Churros with Chocolate Sauce

I’ve never made Churros with Chocolate Sauce before today! There aren’t many desserts that I have enjoyed at a restaurant, that I didn’t immediately come home and make. How has it taken me this long to realize how easy and delicious they are to make at home. The Churros with Chocolate Sauce recipes from Husbands That Cook, the new book by Ryan Alvarez and Adam Merrin are fantastic and couldn’t be easier. They make a very simple pate a choux (same dough used for eclairs, profiteroles and croquembouche), which is then fried until crisp. The dough itself is not sweetened and they even suggest serving it with a savory soup, which is brilliant. Given my love affair with sweets, I dredged mine in cinnamon sugar and paired it with their lovely, thick, rich, decadent hot chocolate sauce and a bit of cajeta I had on hand.

You can watch me make this lovely recipe from Husbands That Cook in my Instagram video and they graciously let me share the recipe with you here.

Churros with Chocolate Sauce

from Husbands That Cook by Ryan Alvarez and Adam Merrin.

Hot Chocolate Sauce

2 cups (473g) whole milk

1 tablespoon cornstarch

1/4 cup (50g) sugar

7 ounces (200g) dark chocolate, coarsely chopped

Churros

1 cup (120g) all-purpose flour

1/4 teaspoon salt

1 cup (237ml) water

1/2 cup (113g) unsalted butter

3 large eggs

2 liters vegetable oil for frying

Cinnamon Sugar (optional)

1/2 cup sugar

1 teaspoon ground cinnamon or any other spice you like

To make the chocolate sauce:

Pour half the milk into a small saucepan and bring to a gentle simmer. Add the chocolate and sugar and stir until the chocolate is melted. Mix together the remaining milk and cornstarch, then add to the pan of chocolate and stir constantly while the mixture simmers for about 2 minutes, it will become quite thick. Turn off heat, leave in pan and cover until ready to use. This can be made ahead, stored in a glass jar and reheated in the microwave for about 30 seconds. Watch me make this in my instagram video.

To make the Churros:

In a medium saucepan, bring the water and butter to a boil. Add the flour and salt and stir until the it thickens to a paste. Continue to stir until it forms a smooth ball. Put the dough into a stand mixer fitted with a paddle attachment and mix on low for about 20 seconds. Add one egg and mix until it is fully incorporated. Scrape down the bowl, and add the second egg, mix until dough is smooth. Scrape the bowl and add the final egg. When the dough is smooth, place it in a piping bag, fitted with a large star tip.

Heat the oil to 380°F on a candy thermometer. Squeeze the dough out into the hot oil in any shape you like. Be sure not to over crowd them. I had fun creating odd shapes, but you can make more traditional sticks as well. Cut the dough off with a knife when they are the length you desire. Fry until golden brown, then flip and fry the other side. About 4 minutes total. Use a slotted spoon to retrieve them from the oil and place them on paper towel to drain. Repeat as many times as it takes to use up all the dough.

Dredge in sugar mixed with the cinnamon. Dip the Churros into the Hot Chocolate Sauce and/or Cajeta.

Watch me make this in my instagram video

Thank you Ryan and Adam for the beautiful book and for finally inspiring me to make Churros with Chocolate Sauce at home!

Churros with Chocolate Sauce

Adapted from Husbands That Cook by Ryan Alvarez and Adam Merrin.

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Course: Dessert

Author: Zoë François

Ingredients

Hot Chocolate Sauce

• 2 cups 473g whole milk
• 1 tablespoon cornstarch
• 1/4 cup 50g sugar
• 7 ounces 200g dark chocolate, coarsely chopped

Churros

• 1 cup 120g all-purpose flour
• 1/4 teaspoon salt
• 1 cup 237ml water
• 1/2 cup 113g unsalted butter
• 3 large eggs
• 2 liters vegetable oil for frying

Cinnamon Sugar (optional)

• 1/2 cup sugar
• 1 teaspoon ground cinnamon or any other spice you like

Instructions

• To make the chocolate sauce: Pour half the milk into a small saucepan and bring to a gentle simmer. Add the chocolate and sugar and stir until the chocolate is melted. Mix together the remaining milk and cornstarch, then add to the pan of chocolate and stir constantly while the mixture simmers for about 2 minutes, it will become quite thick. Turn off heat, leave in pan and cover until ready to use. This can be made ahead, stored in a glass jar and reheated in the microwave for about 30 seconds.
• To make the Churros: In a medium saucepan, bring the water and butter to a boil. Add the flour and salt and stir until the it thickens to a paste. Continue to stir until it forms a smooth ball. Put the dough into a stand mixer fitted with a paddle attachment and mix on low for about 20 seconds. Add one egg and mix until it is fully incorporated. Scrape down the bowl, and add the second egg, mix until dough is smooth. Scrape the bowl and add the final egg. When the dough is smooth, place it in a piping bag, fitted with a large star tip.
• Heat the oil to 380°F on a candy thermometer. Squeeze the dough out into the hot oil in any shape you like. Be sure not to over crowd them. I had fun creating odd shapes, but you can make more traditional sticks as well. Cut the dough off with a knife when they are the length you desire. Fry until golden brown, then flip and fry the other side. About 4 minutes total. Use a slotted spoon to retrieve them from the oil and place them on paper towel to drain. Repeat as many times as it takes to use up all the dough.
• Dredge in sugar mixed with the cinnamon. Dip the Churros into the Hot Chocolate Sauce and/or Cajeta.

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