Homemade Churros with Chili Chocolate Sauce and Salted Caramel - photo 1
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Homemade Churros with Chili Chocolate Sauce and Salted Caramel

Desserts Snacks European cuisine 75 min Medium 26 wyświetleń ~27.47 PLN - (0)
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Description

Churros are a traditional Spanish treat that has gained popularity worldwide. They are deep-fried sticks made from choux pastry, wonderfully crispy on the outside and delightfully soft and tender on the inside. After frying, they are generously coated in a mixture of sugar and cinnamon, creating an aromatic, sweet crust. In my version, we serve them with two contrasting sauces that elevate this simple dish to the level of a refined dessert. The first is a thick, velvety sauce made from dark chocolate with a subtle, warming hint of chili that perfectly enhances the depth of the cocoa. The second is liquid gold – a salted caramel sauce that combines the intense sweetness of caramelized sugar with a salty note that breaks the monotony. This dish is a true feast for the senses, perfect for an afternoon snack, a gathering with friends, or as comfort food to lift your spirits. They look spectacular served on a board, with steaming, golden sticks and bowls full of glossy sauces.

Ingredients (13)

Servings:
4
  • Water 250 ml
  • Wheat flour type 450 150 g
  • Masło 82% 110 g
  • White sugar 265 g
  • Egg 2 szt.
  • Rapeseed oil for frying 1000 g
  • Bitter chocolate 70% 100 g
  • 30% cream 270 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 4 g
  • Chili flakes 1 szczypta
  • Coarse sea salt 2 g
  • ✨ Opcjonalne
  • Grated orange zest 1 szt.
💰 Szacowany koszt dania: ~27.47 PLN (6.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Choux pastry for Churros

1

In a medium-sized pot with a thick bottom, place 250 ml of water, 50 g of diced butter, 15 g of sugar (one tablespoon), and 2 pinches of salt. Heat over medium heat, stirring occasionally, until the butter and sugar are completely dissolved and the liquid begins to boil. It is important to bring the mixture to a strong boil.

Ingredients: Water, Masło 82%, White sugar, Salt
Use a heavy-bottomed pot to prevent burning. Bringing the liquid to a boil is crucial for the flour to properly swell in the next step.
2

As soon as the liquid in the pot comes to a strong boil, remove it from the heat and in one quick motion, add all the sifted flour (150 g). Immediately start mixing the mixture vigorously with a wooden spoon. Stir continuously for about 1-2 minutes, until the dough forms a smooth, uniform ball that pulls away from the sides of the pot. A thin, white layer should form at the bottom of the pot.

Ingredients: Wheat flour type 450
A wooden spoon is the best choice because it is sturdy and won't scratch the pot. Act quickly – adding the flour all at once prevents lumps from forming. This is the process of blooming the flour, which creates the characteristic structure of the dough.
3

Transfer the hot ball of dough to a mixing bowl or another large bowl. Break the dough into smaller pieces with a spoon to cool it down faster. Set the dough aside for 10-15 minutes until it cools to a temperature that can be touched with a finger without burning (it should be slightly warm, but not hot).

This is an absolutely crucial step! If you add the eggs to the hot dough, they will curdle and turn into scrambled eggs, and the dough will not succeed. Patience is the most important thing here.
4

Add the eggs to the cooled dough, one at a time. Use a mixer with a mixing attachment (or knead by hand with a wooden spoon). Add the first egg and mix on medium speed until it is completely combined with the mixture. At first, the dough will look like it has curdled, but after a moment of mixing, it will become smooth. Only then add the second egg and mix again until you achieve a smooth, thick, and sticky consistency. The finished dough should be shiny and slowly flow from the spoon, forming a 'V' shape.

Ingredients: Egg
Do not add both eggs at once! The dough needs time to absorb each egg separately. The final consistency is key – if the dough is too runny, the churros won't hold their shape; if too thick, they will be hard.
5

Prepare a piping bag with a large star tip (e.g., Wilton 1M). Transfer the prepared dough into the bag. If you are not going to fry the churros immediately, you can place the bag with the dough in the refrigerator for up to an hour.

The star-shaped tip is important because it creates the characteristic grooves that make churros crispier. Use a sturdy, thick piping bag, as the dough is quite thick.

Chocolate Sauce with a Hint of Chili

6

In a small saucepan, heat 150 ml of 30% cream over medium heat. Do not bring it to a boil; it should be very hot – you will see small bubbles forming at the edges of the pot. Meanwhile, finely chop 100 g of dark chocolate and place it in a bowl.

Ingredients: 30% cream, Bitter chocolate 70%
Heating the cream, but not boiling it, will prevent the chocolate from seizing and ensure a smooth consistency of the sauce.
7

Pour the chopped chocolate with hot cream and let it sit for 2-3 minutes without stirring. After that time, start gently mixing everything with a whisk from the inside out until a smooth, shiny, and uniform sauce forms. Finally, add a pinch of chili flakes. If using, also optionally add the grated orange zest. Mix and set aside.

Ingredients: Chili flakes, Grated orange zest
Patience while stirring is the key to a smooth sauce. Vigorous mixing right away can cause separation. Start with a small amount of chili - you can always add more.

Salted Caramel Sauce

8

In a dry skillet with a thick bottom and a light surface (to see the color of the caramel), evenly sprinkle 150 g of sugar. Heat over medium heat, without stirring, until the sugar at the edges begins to melt and takes on an amber color. You can gently move the skillet to help the sugar melt evenly. Once most of the sugar has dissolved, you can gently stir with a wooden spoon to dissolve the last crystals.

Ingredients: White sugar
Be careful not to burn the caramel! It should have a beautiful amber color. If it starts to smoke and smell burnt, it's too late - you need to start over. Patience and observation are key.
9

When all the sugar has dissolved and has taken on an amber color, remove the pan from the heat and carefully add 60 g of diced butter. Note! The mixture will start to bubble vigorously and splatter. Stir vigorously until the butter is completely melted and combined with the caramel.

Ingredients: Masło 82%
Exercise special caution, hot caramel can cause serious burns. Add the butter in batches to control the reaction.
10

In a separate saucepan, heat 120 ml of 30% cream (it doesn't need to boil, just make sure it's hot). Slowly, in a thin stream, pour the hot cream into the caramel mixture, stirring vigorously all the while. Again, the mixture will bubble vigorously. Place the pan back on low heat and cook for about a minute, stirring, until the sauce is smooth and uniform.

Ingredients: 30% cream
Adding hot cream (instead of cold) minimizes thermal shock and prevents the caramel from hardening into one big lump. If lumps form, heat and stir until they dissolve.
11

Remove the sauce from the heat and stir in 2 generous pinches of coarse sea salt. Pour into a bowl and set aside to cool slightly. The sauce will thicken as it cools.

Ingredients: Coarse sea salt
Add salt at the very end, after removing from heat, to preserve its crunchiness and flavor. Taste and add more salt if needed.

Frying and Serving Churros

12

In a wide, deep pot or a deep skillet, heat the oil to 180°C. There should be enough oil for the churros to float freely in it (about 4-5 cm deep). If you don't have a thermometer, drop a small piece of dough into the oil – if it rises to the surface and starts to brown, surrounded by bubbles, the oil is at the right temperature within 30 seconds.

Ingredients: Rapeseed oil for frying
The temperature of the oil is critical. Oil that is too cold will make the churros greasy and heavy. Oil that is too hot will cause them to burn on the outside while remaining raw on the inside. Use a candy thermometer for best results.
13

Holding a piping bag over hot oil, squeeze out the dough to create strips about 10-12 cm long. Cut the dough with kitchen scissors (you can dip the tips in oil to prevent sticking). Fry the churros in batches, 4-5 pieces at a time, to avoid lowering the oil temperature too much.

Do not overcrowd the pot! Churros need space to fry evenly. Be careful of splattering oil while cutting the dough.
14

Fry the churros for about 2-3 minutes on each side, until they are deep golden brown and crispy. During frying, turn them with tongs to ensure they brown evenly.

Use kitchen tongs or a slotted spoon to turn and remove the churros. The finished churros should be firm and golden.
15

Using a slotted spoon, remove the fried churros from the oil and transfer them to a plate lined with paper towels to drain excess fat. Leave them on the towel for about 30 seconds.

This step is important to ensure that the churros are not too greasy and that the sugar coating adheres well to them.
16

In the meantime, prepare the topping. In a flat plate or a wide bowl, mix 100 g of fine sugar with 4 g (2 teaspoons) of ground cinnamon. While still hot, thoroughly coat the drained churros in the sugar mixture, ensuring they are covered on all sides.

Ingredients: White sugar, Ground cinnamon
You need to do this while the churros are still hot! The heat will make the sugar stick perfectly to them, creating a delicious crust.
17

Serve the churros immediately while they are hot and crispy, along with the prepared sauces – chocolate with chili and salted caramel – served in separate bowls for dipping. Enjoy!

Churros taste best within the first 15-20 minutes after frying. After that, they lose their crispiness.

Fun Fact

💡

One legend says that churros were invented by Spanish shepherds. Living in the mountains, they had no access to fresh bread from bakeries, so they created a simple dough that could be easily fried in a pan over an open fire. Their shape was meant to resemble the horns of the 'Churra' sheep, from which they got their name.

Best for

Podwieczorek Spotkanie z przyjaciółmi Deser na specjalną okazję Wieczór filmowy Comfort food na chłodne dni

Tips

🍽️ Serving

Serve the churros arranged on a wooden board or a large plate. Serve the sauces in small, warmed bowls to keep them liquid for longer. For added decadence, you can place a scoop of vanilla ice cream or whipped cream alongside. Sprinkle the chocolate sauce with an extra pinch of chili, and the caramel with a few flakes of sea salt for decoration.

🥡 Storage

Churros are definitely best right after preparation. If you have any leftovers, you can store them in an airtight container at room temperature for up to 24 hours. To restore their crispiness, heat them in an oven preheated to 180°C for 5-7 minutes. Do not reheat in the microwave, as they will become rubbery. Raw dough can be stored in a piping bag in the refrigerator for up to 2 days.

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