Cooking and Serving: 50 minutes | 8 churros
Ingredients
Equipment list with possible alternatives | How to make the churros batter | Tips for making perfect churros
Description
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes | Servings: 8 churros
Ingredients
Equipment list with possible alternatives
How to make the churros batter
Tips for making perfect churros
Storing leftover gluten free churros for later
Cream – Heavy whipping cream has very little moisture compared to milk, so
Butter – Unsalted butter adds a bit of moisture, lots of tenderness and helps
Salt – We use kosher salt to enhance the other flavors and balance the
Gluten free pastry flour blend – A combination of an all purpose gluten free
Eggs – The eggs in this pastry add richness, make the dough rise as it cools
Frying oil – Any neutral oil with a high smoke point will work for
Granulated sugar & ground cinnamon – There’s no sugar in the dough itself, so
Blender or food processor – You simply can’t make a smooth, well-blended
Pastry bag – Large, disposable pastry bags are the most convenient to use,
Large star tip – To get those pretty ridges on your churros, you’ll need a
Instant-read candy thermometer – To confirm that you’re frying your churros
Stockpot for frying – The best way to avoid using too much oil is to use a
Wire skimmer or tongs – This tool is just for moving the churros around in
Medium saucepan and whisk for chocolate sauce – You don’t need a large
Food processor fitted with steel blade or blender
Instant-read candy/deep fry thermometer or mini fryer
¾ cup (6 fluid ounces) heavy whipping cream, at room temperature
4 tablespoons (56 g) unsalted butter, melted
⅛ teaspoon kosher salt
1 ⅓ cups (187 g) gluten free pastry flour
4 (200 g (weighed out of shell)) eggs, at room temperature, plus more as
¼ cup (50 g) granulated sugar
2 teaspoons ground cinnamon
Neutral oil, for deep frying
2 ounces bittersweet chocolate, chopped
¾ cup (6 fluid ounces) milk
1 teaspoon (3 g) cornstarch
Instructions
MAKE THE CHURROS
In a blender or food processor fitted with the steel blade, place the cream,.
melted butter, salt, and pastry flour, and blend until smooth. The mixture.
will form a very thick paste that should clump into a rough ball of dough.
Pour the 4 eggs on top of the paste, lock in the lid, and process until the.
mixture is smooth and uniformly well-blended (about 2 minutes).
Open the blender or food processor, and scoop the pastry with a spoon. The.
dough should be shiny and thick. If the dough isn’t shiny, process again in.
pulses until it has a sheen, but is still very thick.
If the dough is too stiff to pipe through the tip of a pastry bag, beat one.
more egg in a small bowl and add it, bit additions, until the dough is the proper consistency.
Transfer the dough from the blender or food processor to a pastry bag fitted.
with a large star tip.
Mix the sugar and cinnamon together in a large, shallow baking dish or a.
large zip top bag, and set it aside.
Pour 2 inches of frying oil in a heavy-bottom stockpot with high sides and.
heat the oil over medium heat until the temperature of the oil reaches 375°F.
Pipe out about 3 strips of dough, 4- to 5-inches long, into the hot oil (if.
necessary, snip off the end of the strip of dough with kitchen shears).
Fry for about 2 minutes, gently flip over the churros using a strainer or.
soft-tip kitchen thongs, and fry for another 2 minutes or until golden brown.
Remove the churros from the oil to a paper towel-lined plate. Allow to cool.
very briefly, until they’re no longer too hot to handle, before tossing the.
hot churros in the cinnamon-sugar mixture to coat.
If you’re using a zip top bag, try cinching or sealing the bag with the.
churros inside and shaking the bag gently to coat. Return the coated churros.
to the paper towel-lined plate.
Repeat with the remaining pastry dough, including tossing the warm, fried.
churros in the cinnamon-sugar.
MAKE THE CHOCOLATE SAUCE
Place the chopped chocolate and most of the milk (reserving about 2.
tablespoons of milk in a small, separate bowl) in a small, heavy-bottom.
Cook over medium-low heat, stirring occasionally, until the chocolate is.
melted, and the milk begins to simmer.
To the small bowl with the remaining milk, whisk in the cornstarch until.
smooth. Pour the cornstarch and milk mixture into the saucepan, and stir to.
Simmer the chocolate mixture, continuing to stir occasionally, until it coats.
the back of a spoon (about 2 minutes).
Pour into a small container for dipping, and allow to cool to room.
temperature before serving as it will thicken as it cools.
Serve the churros warm with the chocolate dipping sauce. Stir occasionally to.
loosen the chocolate sauce, as necessary.
They’re best eaten soon after being fried, but can be refreshed in a 300°F.
oven for about 5 minutes before serving. Try sprinkling them with lukewarm.
water first, and they will crisp back up a bit.
MAKE THE CHOCOLATE SAUCE
Place the chopped chocolate and most of the milk (reserving about 2.
tablespoons of milk in a small, separate bowl) in a small, heavy-bottom.
Cook over medium-low heat, stirring occasionally, until the chocolate is.
melted, and the milk begins to simmer.
To the small bowl with the remaining milk, whisk in the cornstarch until.
smooth. Pour the cornstarch and milk mixture into the saucepan, and stir to.
Simmer the chocolate mixture, continuing to stir occasionally, until it coats.
the back of a spoon (about 2 minutes).
Pour into a small container for dipping, and allow to cool to room.
temperature before serving as it will thicken as it cools.
Serve the churros warm with the chocolate dipping sauce. Stir occasionally to.
loosen the chocolate sauce, as necessary.
They’re best eaten soon after being fried, but can be refreshed in a 300°F.
oven for about 5 minutes before serving. Try sprinkling them with lukewarm.
water first, and they will crisp back up a bit.
Notes
* 4 (200 g (weighed out of shell)) eggs, at room temperature, plus more as
* ¼ cup (50 g) granulated sugar
* 2 teaspoons ground cinnamon
* Neutral oil, for deep frying
* 2 ounces bittersweet chocolate, chopped
* ¾ cup (6 fluid ounces) milk
* 1 teaspoon (3 g) cornstarch
* In a blender or food processor fitted with the steel blade, place the cream,
melted butter, salt, and pastry flour, and blend until smooth. The mixture
will form a very thick paste that should clump into a rough ball of dough.
* Pour the 4 eggs on top of the paste, lock in the lid, and process until the
mixture is smooth and uniformly well-blended (about 2 minutes).
* Open the blender or food processor, and scoop the pastry with a spoon. The
dough should be shiny and thick. If the dough isn’t shiny, process again in
pulses until it has a sheen, but is still very thick.
* If the dough is too stiff to pipe through the tip of a pastry bag, beat one
more egg in a small bowl and add it, bit additions, until the dough is the proper consistency.
* Transfer the dough from the blender or food processor to a pastry bag fitted
with a large star tip.
* Mix the sugar and cinnamon together in a large, shallow baking dish or a
large zip top bag, and set it aside.
* Pour 2 inches of frying oil in a heavy-bottom stockpot with high sides and
heat the oil over medium heat until the temperature of the oil reaches 375°F.
* Pipe out about 3 strips of dough, 4- to 5-inches long, into the hot oil (if
necessary, snip off the end of the strip of dough with kitchen shears).
* Fry for about 2 minutes, gently flip over the churros using a strainer or
soft-tip kitchen thongs, and fry for another 2 minutes or until golden brown
* Remove the churros from the oil to a paper towel-lined plate. Allow to cool
very briefly, until they’re no longer too hot to handle, before tossing the
hot churros in the cinnamon-sugar mixture to coat.
* If you’re using a zip top bag, try cinching or sealing the bag with the
churros inside and shaking the bag gently to coat. Return the coated churros
to the paper towel-lined plate.
* Repeat with the remaining pastry dough, including tossing the warm, fried
churros in the cinnamon-sugar.
MAKE THE CHOCOLATE SAUCE.
* Place the chopped chocolate and most of the milk (reserving about 2
tablespoons of milk in a small, separate bowl) in a small, heavy-bottom
* Cook over medium-low heat, stirring occasionally, until the chocolate is
melted, and the milk begins to simmer.
* To the small bowl with the remaining milk, whisk in the cornstarch until
smooth. Pour the cornstarch and milk mixture into the saucepan, and stir to
* Simmer the chocolate mixture, continuing to stir occasionally, until it coats
the back of a spoon (about 2 minutes).
* Pour into a small container for dipping, and allow to cool to room
temperature before serving as it will thicken as it cools.
* Serve the churros warm with the chocolate dipping sauce. Stir occasionally to
loosen the chocolate sauce, as necessary.
* They’re best eaten soon after being fried, but can be refreshed in a 300°F
oven for about 5 minutes before serving. Try sprinkling them with lukewarm
water first, and they will crisp back up a bit.
To make 1 ⅓ cups gluten free pastry flour
* 149 grams all purpose gluten free flour blend like better batter gluten free
* 19 grams dry milk powder
* 19 grams cornstarch
If you’re using a high starch blend like Cup4Cup, just use the full 1 ⅓ cups
(187 grams) of that. For more details, including how to make a dairy free gluten
free pastry flour, please click through to the link in the recipe.
Originally published on the blog in 2013. In 2022, gf churros recipe simplified;
most photos and text new.
Nutrition information is automatically calculated, so should only be used as an