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Karen Blanché – Churros

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Karen Blanché -


Karen Blanché - Churros


30 min





1 ½ cups - Water

½ Tbsp. - Salt

1 Tsp. - Sugar

1 Tsp. - Olive oil

1 ½ cup - All-purpose flour

1 Tsp. - Baking powder

1 Tsp. - Oil

3 Cups - B-Well Cooking Oil

Chocolate Sauce:

½ cups - Heavy cream

113g - Dark chocolate


In a small saucepan over medium heat, whisk together salt, sugar and olive oil.

Bring the mixture to a boil then remove it from the heat.

Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball.   

Heat about 2 inches of oil in a heavy-bottomed pot over medium- high heat until the oil reaches 190C.  

Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip. 

Squeeze a 12-15cm strip of dough into the hot oil.

Repeat, frying 3 or 4 strips at a time.

Fry the churros turning them once, until golden brown and crisp, about 2 minutes per side.

Transfer the cooked churros to a plate lined with paper towels to drain.  

Roll churros in the sugar.


To make the chocolate for dunking:

Heat heavy cream, add chocolate, and let it sit for 1 minute then stir to combine.

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