Churros au chocolat
Churros croustillants roulés dans le sucre à la cannelle, servis avec une sauce chocolat chaude.
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Make the dough
In a medium saucepan (about 2 litres), bring the water, butter, 1 tablespoon of sugar and the salt to a boil. Take off the heat, add all the flour at once and stir hard with a wooden spoon until a smooth ball forms that pulls away from the sides of the pan.
- 250 ml water
- 30 g butter
- 1 tbsp sugar
- ½ tsp salt
- 150 g flour
✅ C'est prêt quand : smooth ball of dough that pulls cleanly away from the sides of the pan
Add the egg
Let the dough cool for 5 minutes, then beat in the egg and vanilla until smooth, glossy and thick. Spoon the dough into a piping bag fitted with a large open star nozzle.
- all dough from step 1
- 1 egg
- 1 tsp vanilla extract
✅ C'est prêt quand : dough is smooth, glossy and thick enough to hold its shape in the piping bag
Make the chocolate sauce
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Heat the oil
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Fry the churros
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Coat and serve
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Make the dough
In a medium saucepan (about 2 litres), bring the water, butter, 1 tablespoon of sugar and the salt to a boil. Take off the heat, add all the flour at once and stir hard with a wooden spoon until a smooth ball forms that pulls away from the sides of the pan.
- 250 ml water
- 30 g butter
- 1 tbsp sugar
- ½ tsp salt
- 150 g flour
✅ C'est prêt quand : smooth ball of dough that pulls cleanly away from the sides of the pan
Add the egg
Let the dough cool for 5 minutes, then beat in the egg and vanilla until smooth, glossy and thick. Spoon the dough into a piping bag fitted with a large open star nozzle.
- all dough from step 1
- 1 egg
- 1 tsp vanilla extract
✅ C'est prêt quand : dough is smooth, glossy and thick enough to hold its shape in the piping bag
Make the chocolate sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Heat the oil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the churros
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Coat and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Churros came to Mexico from Spain, where they are eaten for breakfast with thick hot chocolate. In Mexico they became a beloved sweet snack, sold hot from street carts and sprinkled with cinnamon sugar.
Mexico City's El Moro churrería has been frying them around the clock since 1935, and Mexico added its own twists, like churros filled with cajeta (goat's milk caramel).
⭐ Why It's Famous
Crunchy outside, soft inside and dipped in rich chocolate: few treats are so simple and so satisfying.
💡 Fun Fact
The ridges from the star nozzle aren't just for looks: they help the churro cook evenly and stay crisp.
Spain, adopted by Mexico City
19.43°N, -99.13°W
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