until they turn golden brown and crispy. Remove the churros from the oil and place them on paper towels to drain excess oil.

4. Making the Perfect Chocolate Sauce

While the churros are frying, you can make the chocolate dipping sauce. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove it from the heat and add the chopped dark chocolate. Stir until the chocolate melts completely and the sauce becomes smooth.

Add sugar and vanilla extract, stirring to combine. For a thicker sauce, you can let it cool slightly, but if you prefer a thinner consistency, you can keep it warm on low heat.

5. Serving and Tips for the Best Churros

Once the churros are fried, toss them in a generous amount of cinnamon sugar to coat. Serve them immediately while they’re warm and crispy, accompanied by the chocolate sauce for dipping.

5.1 Tips for Perfect Churros

  • Make sure the oil temperature is correct before frying to ensure that the churros cook evenly and don’t become soggy.
  • For an extra touch, you can fill your churros with a chocolate or cream filling before frying them.
  • Serve churros fresh, as they tend to lose their crispiness once they cool down.

By following this recipe, you can make authentic Spanish churros with a delicious chocolate sauce right at home. They make a perfect treat for any occasion, whether you're hosting a party or just satisfying your sweet tooth. If you’re looking for high-quality ingredients and kitchen tools, check out Rubi Spanish Table for the best products for your cooking needs.

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