We’re not quite sure how we got this far in life without realizing you can make churros at home. All it takes is a little dough, a lot of chocolate, and a few inches of oil, and it’s like you’re at the fair.

Our dough of choice for Churros is a Pate a Choux. This tender, flaky, versatile pastry is responsible for most of our favorite French desserts, like Eclair and Profiterole. It works here because it crunches up like a dream, while staying tender and chewy in the middle.

Even though Pate a Choux isn’t at all hard to make, we always fuck it up but, with Churros, flubs don’t really matter. The sizzling hot oil and inherently delicious crispy brown carbs cover all of your sins. Deep frying is a goddamned miracle. So, if you encounter some catastrophe, just get the dough into uniform sticks by whatever means necessary (real talk: we ended up rolling and cutting these motherfuckers), fry it, and stick it in chocolate/your face.


  • One batch of Mark Bittman’s Pate a Choux
  • ¾ cup Granulated Sugar
  • ¼ cup Brown Sugar
  • 4 tbsp Cinnamon
  • a pinch of Salt
  • 1 cup Cornmeal, on a plate
  • 4 inches of fresh Frying Oil– we go halfsies with Peanut and Coconut
  • 1 ½ cups Heavy Cream
  • ¾ cups (or one 4oz bar) Chocolate Chips– we go for hella dark chocolate, but Milk and White are great choices, too another pinch of Salt

You will also need:

  • Big heavy pan
  • Frying Thermometer
  • Metal tongs or another sane getting-shit-out-of-hot-oil utensil

Make the Pate a Choux according to Mark’s obviously perfect directions, and place the dough into a piping bag fitted with a medium star tip (Wilton’s 1M is perfect). Mix together the Sugars, Cinnamon, and Salt in a shallow baking dish.

Place the Oils into a sturdy pan (think: cast iron skillet or dutch oven, not Ikea saucepan from college, ok?) and, using your best common fucking sense, heat the Oil to 360°.

While the Oil heats, pipe the Pate a Choux into 4-6 inch lengths on the plate of Corn Meal. Give each Churro a gentle toss so it’s very lightly coated.

After the Oil reaches temperature, drop in 3-4 Churros at a time. Fry them for about 2 minutes, or until they are crispy and puffy and brown and perfect. Carefully fish them out of the hot oil, give them a little shake, and drop them into the Cinnamon Sugar. Lather, rinse, repeat.

When your last batch of Churros are bubbling away, heat the cream in a small saucepan. Once it’s just steaming, add the Chocolate and stir. The Chocolate should melt pretty quickly and, in just a few seconds, you’ll have sauce.

Serve the Churros with sauce on the side (or drizzled on top, whatever, we’re no chocolate fascists), with a cup of milky coffee.