Delicious warm and crispy churros with homemade chocolate sauce. A great classic that many Danes associate with Tivoli and Christmas. They are easy to make yourself, and I am sure they will be a big hit with both kids and adults. I fried my churros in Palmin (solid coconut fat), but any other neutral oil works too. They are rolled in cinnamon sugar, but cane sugar is also lovely, or you can simply leave them plain. And while you have the fryer going, you should definitely also try these donuts with vanilla cream and raspberry sugar! Enjoy!
Churros with chocolate sauce
Ingredients
Instructions
Churros
Put the butter, water, salt and sugar in a pan and bring to the boil until the butter has melted. Take the pan off the heat and add the flour. Beat with an electric whisk until the flour is mixed in and there are no lumps. Add the eggs one at a time while you keep beating until the dough is soft and smooth.
Let the dough sit on the counter for about 30 minutes. Then put the dough in a piping bag with a star nozzle.
Put the Palmin in a wide, heavy-based pot and let it melt over medium heat. Check whether the fat is hot enough by dipping a toothpick into it. If it sizzles and bubbles around the toothpick, it is ready.
Pipe the dough into pieces about 15 cm long and cut them off. I fried 4 churros at a time. Give them about 3 minutes on each side, until golden brown. Place the churros on kitchen paper and then roll them in the cinnamon sugar.
Chocolate sauce
Put the cream and chocolate in a pan and let it melt over medium heat. Stir along the way so the mixture comes together and turns glossy.
Serve the churros with the warm chocolate sauce. Enjoy!
Nutritional content
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Energy
33 kcal / 33 kj
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Fat
33,3 gram
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Protein
33,3 gram
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Carbohydrates
33,3 gram
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