churro’s con chocolat


Iv’e always been a huge fan of doughnuts, but ever since tasting Churro’s (Spanish doughnuts) for the first time a couple years back, I have found a new love.


Long, thin, crispy fingers of deep-fried choux pastry thats lightly dusted in cinnamon sugar and served with a shot of dark chocolate dipping sauce. Tapas at its best!


Try making these at your next dinner party and serve with a trio of dipping sauces: Dark chocolate, vanilla creme anglaise and salted caramel.


Churro’s con chocolate

Serves 6

200g flour
Pinch (1ml) baking powder
Pinch (1ml) of salt
85g butter
1 cup (250ml) water
3 eggs
Vegetable oil for deep-frying
¼ cup (60ml) castor sugar
2 tsp (10ml) ground cinnamon
½ cup NoMU Decadent Hot Chocolate pieces
2 tbsp (30ml) cream

Heat butter and water in a saucepan and bring to the boil.
Remove from heat, add flour and baking powder and beat until smooth and mixture comes away from side of the pot. Allow to cool for a few minutes.
Add eggs, one at a time, beating vigorously until mixture is smooth and glossy.
Fill mixture into a piping bag fitted with a star nozzle and carefully pipe directly into hot oil in lines, circles or any other desired pattern.
Cook for about 1-2 minutes or until golden brown and crispy.
Remove churro’s with a slotted spoon and place on absorbent paper to soak up any excess oil.
Mix the castor sugar and cinnamon together and sprinkle over churros until lightly coated.
Place chocolate and cream into a glass bowl, set over a pot of simmering water and allow to melt.
Serve warm with a shot of hot chocolate as a dipping sauce.


This post was especially written for The Pretty Blog

Photographer: Catherine Mac

Recipes and styling: Luisa farelo Hayes

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