Description
This delightful recipe for Heart-Shaped Churros offers a fun and romantic twist on the classic Spanish treat. Crispy on the outside and tender on the inside, these churros are dusted with cinnamon sugar and served with a rich, velvety chocolate dipping sauce. Perfect for sharing with loved ones or to impress at a special occasion, this recipe balances fun shapes and indulgent flavors with straightforward preparation.
Ingredients
Scale
Churro Dough
- 1 cup water
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 tbsp unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Vegetable oil (for frying)
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Chocolate Dipping Sauce
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
- Make the Churro Dough: In a medium saucepan, combine water, 2 tablespoons of granulated sugar, salt, and unsalted butter. Bring the mixture to a simmer over medium heat until the butter is completely melted. Stir in the all-purpose flour until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and allow the dough to cool slightly so it can be handled safely.
- Add Eggs and Vanilla: Once the dough is cool enough to touch, add eggs one at a time, mixing thoroughly after each addition to achieve a smooth and cohesive dough. Stir in the vanilla extract and ground cinnamon until evenly incorporated.
- Heat the Oil: Heat vegetable oil in a deep pot or fryer to 350°F (175°C) to prepare for frying. Use enough oil to allow the churros to float while frying.
- Shape the Churros: Fill a piping bag fitted with a large star tip with the churro dough. Pipe heart-shaped churros onto parchment paper for easy transfer. Carefully slide the shapes into the hot oil, frying a few at a time to avoid overcrowding. Fry until golden brown, about 2 to 3 minutes per side.
- Drain the Churros: Use a slotted spoon to remove the churros from the oil and place them on paper towels to absorb excess oil.
- Cinnamon Sugar Coating: In a shallow dish, combine 1/2 cup granulated sugar with 1 teaspoon ground cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture until fully coated.
- Make the Chocolate Dipping Sauce: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add semisweet chocolate chips, stirring until the chocolate is fully melted and the sauce is smooth and glossy.
- Serve: Present the warm heart-shaped churros alongside the chocolate dipping sauce. Dip and enjoy this sweet and romantic treat.
Notes
- Ensure the oil temperature remains steady at 350°F to achieve crispy churros without absorbing too much oil.
- You can prepare the churro dough ahead of time, but add eggs and vanilla just before frying for the best texture.
- The heart shape adds a fun twist but piping traditional straight churros works as well.
- The chocolate dipping sauce can be kept warm in a double boiler if serving over time.
- For a dairy-free option, substitute butter with a plant-based alternative and heavy cream with coconut cream.
