Baked Churros with Chocolate
With just 5 ingredients, the dough for these Spanish-style churros comes together in about five minutes. It’s a very easy dessert to make, and this baked version makes the process even easier.
I am always telling people how easy churros are to make but the idea of frying scares a lot of people. With this recipe you don’t need to do any frying. The churros are baked until crunchy and they stay crunchy for hours. The other nice benefit of baking the churros is that you can make more fun shapes. With Valentine’s Day around the corner, I decided to make some heart shaped ones in addition to the traditional ones.
Ever since my trip to Barcelona, I’ve been obsessed with churros and remain so. I love dipping them in thick, European-style hot chocolate. You can check out my recipe for the Spanish style fried churros with chocolate here.
For this version, I changed things up a bit. In addition to baking my churros, I also changed the chocolate sauce. While I like the European hot chocolate, it’s thickened with cornstarch which turns very clumpy once it gets cold. I’ve wanted to make this for guests but have been prevented from doing so because I don’t want the chocolate sauce to clump up. So I decided to make a thick hot chocolate with heavy cream, similar to a chocolate ganache, but not quite as thick. It stays in a liquid state much longer and if you do have any leftover that solidifies, it’s easy to melt again.
You might have noticed that my churros aren’t dusted in sugar. I normally do roll them in sugar, but since I was going to be dunking them in hot chocolate, I decided to forgo the sugar, which always makes a mess. You can definitely dust them with sugar before serving though.
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- For the hot chocolate
- 1 cup chopped dark or semisweet chocolate
- 3/4 cup to 1 cup heavy cream depending on how thick you want your chocolate
All images and content are © Kirbie's Cravings.
1. In a medium saucepan, add water, butter and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough until fully incorporated. Scoop dough into a pastry piping bag.
2. Line two baking sheets with parchment paper and preheat oven to 425F. Use a large star tip (I use the 1M wilton star tip) to pipe churros. Churros should be about 4 inches long. You can also make different shapes if desired, like the heart shaped ones I made. Bake for 20-25 minutes until churros turn golden brown and are crispy (mine take around 23 minutes).
3. If you want to coat churros with sugar, let churros cool first. Then add about 1/4 cup granulated white sugar to a plastic ziploc bag. Place a few churros inside and toss until they are completely covered in sugar. Remove and repeat until all churros are coated in sugar.
4. To make the chocolate sauce, add chocolate and heavy cream to a small saucepan over stove set to medium heat. Whisk chocolate into the heavy cream until chocolate is completely melted and chocolate sauce becomes uniform and smooth. Pour chocolate into small cups and serve with churros.