Churros and Cream: Easy Spanish Dessert Recipe

Churros and cream is a beloved Spanish dessert of crisp, cinnamon-sugar fried dough served with a thick, cool dipping sauce. The contrast between the hot, crunchy churros and the smooth, lightly sweetened cream makes this a genuinely irresistible treat. This recipe delivers restaurant-quality results at home with simple ingredients and clear steps.

Ingredients

1 cup (240 ml) water
2 tablespoons (28 g) unsalted butter, cut into pieces
1 tablespoon (12 g) granulated sugar
1/4 teaspoon salt
1 cup (125 g) all-purpose flour
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
Vegetable oil, for frying (about 3 cups / 720 ml)
1/2 cup (100 g) granulated sugar, for coating
1 teaspoon ground cinnamon, for coating
1 cup (240 ml) heavy cream, cold
2 tablespoons (30 g) powdered sugar, plus extra for dusting
1/2 teaspoon vanilla extract (for the cream)

Instructions

Make the cream: In a medium bowl, combine the cold heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Cover and refrigerate while you prepare the churros.
Prepare the choux dough: In a medium saucepan, combine the water, butter, 1 tablespoon sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat.
Add eggs: Let the dough cool for 2-3 minutes. Beat in the eggs one at a time, stirring vigorously after each addition until fully incorporated. The dough should be glossy and hold its shape. Stir in 1/2 teaspoon vanilla extract.
Heat oil: Pour about 2 inches (5 cm) of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer. If you don’t have a thermometer, a small piece of dough dropped in should sizzle and float to the surface within 30 seconds.
Pipe churros: Transfer the dough to a piping bag fitted with a large star tip (about 1/2 inch / 1.25 cm opening). Squeeze out 4-inch (10 cm) strips directly over the hot oil, using scissors or a knife to cut the dough at the tip. Do not overcrowd; fry in batches of 3-4 at a time.
Fry: Fry for 2-3 minutes per side, turning occasionally with tongs or a slotted spoon, until golden brown and crisp. The churros should be cooked through but still tender inside.
Coat: Remove churros with a slotted spoon and drain briefly on paper towels. While still warm, roll in the cinnamon-sugar mixture (1/2 cup sugar + 1 teaspoon cinnamon) until fully coated.
Serve: Arrange the warm churros on a platter with the chilled cream on the side. Dust the cream with a little extra powdered sugar if desired. Serve immediately.

Tips

Oil temperature matters: Keep the oil at a steady 375°F (190°C). If it’s too cool, churros absorb oil and become greasy; if too hot, they brown too quickly and stay doughy inside. Use a thermometer and adjust the heat between batches.
Dough consistency: The dough should be thick and pipeable but not stiff. If it seems too dry, add a teaspoon of water. If too wet, beat in a tablespoon of flour. The eggs are key; make sure they are at room temperature to incorporate smoothly.
No piping bag? Use a heavy-duty resealable plastic bag with a corner snipped off. The churros won’t have the classic ridges, but they’ll still taste great.
Make ahead: The cream can be made up to 24 hours in advance and kept refrigerated. The churro dough can be made a few hours ahead and kept covered in the fridge; let it come to room temperature before piping.

Serving Suggestions

Serve churros and cream warm, immediately after frying, for the best texture. The cream is a classic dipping sauce, but you can also drizzle the churros with melted chocolate, dulce de leche, or caramel sauce. For a festive touch, sprinkle with extra cinnamon or a dash of orange zest. This dessert pairs wonderfully with a small cup of strong coffee or a glass of cold milk.

Variations

Chocolate cream: Melt 2 oz (55 g) dark chocolate and fold it into the whipped cream for a richer dip.
Spiced sugar: Add 1/4 teaspoon of nutmeg or cardamom to the cinnamon-sugar coating for a warm, aromatic twist.
Baked churros: For a lighter version, pipe the dough onto a parchment-lined baking sheet and bake at 400°F (200°C) for 15-18 minutes until puffed and golden. They won’t be as crisp as fried, but still delicious.
Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly softer, but the flavor remains excellent.

Storage and Reheating

Churros are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day. Reheat in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to restore some crispness. Avoid microwaving, as it makes them soggy. The cream can be refrigerated for up to 3 days; re-whisk briefly if it separates. Do not freeze churros, as they become limp and lose their texture.

Frequently Asked Questions

Why are my churros soft and doughy inside? This usually means the oil wasn’t hot enough, so the churros cooked too slowly and absorbed oil. Make sure the oil is at 375°F (190°C) and fry in small batches to maintain temperature.

Can I use a different type of flour? Yes, but the texture will change. All-purpose flour gives the classic crisp exterior and tender interior. Bread flour will make them chewier, while cake flour will make them more delicate but less crisp.

Can I make the churro dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 4 hours. Let it sit at room temperature for 15 minutes before piping. The dough may be slightly more difficult to pipe when cold.

How do I know when the oil is ready without a thermometer? Drop a small piece of dough into the oil. If it sizzles and floats to the surface within 30 seconds, the oil is ready. If it sinks and stays at the bottom, it’s not hot enough.

What can I use instead of a star tip? If you don’t have a star tip, you can use a plain round tip or even a cut corner of a plastic bag. The churros will be smooth instead of ridged, but they’ll still taste wonderful.

Can I use a different oil for frying? Yes, any neutral oil with a high smoke point works well, such as canola, sunflower, or peanut oil. Avoid olive oil as it imparts a strong flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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