Happy Cinco De Churro!

This Cinco de Mayo, let’s make a pact to forgo the traditional chips and guac. Instead, we’re going give fancy churros a try. I say ‘fancy’ because we’ll be dressing them up with three zinger sugars and sweet sauces.  So grab a margarita (or two: this recipe takes some time) and let’s get celebrating this upscale dessert.

Freaked out about frying? My friend Lorna requires a hazmat suit to feel safe during the process, but in reality, you’ll be fine with a quality thermometer a stainless steel skimmer.

Pink Peppercorn & Cherry Churro with Easy Brandy Sauce

fancy churros

Mexican Espresso Churro with Choco Sauce

fancy churros

Coconut Zesty Churro with Coconut Chocolate Sauce

fancy churros

The fun in this recipe comes from rolling those little bites in some flavorful sugars: traditional cinnamon (and a tinge of Intelligentsia coffee, because why not?), toasted coconut with lime, and my all time favorite, pink peppercorn with dried cherry. These sugars are breeze to put together – just pulse each batch of ingredients in a food processor to get your sugar extra fine.  This way, your fresh-out-the-fryer churros can be easily and evenly coated.

I love street cart churros like the rest of us, but do you ever find that they always feel hollow on the inside? That dough is usually water-based, but this Pate A Choux is milk-based, giving us a delightful billowy center.  They don’t get too crunchy, but damn. They’re delicious. This stovetop dough requires a little muscle, but just think of it as a churro-rep exercise pre-churro feast.

So after you stir the mix, stir, stir, and then stir it some more, pour it into the mixer and check for doneness by looking for the right “drip” consistency (see above).

Are you on your second marg yet? If not, start chugging, then get our your thermometer. Set-up is key: make sure the oil is at the correct temperature, and that your dough is ready to be dropped, then coated.

fancy churros

Once these golden-brown goodies are completely coated, pat yourself on the back, do the Mexican hat dance, and get going with some easy sauces to go along with your churros.

Photos by: Maria Hedrick Photography

Boozey Churro

By TheSweetNerd  

May 2, 2016

  • Prep: 1 hrs
  • Cook: 1 hrs


Churro (Pate a choux)

1 cup whole milk

4 ounces unsalted butter, diced

2 Tablespoons sugar

½ teaspoon salt

1 cup bread flour sifted

3 large eggs

1-2 large egg whites (or more if needed)

Enough oil for deep frying and a fry thermometer

Classic Cinnamon with Espresso

1 cup sugar

1 teaspoon cinnamon or to desired amount.

½ teaspoon super fine-ground espresso coffee, high quality

Lime Toasted Coconut Sugar

1/2 cup sugar

1 cup toasted coconut (unsweetened coconut toasted until golden brown at 350)

1 Tablespoon zest of one lemon

Pink Peppercorn Cherry Sugar

1 cup sugar

1 teaspoon pink peppercorn freshly ground

¼ cup dried cherries

Mexican Hot Chocolate Sauce

½ cup heavy cream

¾ cup Mexican chocolate, chopped (ie: Ibarra)

2 teaspoons strong instant coffee

½ teaspoon vanilla

¼ teaspoon cinnamon

Lime Coconut White Chocolate Sauce

8 ounces high quality white chocolate

1 cup coconut

1 teaspoon rum

Zest of 2 limes

1-2 teaspoons of lime juice (to taste)

Sour Cherry Brandy Compote

1 pound cherries, stemmed and pitted (or frozen)

2/3 cup sugar

¼ cup brandy


Churro (Pate a choux)

1Combine milk, butter, sugar, and salt in a saucepan and bring to a boil over high heat.

2Reduce the heat, and add flour all at once and stir vigorously. Cook stirring constantly with a wooden spoon, until the dough begins to come away from the sides of the pan (about 7-10 minutes). The goal is to get the dough to release steam and dry out a bit.

3Transfer to the bowl of a standing mixer fitted with the paddle and beat at medium speed until cooled to body temperature. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula. Beat in the egg whites. Add extra if needed until dough is the right consistency (use drip method to determine readiness).

4Transfer dough to a piping bag with a star tip to make the churros.

5Heat a pot of canola or peanut oil at 350F and have your sugar(s) ready.

6Pipe the dough into 1 ½ -2” strips, cut and cook until golden brown. Immediately, roll bite size churros in sugar and serve immediately.

Flavored Sugars

1Pulse all items together in a food processor.

Mexican Hot Chocolate Sauce

1Heat the cream to scald and pour over the chopped chocolate. Stir smooth and add spices, vanilla, and coffee. Let thicken as it cools.

Lime Coconut White Chocolate Sauce

1Gently melt chocolate in the top of a double boiler until smooth; remove from the heat. Meanwhile, put coconut milk into a small pot and bring just to a boil over medium heat. Pull off heat, and then add to chocolate and gently stir until smooth and well combined. Let thicken as it cools.

Sour Cherry Brandy Compote

1Rough chop cherries and place in a small saucepan with sugar and brandy. Cook over medium low flame, stirring occasionally, until mixture has thickened slightly. Serve warm.


1 Comment

  • Alicia
    8 years ago

    Looks so delicious and beautiful photos pushing me to try your recipe!