Presented by Torre


  • Pâte choux (pastry dough):
  • 2 cups water
  • 4 oz. butter, cut in small chunks
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 2 cups all purpose flour
  • 4 eggs
  • Vegetable oil for frying
  • Cinnamon sugar or chili-cinnamon sugar
    (see below)
  • Chocolate sauce, your preference

Cinnamon sugar:

  • 1 1/2 cup sugar
  • 2 tsp. cinnamon
  • Chili-cinnamon sugar: 1 1/2 cups sugar
  • 2 tsp. cinnamon
  • 1/2 tsp. cayenne pepper


In a large pot bring water, butter, salt, and pepper to a rolling boil. Remove from the heat and add the flour. Incorporate together, mixing with a wooden spoon. Cook over medium-high heat, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 to 5 minutes. Transfer to the bowl of an electric mixer fitted with the paddle. Mix on low speed until slightly cooled. Raise speed to medium, add whole eggs, one at a time, until a soft peak forms when batter is touched with your finger. Fill a pastry bag with a star tip.  

In a large pot bring vegetable oil to 350°F. Carefully push the pate choux mix to desired size from the pastry bag into the hot oil. Fry the churros until golden brown, about 4 minutes, turning as needed. Remove churros with tongs or slotted spoon and toss in cinnamon sugar of choice. (Work in batches and do not overcrowd pan; check periodically that oil remains at desired temperature.) Serve immediately with chocolate sauce.


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As seen in the Summer/Fall 2021 Issue

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