Churros is a popular snack in the Philippines. It is likely one of the dishes brought by the Spanish. It’s often served with chocolate dip.
I rarely eat churros because it’s often fried. Fortunately, I found several recipes that allow me to bake the dough instead. I also chose to skip rolling the churros in sugar because the chocolate sauce is sweet enough. This is now one of my go to recipes when I feel like indulging myself.
- 1 cup water
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon table salt
- 1/3 cup unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup water
- 90g dark chocolate (minimum 70% cocoa solids), grated
- 1 tsp vanilla
- 1-2 tbsp maple syrup, or to taste
- Preheat oven to 425°F or 215°C. Cover two baking sheets with parchment paper. Set aside.
- In a medium saucepan, stir together water, brown sugar and salt. Add the butter and set to medium high heat. Cook until butter is melted and mixture starts to boil. Remove from heat and add flour. Stir with a wooden spoon until no flour can be seen.
- In a small bowl, beat eggs and vanilla. Add to flour mixture. Stir and mash well (mixture should have the appearance of mashed potato).
- Transfer the dough to a piping bag or a zip bag. Pipe dough into long thin lengths on the pans, with each churro about an inch apart.
- Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown (3-5 minutes). Remove from oven and let cool slightly. Transfer to a wire cooling rack. (Note: You can roll the churros in cinnamon sugar at this point if you prefer.)
- Prepare the syrup. In a medium saucepan, bring 1 cup of water to the boil. Lower the heat, add chocolate and cook for a couple of minutes, stirring constantly. Stir in the maple syrup and 1 tsp vanilla. Adjust taste as needed. Turn off heat.
- Serve churros with maple chocolate sauce.