Print Recipe

Christopher's Fermier Brasserie
Churros con Chocolate



  • 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 plus 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.

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


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.