Churros with Chocolate–Dulce de Leche Dip
Inspired by techniques from America's Test Kitchen.
Crisp ridged churros served with a thick, glossy dip of dark chocolate and dulce de leche.
Always check the labels of the products you use.
Method
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Equipment
- large saucepan
- wooden spoon
- stand mixer with paddle (or hand mixer)
- piping bag with a 1.5 cm closed star nozzle
- baking tray lined with oiled baking paper
- scissors
- small saucepan
- whisk
- large heavy pan or casserole, at least 24 cm wide
- deep-frying or probe thermometer
- slotted spoon or spider
- wire rack over a tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 606 kcal |
| Protein | 11.4 g |
| Carbohydrate | 65.9 g |
| of which sugars | 21.5 g |
| of which free sugars | 20.3 g |
| Fat | 33 g |
| of which saturates | 11.3 g |
| Fibre | 4 g |
| Salt | 0.67 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Churros
- 500 ml water
- 40 g unsalted butter
- 20 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 300 g plain flour
- 2 large eggs, beaten
- 1 tsp vanilla
To fry
- 2 l neutral frying oil (sunflower, rapeseed or vegetable) for about 4 cm depth
Dip
- 120 ml whole milk
- 110 g dark chocolate (about 70% cocoa), finely chopped check the label; many contain soya lecithin or traces of milk
- 10 g cocoa powder
- 150 g dulce de leche
- 1
Make the dough. Bring the water, butter, sugar and salt to the boil in the large saucepan. Take it off the heat, tip in all the flour and beat until it comes together in a smooth ball.
- 2
Add the eggs. Move the dough to the mixer bowl and beat on low for 1 min to let off steam. Add the eggs and vanilla in two goes and beat on medium until the dough is smooth, thick and shiny.
- 3
Pipe. Spoon the dough into the piping bag and pipe 18 lengths of 14 cm onto the oiled paper, cutting each with scissors. Chill them uncovered for 15-30 min so the ridges stay sharp.
- 4
Make the dip. Warm the milk in the small pan until it steams, take it off the heat and add the chocolate and cocoa. After 2 min whisk until smooth, then whisk in the dulce de leche until thick and glossy. Keep it warm over the lowest heat.
- 5
Heat the oil. Fill the pan with oil to about 4 cm, no more than half full, and heat it to 190 °C.
- 6
Fry. Fry 5-6 churros at a time for 5-6 min, turning now and then, keeping the oil at 180-190 °C, until deep golden and crisp. Snap one open to check it is cooked through and not pasty, then drain on the rack.
- 7
Serve. Serve the churros hot, 3 per person, with the warm dip.
Storage
Churros are best straight from the pan. The dip keeps covered in the fridge for up to 3 days; warm gently before serving.
