• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoonful Of Butter
  • Appetizers
  • Breads
  • Desserts
  • Drinks
  • Main Dish
  • Soups and Salads
  • Sides
  • Tutorials
  • ABOUT
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest

Heart-Shaped Churros

by trish 2 Comments

Jump to Recipe

Churros – tasty deep fried sticks of dough, cinnamon-sugar sprinkled and served with warm chocolate sauce for dipping, will make anyone’s day special! (*hint hint* Valentine’s day, Mother’s day, Weddings, Anniversaries)

They’re slightly crispy on the outside, soft and airy on the inside. Of course, hearts and chocolates go together, so don’t forget to dunk your churros in this dark chocolate sauce. 

Have you ever tried a real churro? Not the long, freeze and bake churros they sell at theme parks or carnivals. I mean freshly fried, made from scratch kind of churros. If your answer is NO then you really really have to make these!

These are hands down the best churros I’ve ever had. I first tried making them when I was in pastry school and since then it has become one of my favorite treats to make.

In my opinion, a real churro tastes totally far from those you can buy in stores – nothing compares to fresh, homemade churros. They may look intimidating to make but the steps are actually easy. The ingredients are simple too.

Jump to:
  • ?‍? What are churros
  • ? Ingredients
  • ? How to make
  • ? Top Tips
  • ⁉️ Troubleshooting
  • ❄️ Can I freeze churros?
  • ? Flavors and Sauces
  • Heart-Shaped Churros

?‍? What are churros

Churros are made with a choux pastry dough. This is the same dough that is used to make cream puffs, eclairs, and French cruller donuts. The dough is then piped typically in straight or bent shapes into a frying oil. It puffs up when fried which makes them light and airy on the inside but slightly crispy on the outside.

Churros get their ridged surface through a churrera – a syringe-like tool with a star-shaped nozzle. But you definitely don’t need to get a churrera in order to make churros; a simple piping bag and a closed star tip will do.

? Ingredients

For the Cinnamon-Sugar Mixture:

  • 7 grams (3 teaspoons) ground cinnamon
  • 50 grams (1/4 cup) white granulated sugar

For the Choux Pastry Dough:

  • 250 ml (1 cup) full-fat milk
  • 113 grams (1/2 cup / 1 stick) unsalted butter
  • 1/2 teaspoon fine salt
  • 1 teaspoon granulated white sugar
  • 250 grams (2 cups) all-purpose flour
  • 220 grams eggs (from about 4 pieces of large eggs // the weight is without the shell)
  • about 450 ml (2 cups) vegetable oil/ canola oil

? How to make

Make the Choux Pastry

In a medium saucepan, combine milk, butter, sugar, and salt. Mix with a wooden spoon and let it boil on medium heat. Remove from the heat then add the flour and mix well. Return the mixture to the heat to dry it out. Continuously mix with wooden spoon while pressing the edges. Ensure that flour is thoroughly mix and no lumps of uncooked white flour can be seen. You should be looking at a dry but soft mixture.

Transfer mixture into a mixing bowl and let it cool down by using a paddle attachment at low speed. When the mixture is warm add the eggs, one at a time, while mixer is still running at low speed. The dough should be quite firm but still in a pipeable consistency.

Pipe and Freeze the Churros

Fit a large star piping tip to a pastry bag and fill it with the churro dough. Prepare a baking sheet lined with parchment paper. (I use the backside of the baking sheet.)

TIP: To keep the parchment paper in place while piping, use a bit of the pastry dough as a paste to stick the parchment paper to the pan.

Pipe the churro dough in heart shape. If you would like to have uniform-size hearts, trace heart shapes (a cookie-cutter works well!) on the backside of the parchment paper and use it as a guide.

Freeze the piped churros for at least 2 hours to retain its shape. If you’re not planning to cook them immediately, transfer the pieces to a freezer bag.

Fry the Churros

Deep fry the piped churro dough in moderately hot oil, at around 175 C/ 350 F until lightly browned. Do this in batches, if necessary. Do not overcrowd the pan.

I recommend using a candy thermometer to check your oil temperature. But if you don’t have one, start with medium heat then do a test batch to see if your oil is at the right temperature, and adjust the heat from there. You would know that your oil is too hot if the exterior is already browned yet when you bite the churro the dough is still a bit mushy.

A churro should be crunchy on the outside and light on the inside. And like doughnuts, they should have puffed up a bit after frying.  Once cooked, place on a strainer to drain excess oil or pat dry with paper towels.

Coat with Cinnamon-Sugar

In a shallow bowl, mix together sugar and cinnamon powder. While still warm, roll the fried churros in the cinnamon-sugar mixture.

Best served warm with this Very Versatile Dark Chocolate Sauce!

? Top Tips

  • Preferably, use a candy thermometer to check the temperature of your oil. If your oil is too hot, the inside of the churro will be raw. If your oil is too low, the churro may not puff as much.
  • Add the eggs one at a time: When you are adding the eggs to the mixture, beat each egg until it is thoroughly combined into the mixture before adding the next egg. The goal is to make a dough that is quite firm but still in a pipeable consistency.
  • Make sure that the batter is not too hot before adding the eggs or you might get scrambled eggs.
  • Let the churros drain on a paper towel or strainer briefly (about 45 seconds) before you roll them into the cinnamon-sugar mixture. If they’re too oily, the sugar and cinnamon will just clump up. If they’re too dry, the cinnamon-sugar mixture won’t stick well.
  • Churros are best eaten immediately after they’re cooked, while they’re still fresh and hot. You can also keep them warm inside the oven (while cooking the rest of the batch) until they are served.
  • I don’t recommend reheating leftovers. The experience of biting into a “warm, crispy exterior yet soft and tender inside” is just not there. This has never been a problem for us though; whenever I make churros they are always wiped out!

⁉️ Troubleshooting

My churros are raw inside!?

When your churros are golden brown on the outside but kinda raw (mushy texture) inside, that may mean your oil is too hot. Lower the heat of your pan so they have time to be cooked all the way through before the outside turns golden brown.

❄️ Can I freeze churros?

Uncooked churros can be frozen. Make the choux pastry and pipe the churros onto a baking tray lined with parchment paper. Freeze for about 2 hours. When they’re frozen, transfer the pieces in a Ziploc bag.

Whenever you are craving for a churro just grab and fry what you need – straight from the freezer. If you’re prepping for a party, you can definitely make your choux pastry ahead and cook on the day it will be served. As I mentioned earlier, they are best eaten while they’re freshly cooked.

? Flavors and Sauces

Roll your fried churros into a cinnamon-sugar mixture (most common), or add strawberry flavor by mixing sugar with ground freeze-dried strawberries.

Dipping them in different sauces never fails – dark chocolate sauce, strawberry sauce, caramel sauce, or even dulce de leche.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Heart-Shaped Churros

★★★★★ 5 from 1 reviews
  • Yield: 15 heart-shaped churros
Print
Pin

Description

This recipe makes the best churros – tasty deep-fried sticks of dough, cinnamon-sugar sprinkled and served with warm chocolate sauce for dipping. Whenever I make these, they are always wiped out! Don't be intimated to make churros as they are easy to make and uses pantry ingredients. Make for Valentine's, Mother's Day, weddings, anniversaries, etc.


Ingredients

Choux Pastry

  • 250 ml (1 cup) full-fat milk
  • 113 grams (1/2 cup / 1 stick) unsalted butter
  • 1/2 teaspoon fine salt
  • 1 teaspoon granulated white sugar
  • 250 grams (2 cups) all-purpose flour
  • 220 grams (about 4 pieces of large eggs) eggs (the weight is without the shell)
  • 450 ml (2 cups) vegetable oil (e.g. canola)

Cinnamon-Sugar Mixture

  • 7 grams (3 teaspoons) ground cinnamon
  • 50 grams (1/4 cup) granulated white sugar

Instructions

  1. Make the Choux Pastry. In a medium saucepan, combine milk, butter, sugar, and salt. Mix with a wooden spoon and let it boil on medium heat. Remove from the heat then add the flour and mix well. Return the mixture to the heat to dry it out. Continuously mix with a wooden spoon while pressing the edges. Ensure that flour is thoroughly mixed and no lumps of uncooked white flour can be seen. You should be looking at a dry but soft mixture.
    Transfer mixture into a mixing bowl and let it cool down by using a paddle attachment at low speed. When the mixture is warm add the eggs, one at a time, while the mixer is still running at low speed. The dough should be quite firm but still in a pipeable consistency.
  2. Pipe and Freeze the Churros. Fit a large star piping tip to a pastry bag and fill it with the churro dough. Prepare a baking sheet lined with parchment paper. To keep the parchment paper in place while piping, use a bit of the pastry dough as a paste to stick the parchment paper to the pan.
    Pipe the churro dough in heart shape. If you would like to have uniform-size hearts, trace heart shapes (a cookie-cutter works well!) on the backside of the parchment paper and use it as a guide. Freeze the piped churros for at least 2 hours to retain its shape. If you’re not planning to cook them immediately, transfer the frozen pieces to a freezer bag.
  3. Fry the Churros. Deep fry the piped churro dough in moderately hot oil, at around 175 C/ 350 F until lightly browned. Do this in batches, if necessary. Do not overcrowd the pan.
    Once cooked, place on a strainer to drain excess oil or pat dry with paper towels.
  4. Coat with Cinnamon-Sugar. In a shallow bowl, mix together sugar and cinnamon powder. While still warm, roll the fried churros in the cinnamon-sugar mixture.

Did you make this recipe?

Tag @spoonfulofbutter on Instagram and hashtag it #spoonfulofbutter

Measurements Note: All baking recipes in this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!

Filed Under: Desserts, Recipes

LEARN HOW TO CONVERT YOUR RECIPES INTO A DIFFERENT PAN SIZE

Success! Now check your email to get your guide.

Learn how to convert your recipes into a different pan size.

No more guesswork! I'll send you my FREE Baking Pan Conversion chart. Get it by subscribing below.

EXPLORE MORE RECIPES

Easy Roasted Summer Vegetables Foil Packets

Easy Roasted Summer Vegetables Foil Packets

Korean Beef Stew (Galbi Jjim) | SpoonfulOfButter.com

Korean Beef Stew (Braised Beef Short Ribs)

Meringue Kisses | www.SpoonfulOfButter.com

Vanilla Meringue Kisses

Inside Out Pumpkin Muffins | SpoonfulOfButter.com

Inside-Out Pumpkin Muffins

Spoonful Of Butter owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page.

Reader Interactions

Comments

  1. Kachina

    at

    These are amazing! I really love churros but have never made them before. This heart shape is so cute too.

    ★★★★★

    Reply
    • trish

      at

      They really are pretty and delicious! =)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! Hello!

Thank you for stopping by! I'm Trish...And this space is where I share the meals I cook and the treats I bake: from sweet to savory, and everything in between. Hope you find recipes you want to try! More About Me...

LEARN HOW TO CONVERT YOUR RECIPES INTO A DIFFERENT PAN SIZE

Success! Now check your email to get your guide.

Learn how to convert your recipes into a different pan size.

No more guesswork! I'll send you my FREE Baking Pan Conversion chart. Get it by subscribing below.

You may also like:

pane bianco with tomatoes, basil, garlic and cheese | SpoonfulOfButter.com

Amazon Disclosure:

Spoonful Of Butter is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means fro sites to earn advertising fees by advertising and linking to Amazon.com

Footer

 

LEARN HOW TO CONVERT YOUR RECIPES INTO A DIFFERENT PAN SIZE

Success! Now check your email to get your guide.

Learn how to convert your recipes into a different pan size.

No more guesswork! I'll send you my FREE Baking Pan Conversion chart. Get it by subscribing below.

Follow Me:

  • Facebook
  • Instagram
  • Pinterest

Explore

  • Home
  • Disclosure / Privacy Policy
  • Terms of Use
  • Contact Me

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme