Restaurant Recipes

Christopher's Fermier Brasserie
Churros con Chocolate

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  • Vegetable oil or olive oil for frying
  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs, beaten until smooth
  • 1/4 cup + 4 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • 4 ounces dark chocolate, chopped
  • 2 cups milk
  • 1 tablespoon cornstarch


  1. Heat 1 to 1 1/2 inches of oil to 360 degrees F.
  2. In a 3 quart saucepan, bring water, butter and salt to a rolling boil. Stir in flour; stir vigorously over low heat until mixture forms a ball, about 1 minute. Add beaten eggs; stir to combine well.
  3. Spoon mixture into a decorators' tube fitted with a large star tip. Squeeze 4-inch strips of dough into the hot oil. Turning once, fry until golden brown, about 2 minutes. Drain on paper towels. Mix cinnamon and sugar. Roll churros in the cinnamon mixture.
  4. Place the chocolate and half the milk in a pan over low heat; stir until the chocolate has melted. Dissolve the cornstarch in the remaining milk; whisk into the chocolate mixture. Whisking constantly, cook mixture over low heat until mixture has thickened, about 5 minutes. Remove mixture from heat; whisk to make smooth.
  5. Serve with churros.


Chef Christopher Gross - Christopher's Fermier Brasserie & Paola's Wine Bar, Phoenix, Arizona -

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