Churros with Chocolate Peanut Butter Sauce

Serves 1
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Directions

  1. 1Boil 1 cup of water, 2 tablespoons of butter, 2 tablespoons of sugar, and a good pinch of salt until everything is melted.
  2. 2Boil 1 cup of water, 2 tablespoons of butter, 2 tablespoons of sugar, and a good pinch of salt until everything is melted.
  3. 3Boil 1 cup of water, 2 tablespoons of butter, 2 tablespoons of sugar, and a good pinch of salt until everything is melted.
  4. 4Turn off the heat.
  5. 5Turn off the heat.
  6. 6Turn off the heat.
  7. 7Add 1 cup (160 grams) of flour and mix until it forms a ball, allowing the residual heat to thicken the dough.
  8. 8Add 1 cup (160 grams) of flour and mix until it forms a ball, allowing the residual heat to thicken the dough.
  9. 9Add 1 cup (160 grams) of flour and mix until it forms a ball, allowing the residual heat to thicken the dough.
  10. 10Let the dough cool down for 3 to 5 minutes until it is just warm.
  11. 11Let the dough cool down for 3 to 5 minutes until it is just warm.
  12. 12Let the dough cool down for 3 to 5 minutes until it is just warm.
  13. 13Add eggs one by one to the warm dough without scrambling them.
  14. 14Add eggs one by one to the warm dough without scrambling them.
  15. 15Add eggs one by one to the warm dough without scrambling them.
  16. 16Get a piping bag and a large star-shaped tip.
  17. 17Get a piping bag and a large star-shaped tip.
  18. 18Get a piping bag and a large star-shaped tip.
  19. 19Fill the piping bag with the soft dough.
  20. 20Fill the piping bag with the soft dough.
  21. 21Fill the piping bag with the soft dough.
  22. 22Pipe your preferred length of churros onto a sheet tray lined with parchment paper.
  23. 23Pipe your preferred length of churros onto a sheet tray lined with parchment paper.
  24. 24Pipe your preferred length of churros onto a sheet tray lined with parchment paper.
  25. 25Deep fry the churros over high heat until golden brown.
  26. 26Deep fry the churros over high heat until golden brown.
  27. 27Deep fry the churros over high heat until golden brown.
  28. 28While still hot, roll the churros in a mixture of white sugar and cinnamon powder.
  29. 29While still hot, roll the churros in a mixture of white sugar and cinnamon powder.
  30. 30While still hot, roll the churros in a mixture of white sugar and cinnamon powder.
  31. 31Dilute the chocolate peanut butter (Skippy Chocolate Stripe) with a splash of cream and water.
  32. 32Dilute the chocolate peanut butter (Skippy Chocolate Stripe) with a splash of cream and water.
  33. 33Dilute the chocolate peanut butter (Skippy Chocolate Stripe) with a splash of cream and water.
  34. 34Mix and melt the chocolate peanut butter mixture shortly over low heat until you get a silky smooth sauce.
  35. 35Mix and melt the chocolate peanut butter mixture shortly over low heat until you get a silky smooth sauce.
  36. 36Mix and melt the chocolate peanut butter mixture shortly over low heat until you get a silky smooth sauce.

Ingredients

  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • eggs
  • eggs
  • eggs
  • white sugar
  • white sugar
  • white sugar
  • cinnamon powder
  • cinnamon powder
  • cinnamon powder
  • creamy peanut butter
  • creamy peanut butter
  • creamy peanut butter
  • splash cream
  • splash cream
  • splash cream
  • splash water
  • splash water
  • splash water

Equipment

piping baglarge star-shaped tipsheet trayparchment paper

Tips

  • Use a star-shaped tip to give churros ridges for more even cooking.
  • Pipe churros onto parchment-lined sheet trays to fry them uniformly.
  • Roll hot churros in a sugar and cinnamon mixture.