Miguel Mastre’s Churros Con Chocolate: Recipe

We recently attended a cooking demonstration by celebrity chef and Moro brand ambassador Miguel Mastre and were impressed at how easy he made cooking an array of Spanish dishes look. We wanted to share one of Miguel’s recipes with you and couldn’t go past the classic crowd pleaser, churros con chocolate. Deep fried sticks of sugar coated goodness with chocolate dipping sauce is sure to impress pretty much anyone you make these for (unless they are one of those “I quit sugar” people!). The taste of Spain in your own home – what more could you want!

miguel mastre churros con chocolate recipe

Preparation Time: 20 minutes     /     Cooking Time:  10 minutes     /     Serves 4-6



  • 250ml milk
  • 1tsp (5g) caster sugar
  • 50g unsalted butter, chopped
  • 2 vanilla beans, split, seeds scraped out
  • 115g plain flour
  • 3 egg yolks
  • caster sugar to dust
  • 2 litres Moro El Delicado Light Taste Olive Oil (or equivalent)

Chocolate Sauce

  • 100ml condensed milk
  • 200g dark eating chocolate, chopped
  • Splash of milk
  • Splash of rum
  • 115g plain flour
  • 3 egg yolks
  • caster sugar to dust


  1. To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot. Add chocolate. Whisk until smooth before whisking in milk and rum. Remove from heat and cover to keep warm.
  2. To begin making the churros dough, bring the milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan. Discard the vanilla beans and then remove the saucepan from heat.
  3. Sift the flour into the milk, sugar, butter and vanilla mixture. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat and stand, covered with plastic wrap, for 10 minutes.
  4. Beat in egg yolks with wooden spoon or in the mixer, one at a time. Spoon the dough into a piping bag fitted with a 2cm n9 or n11 star nozzle.
  5. Heat oil to 180°C (when a cube of bread turns golden brown, oil is hot enough). Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.
  6. Deep fry churros until golden brown, then drain on absorbent paper. Dust with caster sugar and serve with warm chocolate sauce.


This recipe uses the classic dark chocolate dipping sauce but you can really use any sauce you want. Dark chocolate, milk chocolate, white chocolate, salted caramel or anything else you can think of is perfectly fine. Don’t feel like you have to be restricted here – experiment!

Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.


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