• Francesca Melman

Churros e Chocolate



Churros originated in Spain and the name probably came from the similarity in shape to the horns of the "Churro" breed of sheep, which is reared in the Spanish grasslands. You can make up the mix and keep it in the fridge for quite a few days and use it as and when you want.



Churros e Chocolate

75g unsalted butter

¼ tsp salt

125g plain flour, sifted

3 large free-range eggs, beaten


Sunflower oil for frying


For dusting

2 tbsp ground cinnamon

2 tbsp caster sugar


200g bar dark chocolate , not too bitter, broken into chunks

100ml double cream


For the churros, heat 250ml water and the butter in a non-stick pan until boiling vigorously. Tip in the salt and flour, then beat for 2-3 minutes until the mixture thickens and forms a ball. Remove from the heat and gradually beat in the eggs to make a smooth, thick batter.


Heat 5-8cm oil in a deep pan or wok. The oil should reach 160°C on a thermometer (when a cube of bread turns golden in 15 seconds). While it heats, mix the cinnamon and sugar on a large plate.


Spoon the batter into a piping bag fitted with a large star-shaped nozzle. Carefully pipe the mixture directly into the pan, cutting it off at the nozzle with a knife to give roughly 12cm lengths. Cook for at least 3-4 minutes on each side until cooked through and golden, then remove with a slotted spoon and drain on kitchen paper.


Make the chocolate sauce. Put all the chocolate in a heavy bottomed saucepan with the cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. 


While still warm, roll the churros in the cinnamon sugar. Pour the chocolate into small cups or dipping bowls and serve.


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