Churros with caramel salted and butter sauce

Here is the basic recipe for choux pastry that is cooked in the fryer to give this Spanish specialty. Accompanied with a delicious recipe for salted butter caramel sauce.


Recipe for 12 personnes

For the churros

250 Ml
100 Gr
Canola oil
2 Gr
Vanilla extract
3 Gr
200 Gr
Wheat flour
3 Unit(s)
5 Gr
1 Pinch(es)
Cinnamon powder

For the caramel sauce

100 Gr
35 Gr
Salted butter
100 Gr
Cream 35%

Preparation time: 30 min

Preheat your friteuse at 350 °F

  • Preparation for the curros

    In a saucepan bring to boil the water, the oil, the vanilla and the salt. Remove from the stove and add the flour with a wood spoon. Cook together on the fire until the dough pulls away from the edge of the pan. Put the mix in the mixer and add the eggs one by one. Fill a pastry bag and make churros about 15 cm above the fryer. Cut dough with a knife or chisel dropping directly into the fryer and fry until golden brown churros (be carefull to oil spills).

  • Preparation for the caramel sauce

    In a saucepan, cook the sugar until it becomes a blonde color. Add butter and mix. Add the cream, whisk and boil for about 2 minutes until the mixture is smooth.

If you have cooked churros, do not hesitate to freeze. You only have to reheat in the oven so that they regain their crisp texture.

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