Churros are traditionally served with Chocolate Sauce, but dipping delicious Mini Churro Bites in fresh Strawberry Sauce makes for the ultimate Hanukkah Dessert.
Think deconstructed sufganiyot or jelly donuts—traditional for Hanukkah, the Festival of Lights and Fried Food!
These Spanish treats are delightfully crispy on the outside—from the characteristic grooves—and tender and airy in the middle.
Serve the extra sauce with ice cream (I’m thinking Trader Joe’s Gingerbread, Speculoos Cookie Butter, and Vanilla of course) for the ultimate Holiday Dessert Bar.
So many options!
The only problem is that they’re so delish that after you and your family taste them with all of the sauces, you will net about half and will invariably have to make them again the next day. 😉
Please tag @ornabakes and share, share, share!
Quick How-To (details in recipe below)
I adapted the recipe from the official Disneyland Parks Churros—fleshing it out a LOT with step-by-step instructions, tips, and pics so you can easily enjoy the Disney experience at home! (VIDEO COMING SOON. Subscribe to OrnaBakes on YouTube so you don’t miss it)
Make Pate A Choux (pronounced Pat-A-Shoe)
Pipe 2-inch/5-cm pieces with a large, closed star tip onto greased parchment, snipping the end with kitchen scissors (I find this easier than a knife).
For full size Churros pipe 6-inch lengths and adjust cooking time accordingly.
Use a plastic bench scraper to press out air bubbles so they don’t explode in the hot oil.
Freeze 30 minutes until solid (these can be made ahead and frozen in a sealed container for up to 1 month).
Use a Candy Thermometer to keep your oil between 350°F/180°C and 375°F/190°C.
Remove from freezer only once oil is almost ready.
Use a large offset spatula to slide a churro off the parchment.
Fry 6 churros at a time for 3 – 4 minutes until golden brown, turning once or twice.
Drain on paper towels for a couple of minutes.
Dip in Cinnamon Sugar while still warm and transfer to a cooling rack set on a baking sheet to cool completely.
Reheat at 350°F/180°C for 5 – 7 minutes to re-crisp; sprinkle with extra Cinnamon Sugar before serving.
If serving immediately you can place drained Churros on a wire rack on a baking sheet and keep warm in a 200°F/95°C oven until ready to dip in Cinnamon Sugar and serve.
Serve with fresh Strawberry Sauce and Chocolate Dipping Sauce (recipes below).
We love milk chocolate, and Guittard Chocolate Chips take Chocolate Ganache Sauce to a whole other level. I use half milk, half semi-sweet chips, but you can adjust to your liking. For Mexican Chocolate Sauce, spice it up with a pinch of cinnamon and cayenne pepper.
I cheated with the Caramel Sauce (Nestle’s Dulce De Leche is amazing but feel free to make your own!)
Q & A
What is Pate A Choux?
Pate A Choux is the pastry dough (affectionately known as “Shoe” Dough) used for eclairs or cream puffs. The dough gets its rise from the eggs so no need for yeast or other leaveners.
What piping tip should I use?
I find that a closed star tip gives better grooves than an open star tip.
We like chunky churros, especially when cutting into small bites, so I recommend large closed star tip #849.
If you only have a smaller star tip (1M is usually included in pastry sets) you will just make thinner, 3/4-inch Churros, so adjust cooking times accordingly.
In a pinch you could fill a ziplock and cut the end, but then you won’t have the signature grooves and it will be harder to control.
Can I pipe the dough straight into the hot oil?
That is an option but I find it unruly and intimidating, so I prefer piping onto greased parchment and freezing them (I tried parchment without greasing and they stuck as they thawed). The downside is that the underside will lose its grooves, but they will still be beautiful and for me takes down the fear factor plus you can prep ahead.
Can I make ahead and freeze?
Yes! Once the piped dough is frozen solid you can transfer the parchment sheets to an airtight container and freeze for up to a month before frying.
Or freeze the churro bites once completely cool in a ziplock freezer bag, expelling as much air as possible. Thaw on the counter and reheat at 350°F/180°C in a single layer for 5 – 7 minutes to re-crisp. Sprinkle with extra Cinnamon Sugar before serving.
Churros with Strawberry and Chocolate Dipping Sauce Recipe
- 10-inch Dutch oven or heavy skillet
- candy thermometer https://amzn.to/3Rxce4c
- Instant Read Thermometer https://amzn.to/3uQnaRH
- Parchment paper
- large offset spatula https://amzn.to/46KVc6Z
- spider or slotted spoon, heat proof
- silicone or wooden spoon
- flexible heat-proof spatula
- large 18-inch disposable pastry bag
- kitchen scissors
- large closed star tip (#849)
- Plastic bench scraper (optional)
- 1 cup (227g) water
- 8 tablespoons (113g) unsalted butter, cut into 8 pieces
- ½ teaspoon fine sea salt or table salt
- 1 ¼ cups (150g) unbleached all-purpose flour
- ½ teaspoon cinnamon (optional)
- 4 large eggs
- canola or vegetable oil spray
- canola or vegetable oil for frying about 4 cups (32 oz)
- ½ cup (100g) sugar
- 1 teaspoon cinnamon
Strawberry Dipping Sauce
- 20 oz fresh or frozen strawberries washed, dried and hulled
- 2 - 3 tablespoons sugar
- ¼ teaspoon vanilla extract (optional) or more to taste
- pinch of salt
Chocolate Dipping Sauce
- ½ cup (113g) milk chocolate chips Recommended: Guittard
- ½ cup (113g) semi-sweet chocolate chips Recommended: Guittard
- 1 cup (240g) heavy cream
Caramel Dipping Sauce
- Nestle La Lechera Dulce De Leche https://amzn.to/46KVc6Z
- Line 2 medium baking sheets with parchment - lightly spray the parchment.Fit a large pastry bag with a large closed star tip (I use #849)
MAKE PATE A CHOUX DOUGH
- Combine the water, butter, and salt in a medium saucepan over medium heat until the butter has melted. Bring to a rolling boil.
- Remove from the heat and dump in the flour all at once. Stir vigorously until the mixture forms a ball of dough that follows your spoon around.
- Return to medium-low heat and stir and mash continuously for about 1 minute to cook the flour. Remove from the heat and cool for 5 - 10 minutes until it reaches below 125°F/50°C on an instant read thermometer. It will still feel hot but you can hold your finger in it for a few seconds.
- Transfer to the bowl of your stand mixer and with the paddle attachment, beat in the cinnamon (if using) on low speed. Add the eggs, one at a time. The batter will look curdled but will come together after adding the last egg. Scrape the bowl and beat on medium speed for 1 - 2 minutes after adding the last egg until the batter is smooth and you can stretch a bit of it between your fingers. It shouldn’t be so thin that it cascades off the paddle but shouldn’t be too stiff to pipe.
- Use a flexible spatula to spoon about half the batter into a large pastry bag fitted with the star tip. (See my tips below for filling the pastry bag). Try to get rid of any air bubbles (so they don’t explode in the oil) and use a plastic bench scraper to push the batter down to the bottom.
- Pipe 2-inch/5-cm pieces onto sprayed parchment, using a kitchen scissors to cut the dough at the tip. I find it easier to pipe one tray of 18 or 24 and the other with the rest so you can keep the rest of the dough frozen. (Make sure you have room in your freezer for both trays - you could pipe onto the parchment on your counter and slide it onto the back of a rectangle Tupperware or Tupperware lid if you don’t have a medium sized baking sheet - improvise!)
- Freeze (uncovered) for at least 30 minutes until frozen solid.
FRY THE CHURROS
- In a medium shallow bowl, whisk together the sugar and cinnamon. Line a baking sheet with 3 layers of paper towels.
- Place about 4 cups of oil in a large, 10-inch (25-cm) Dutch oven or deep, heavy skillet, about 3/4-inch - 1-inch deep. Secure a candy thermometer to the side of the pot, making sure it is deep enough to register. Heat over medium-high until the oil reaches 375°F/190°C. When the oil is almost up to temperature remove the churros from the freezer.
- Use a large offset spatula to carefully slide a piece of frozen dough off the parchment and a second spatula to scoot it off, keeping yourself away from splashing oil. Cook 6 churros at a time for 3 - 4 minutes, turning over half way, until golden brown and the middles are cooked through. Don’t overcrowd the pan or it will lower the temperature of the oil and make them hard to manage/turn.
- Use a spider or heat-proof slotted spoon to remove; holding above the oil for a few seconds to drain before placing on paper-towel lined sheets. Drain/turn for a couple of minutes and while still warm transfer to cinnamon sugar and toss to coat generously.
- Place on a cooking rack set on a baking sheet to cool completely. Repeat with the rest of the Churro Bites.Keep checking the oil and adjust the burner if necessary to maintain at least 350°F/180°C or preferably 375°F/190°C better.
- Serve immediately or cool to room temperature and store airtight for up to 2 days.Reheat at 350°F/180°C for 5 - 7 minutes to re-crisp; sprinkle with extra Cinnamon Sugar before serving.
- Serve with Strawberry and Chocolate Dipping Sauces and Nestle La Lechera - Dulce De Leche or your favorite caramel dipping sauce.
FOR THE STRAWBERRY DIPPING SAUCE:
- In a food processor, pulse the strawberries a few times to form tiny pieces, almost pureed. Transfer to a medium saucepan, cover, and simmer over low heat until slightly thickened, about 20 minutes.Remove from heat and stir in sugar, vanilla, and salt. Add sugar to taste. Cool completely. Can be refrigerated in an airtight container for up to 5 days or frozen for several weeks.Adapted from Joan Nathan's Churros with Strawberry Sauce
FOR THE CHOCOLATE DIPPING SAUCE:
- Place chocolate chips in a medium bowl.In a small saucepan, heat the cream over medium-low heat just until bubbles start to form. Don’t boil. Or microwave in 30 second bursts.Pour hot cream over chocolate chips and let stand for 1 minute to soften. Stir gently with a small, flexible spatula until chocolate is melted and sauce is smooth. It will thicken as it cools. Serve with Churros.You can refrigerate in an airtight container for several days with plastic pressed onto the surface so as not to form a film. Microwave for 30 seconds to reheat.