What is chocolate con churros?
Chocolate con churros is a loved combination in Spain and around the world. It typically consists of crispy, doughnut pastries called churros served alongside a decadent chocolate sauce.
The churros are known for their elongated shape, and are traditionally made from a simple dough of flour, water and salt. Once piped through a star shaped nozzle, they are deep fried to perfection until they turn brown on the outside while remaining soft and doughy inside.
The accompanying chocolate sauce is wonderfully rich and velvety offering a contrast to the texture of the churros.This delicious pairing is enjoyed as a treat that can be savored for breakfast or as a dessert, during cultural celebrations and festivities.
What is the origin of chocolate con churros?
The delightful combination of chocolate con churros has its origins in Spain, where it has become an iconic tradition. Although the exact historical roots are somewhat mysterious, it is widely accepted that churros themselves have origins potentially introduced by shepherds. These shepherds supposedly modified a traditional Chinese snack called youtiao to create the easy to make dough treat that is now known as churros.
Churros gained popularity throughout Spain and over time, the practice of enjoying them with chocolate became deeply ingrained in the country’s culture. The introduction of chocolate to Europe by the Spanish during the era played a role in shaping this delightful pairing. The combination of churros and chocolate became particularly popular in regions like Madrid, where it turned into a breakfast or snack item. Since then, it has spread to Spanish speaking countries and beyond, captivating taste buds around the world.
Beyond its appeal, chocolate con churros holds cultural significance as a communal and celebratory indulgence during festivals and special occasions. This tradition has also evolved to include adaptations with variations, in how both the churros and chocolate sauce are prepared.
How to make chocolate con churros
To make chocolate con churros, start by mixing flour, water and salt until getting a smooth dough. The dough is traditionally piped through a star shaped nozzle to give the churros their appearance. Next, deep fry the churros until they turn a color resulting in a crispy outer layer that contrasts with the soft and doughy interior.
While the churros are cooking, prepare the chocolate sauce by combining cocoa powder, sugar and milk. This creates a velvety accompaniment, for dipping the churros. The chocolate mixture is often heated until it reaches a consistency enhancing its taste.
Once the churros are perfectly cooked, they are usually served warm in order to enjoy the combination of crispy churros with chocolate in perfect harmony. This beloved culinary tradition is commonly enjoyed as either a breakfast treat or as a dessert that brings people together for shared moments of enjoyment and celebration.
Famous churrerías in Madrid
Madrid is famous for its churrerías, shops specialized in making churros and other sweets. These churrerías have become an important part of the city’s culture, and many of them have been around for generations.
One of the best-known churrerías in Madrid is Chocolatería San Ginés, which has been serving churros and hot chocolate since 1894. Located near Puerta del Sol, San Ginés is open 24 hours a day, seven days a week, and is a Popular place for both tourists and Madrid residents. The San Ginés churros are crispy and golden, and the hot chocolate is thick and rich.
Another famous churrería in Madrid is Churrería Los Artesanos 1902, which has been operating for more than a century. Los Artesanos churros are made with a family recipe that has been passed down from generation to generation, and are served with a special sauce that is a secret family recipe. Los Artesanos also serves other Spanish delicacies, such as porras, which are similar to churros but thicker.
La Antigua Churrería is another famous churrería in Madrid, located in the Malasaña neighborhood. La Antigua churros are made with high-quality ingredients, such as flour from the nearby Sierra de Guadarrama, and cooked to perfection in hot oil. La Antigua’s hot chocolate also stands out, with a rich and velvety texture.
How has this Spanish recipe evolved over time?
Chocolate con churros has gone through an evolution over time reflecting changes in preferences, cultural influences and its global popularity. Originally from Spain, this iconic pairing of fried dough and chocolate has seen variations in how it’s prepared, adapted regionally and interpreted in various ways.
In the past, chocolate con churros was a rustic indulgence enjoyed in Spain. However, as our world became more interconnected and cultures mixed this culinary tradition spread to parts of the globe. As it crossed borders, local ingredients and cooking techniques brought elements to the preparation and presentation of chocolate con churros. This has resulted in a tapestry of twists on this classic treat. Contemporary versions may feature ingredients or chefs might experiment with the flavor profile of the chocolate sauce or the texture of the churros themselves.
Furthermore, how chocolate con churros is enjoyed has also changed over time. While it was traditionally enjoyed as a breakfast or snack item in its earlier days, it has now found its way onto dessert menus and become a special treat during festive occasions.
What are other recipes similar to this Spanish specialty or other versions of it?
Champurrado con Churros: This delightful Mexican version combines churros with champurrado, a spiced chocolate drink made using masa harina.
Porras con Chocolate: Originally from Spain, porras are similar to churros. They tend to be thicker and are commonly served alongside a chocolate sauce.
Buñuelos con Chocolate: Found in Latin American countries, buñuelos are fried pastry dough treats that share resemblances with churros. They are often enjoyed alongside a side of chocolate for dipping.
Beignets with Hot Chocolate: In French cuisine, beignets are fried pastries sprinkled with powdered sugar. When paired with a cup of chocolate, they create a delightful combination.
Youtiao with Sweet Soy Milk: Originating from China, youtiao are fried dough sticks similar to churros. In some regions, they are savored alongside sweet soy milk for breakfast.
Funnel Cake with Chocolate Drizzle: A treat at fairs and carnivals in the United States, funnel cake is fried batter served with an enticing drizzle of chocolate, for an added touch of indulgence.
These variations showcase the versatility of the concept of fried dough accompanied by a topping, often chocolate based, and exemplify the diverse global expressions of this cherished culinary tradition.
Chocolate con Churros
Ingredients
- 2 cups of water
- 2 cups flour
- ⅓ cup sugar
- 1 pinch salt
- Vegetable oil for frying
For the chocolate
- 2 cups whole milk
- 5 oz dark chocolate
- 1 tablespoon cornstarch
Instructions
- Bring water and salt to a boil. Turn off the heat and pour the flour mixed with sugar, and stir vigorously with a wooden spoon to make a smooth dough which separates easily from the edges of the pan. Let cool.
- Heat the oil in a pan for deep frying. Put the dough in a churrera, or a piping bag fitted with a star tip.
- Press to form sticks about 5 inches (12cm) long and gently drop them into the frying oil. Avoid frying too many churros at the same time as they might stick together.
- Using a slotted spoon, turn them during cooking, then when they are golden brown, drain and place on a paper towel immediately.
- Either sprinkle with sugar or leave plain to soak them in hot chocolate.
Chocolate
- Take ¼ cup (50ml) of milk and mix it with cold cornstarch.
- Bring to a boil the remaining milk and chopped chocolate, and stir constantly until chocolate is completely melted with the milk.
- Maintain a small boil and pour the cornstarch dissolved in cold milk. Stir over low heat until thickened, about 3 to 4 minutes.
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Morton, M. (2012). Chocolate Con Churros. In Chocolate: An Illustrated History (pp. 121–134). Thames & Hudson.
López-Alt, J. K. (2015). The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company.
Norton, M. (2006). Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World. Cornell University Press.
Gisslen, W. (2012). Professional Cooking. John Wiley & Sons.
Willan, A. (2007). The Country Cooking of France. Chronicle Books.
Hands Doing Things is the brainchild of Sabri and Bian, who combined their passion for food with their professional careers of writing & photography, and filmmaking.
Kemala says
Does it really work if you use the same measurement for water and flour?
Mike Benayoun says
Definitely Kemala. I use this recipe with the same amount of water and flour in volume all the time and my churros turn out delicious. Let us know how yours come out.
Dee says
Oh Mike I am absolutely pleased. This turned out super.
Thank u so much!
Dee says
Actually after trying out other people’s recipes and they failed, this made my day. Thanks again.
Mike Benayoun says
Thank you so much Dee! Well. I think it is simpler than what most people think. Don’t you think? 😉
Nadia says
Most of the recipes i searched online adds egg after the water and flour but they never quite taste the same as the ones I had in Madrid. Im gonna try your recipe and then hope and pray it tastes exactly the same. Man I miss these..
Leo says
I try the recipes but the dough separeted in the oil, like it melted ,why? What i did wrong?are you sure i dont need eggs?
Mike Benayoun says
Hey Leo,
Sorry about your experience. It is true that some recipes call for eggs, but they are not necessary. The thing is that every flour is different and it is always difficult to give universal measurements. So, I would recommend to add water to get a texture of batter that is firm enough but not too firm (slightly firmer than pate a chou) to be able use a piping bag.
Good luck!
Mike
M says
This is not churros. Churros is a Choux Pastry, it calls for butter. eggs, water, and flour.
Mike Benayoun says
Sorry to break the news M, but most churros recipes do not call for eggs. And it doesn’t make the churros more or less authentic than this one. Enjoy!
Vanessa says
Finally a churro recipe without eggs. Thank you! I dusted some with cinnamon sugar, some with powdered sugar and the rest I dipped in white chocolate and crushed vanilla oreos. It was amazing!
Mike Benayoun says
Thanks so much, Vanessa. So glad you enjoyed them!
Xan says
Congratulatios. Your recipe is exactly the spanish one: a plain mixture of flour, water, a pinch of salt and a pair of oil tablespoons.
If help, fry the churros only until the fins are light golden coloured. About four mins. More time harden them.
Fry in small amounts to avoid cooling the oil.
I enjoyed the humour in your comments.
Xan
Mike Benayoun says
Thanks a lot Xan. Really appreciated!
Antonia says
With cinnamon and sugar for me
Michele W-J says
I just visited the Chocolateria San Gines 3 weeks ago…cannot wait to try this recipe for my students!
Mike Benayoun says
I am jealous as I can’t wait to go back there 😉
Shall says
How dark should the dark chocolate be? Is there a percentage that makes the best flavor or just preference?
Mike Benayoun says
Hey Shall, it’s just a question of preference 😉
Georgia says
I need to Make these for my grandson’s Spanish class. It needs to be made ahead of time so how do I store them so that they will be fresh. I plan on sending a small fondue pot for the chocolate.
Mike Benayoun says
Hey Georgia, it is not easy to maintain the right texture by making them in advance. If you can, try to reheat them in an oven before. If you cannot, then at a minimum, store them in an airtight metal container. Enjoy!
Amy says
If I am making a large quantity, does the dough need to stay refrigerated until use? I’m am frying them in class for my students.
Thanks, Mike!
Mike Benayoun says
Hey Amy, I think you can keep it at room temperature. If you keep it in the fridge, it might harden and you will have a hard time shaping it. Enjoy!
Emily says
I tried this recipe and the churros are coming out raw on the inside and burnt on the outside. The oil was kept between 325 and 350 degrees and the churros were fried for 5 minutes. I made them about 1/2 inch in diameter. I’m not sure what I’m doing wrong :/
Mike Benayoun says
Hey Emily, it is definitely the temperature. Whenever I do any fritter, I personally try to stay closer to 325 F rather than 350 F, if I need the inside of the fritter to be fully cooked and the outside to be golden brown, but not too dark. Wishing you better luck for next time!
Stephen Brooks says
Hello Mike, is there any way you can create these using Gluten Free Flour?
Mike Benayoun says
Sorry Stephen, I have very rarely worked with gluten-free flour for this kind of recipe, so not sure how to answer. Good luck though!
Deb says
How come the inside doesnt seen to be cooked?i mads heat is medium.
Mike Benayoun says
Hey Deb, controlling the temperature to about 350 F is important. If they seem not cooked enough to you, then cook them longer, making sure that the temperature doesn’t go over 350 F (or at least for too long). Enjoy!
Angel says
it turns out great! the texture is the same as what i had in Madrid!
Mike Benayoun says
Thanks a lot, Angel!