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Churros with White Chocolate
Good news is that churros are really easy to prepare. In fact, it's one of the easiest desserts to make! For making churros you'll need a batch of everyday staple (water, butter, salt, flour and egg) ingredients and piping bag with star tip.
Churros are great make ahead treat. You make the dough, spoon it in piping bag and keep in the fridge until you are ready for eating them or serving to your family and friends. We are sure they will love them. Especially those dipped into white chocolate sauce and sprinkled with toasted almonds.
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- The best tip for making churros is a large open star tip. We used Wilton M1 (8mm at tip end). It produce skinny little churro, but after deep-frying the dough puffs up nicely. Make these decorative chocolatey cookies using the same piping tip!
- Start to pipe churros into the oil, pipe 5-6 long strips directly into the oil, cutting off each strip with small knife. Otherwise, you can pipe strips on the dusted tray lined with baking paper then transfer the using a slotted spoon into the oil. Be careful with hot oil. Fry churros for 2 - 3 minutes until golden and crispy then transfer to the plate lined with kitchen paper to drain.
- Fry churros on 180-185C so they can fry quickly, if the temperature is lower, they'll soak too much oil and be oily. It's handy to have kitchen temperature, so you can check the oil temperature when frying.
- When piping churros, hold the piping bag with right hand and pipe directly into the hot oil and cut the strips with small knife which you hold in the left hand.
- Use medium saucepan for frying - this way you don't have to use much oil.
- Fry 5-6 churros at the time - if you fry more the temperature of oil will drop too much and the churros will stick to each other.
- When piping strips, hold the piping bag a few cm above the oil. Be careful as the oil is very hot. Use small sharp knife to cut off the dough.
More easy desserts
you'll want to try:
The best tip for making churros is medium-sized open star tip - Ateco 824. It produce skinny little churro, but after deep-frying the dough puffs up nicely.
One of the most important things for making the best churros is to heat the oil to the correct temperature. If you have a kitchen thermometer on hand, it would be very useful. Heat the oil to 180 - 185 C. If you fry churros on a lower temperature, they may become soggy and if the oil is too hot, churros will likely become burnt form outside with raw centers.
Serving ideas for churros
Churros are traditionally a street snack, so usually they are sold in a cup with a chocolate sauce so you can walk around and eat. At home, just pile them on a plate with a little cup of dipping sauce then you can dip and eat!
Looking for more fried desserts? Check these out:
Churros with White Chocolate
MAKES: 40 churros
COOKS IN: 40 minutes
For the churros
- 240ml water (1 cup), cold
- 42g butter (3 tbsp), cubed
- 1 pinch of salt
- 120g plain flour (1 cup), sifted
- 1 egg, at room temperature
- sunflower oil, for frying
For sprinkling + dipping
- 1 tbsp caster (fine)
- 100g white chocolate, melted
- pinch of ground cardamom
- 1 tablespoon of grated orange zest
- 30g toasted almond flakes
- Place water and cubed butter into a medium saucepan and add a pinch of salt.
- Bring to the boil over a medium heat (the butter should be melted).
- Remove from the heat and quickly stir in sifted flour. Stir with a wooden spoon until the smooth dough forms. Cook for about 2-3 minutes, stirring continuously (the dough should pull away from the sides of the pan).
- Remove from the heat and leave to cool for about 4-5 minutes. Add an egg and beat with a wooden spoon until the mixture is smooth and glossy. You can also do this with an electric hand mixer. Leave to rest for about 5 minutes.
- Meanwhile, prepare small bowl with caster sugar and cinnamon for rolling churros once fried. Set aside.
- Fill a medium deep frying-pan with sunflower oil to a depth of between 1.5 and 2cm and heat until it reaches 180 C.
- While the oil is heating, spoon the batter into piping bag fitted with open star tip (we used M1 tip here).
- Once the oil is hot enough, pipe 5 or 6 strips of batter (8-10 cm long) directly into the hot oil, cutting off each strip with a pair of scissors or a small sharp knife.
- Fry churros until golden brown and crispy, about 2-3 minutes on each side. Repeat with remaining dough, frying in small batches so that the churros do not touch.
- Remove churros from the pan with a slotted spoon or kitchen tongs, drain on the kitchen paper, wait for 1 minute then roll into cinnamon/sugar mixture and serve while still warm!
CATEGORIES: PASTRIES & TARTS, FRIED DESSERTS
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