Sweets & Baking
Churros con chocolate
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Freshly baked churros are dipped in thick hot drinking chocolate. A classic for a sweet breakfast or late evening.
Timing
- Preparation: 20 min.
- Cooking/Baking: 25 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 470 kcal
- Protein
- ≈ 10.8 g
- Carbohydrates
- ≈ 52.8 g
- Fat
- ≈ 22.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 430–540 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250 ml water · ≈ 250 g · Assumed quantity / reference product
Trinkwasser (N110000) - 150 g wheat flour type 405 · ≈ 150 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 700 ml neutral frying oil · ≈ 32 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 16–64 g - 500 ml milk · ≈ 500 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 150 g dark chocolate, at least 55% cocoa · ≈ 150 g · Assumed quantity / reference product
Zartbitter-/Halbbitterschokolade (S560000) - 12 g cornstarch · ≈ 12 g · Assumed quantity / reference product
Kartoffelstärke (Kartoffelmehl) (K230000)
Not included in the base calculation
- 1 pinch of salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tbsp olive oil for the dough, optional · Optional ingredient or inedible equipment
- 1 tbsp sugar for dusting, optional · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 ml water
- 150 g wheat flour type 405
- 1 pinch of salt
- 1 tbsp olive oil for the dough, optional
- 700 ml neutral frying oil
- 1 tbsp sugar for dusting, optional
- 500 ml milk
- 150 g dark chocolate, at least 55% cocoa
- 12 g cornstarch
Instructions
- For the chocolate, mix the cornstarch with 4 tablespoons of cold milk until smooth. Warm the remaining milk, stir in chopped chocolate; Add the starch milk and simmer gently for 2-3 minutes until the sauce is creamy and thick.
- For the churros, bring the water and salt to the boil and remove the pot from the heat. Add the flour all at once and stir vigorously with a sturdy wooden spoon until smooth and firm; optionally stir in olive oil.
- Let the dough cool slightly and fill it into a sturdy piping bag with a large star-shaped nozzle. Do not form smooth, airtight strands of dough; Avoid air bubbles.
- Heat the frying oil to around 175 °C. Carefully pipe 10–12 cm long strips of dough directly into the oil and cut off with scissors; Fry in batches for 3-5 minutes until golden brown.
- Drain and add a thin layer of sugar if desired. Serve immediately with hot chocolate.
Tips
- The piping bag must be firm; a large star nozzle creates the typical ridged surface.
- If you don't have a sturdy piping bag, it's better to use a churros maker instead of improvised plastic bags; Dough should not have any trapped air chambers when frying.
