How can I store the churros?

Freshly baked churros are the best. In the fridge: cooled and unfinished dough can be stored for up to 1 day. In the freezer: unbaked piped churros can be frozen and fried directly from the freezer (cook a bit longer). To reheat: cooled churros can be crisped up briefly in a hot oven.

Can I also bake the churros in the oven?

Not ideal — they become less crispy. Frying really gives the best texture.

Which pumpkin is best for the puree?

Which pumpkin is best for the puree? Butternut or Hokkaido are perfect — soft and sweet in flavor.

Can I replace the sugar?

You can use coconut blossom sugar or a mix with cane sugar.

What if my dough is too runny?

Add some extra flour and mix well, or use less egg when mixing.

Pumpkin Spice Churros with warm chocolate and festive garnish

Name: Pumpkin Spice Churros with warm chocolate and festive garnish
Cook time: 45 min
Total time: 45 min
Yield: 4P (10 bows)
Ingredients: 100 ml milk; 100 g pumpkin puree (preferably homemade or well-drained from a can); 100 g butter; 15 g fine sugar; 1 teaspoon pumpkin spice; a pinch of salt; 150 g flour; 2 to 3 eggs (depending on size); 100 g fine sugar; 1 tablespoon pumpkin spice; 1 teaspoon salt; 400 g dark chocolate (or milk chocolate to taste); seasonal fruit (e.g. banana, pineapple, mango, kiwi); marshmallows; cube cake; and other dippers as desired; neutral oil (such as sunflower or peanut oil, about 500 ml)

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45min

•

Medium

Grace loves churros — and rightly so! This version with pumpkin spice is a party in itself. Extra fancy in bow shapes, deliciously crispy, and rolled in pumpkin spice sugar after frying. Serve with warm melted chocolate, fresh fruit, marshmallows, or even pieces of cake. Perfect for a children's Christmas party, an autumn treat, or a sweet buffet during the holidays. Everything can be dipped, as long as it's fun.

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Ingredients

What do you need?

Quantity: 4P (10 bows)

For the Pumpkin Spice churros
100 ml milk
100 g pumpkin puree (preferably homemade or well-drained from a can)
100 g butter
15 g fine sugar
1 teaspoon pumpkin spice
a pinch of salt
150 g flour
2 to 3 eggs (depending on size)

For the Pumpkin Spice sugar mix
100 g fine sugar
1 tablespoon pumpkin spice
1 teaspoon salt

For the chocolate
400 g dark chocolate (or milk chocolate to taste)

Garnishes (to taste)
seasonal fruit (e.g. banana, pineapple, mango, kiwi)
marshmallows
cube cake
and other dippers as desired

Frying oil
neutral oil (such as sunflower or peanut oil, about 500 ml)

100 ml milk
100 g pumpkin puree (preferably homemade or well-drained from a can)
100 g butter
15 g fine sugar
1 teaspoon pumpkin spice
a pinch of salt
150 g flour
2 to 3 eggs (depending on size)

100 g fine sugar
1 tablespoon pumpkin spice
1 teaspoon salt

400 g dark chocolate (or milk chocolate to taste)

seasonal fruit (e.g. banana, pineapple, mango, kiwi)
marshmallows
cube cake
and other dippers as desired

neutral oil (such as sunflower or peanut oil, about 500 ml)

Make it veggie!

These Pumpkin Spice Churros are naturally vegetarian. Just make sure to choose chocolate without gelatin or animal additives.

Preparation method

How do you make this?

Make churro dough: Bring the milk, pumpkin puree, butter, fine sugar, pumpkin spice and salt to the boil in a saucepan.

Add the flour all at once and stir vigorously with a wooden spoon.

Let the dough dry out over the heat for 2 to 3 minutes, stirring, until it comes away from the pan and forms a dough ball.

Transfer the dough to a cold bowl and let cool briefly. Add the eggs one by one, stirring well each time until you have a smooth, firm but pipeable dough.

Do the “point test”: take some dough with a spoon, drop — it should slide off into a point, not crumble. If not, add some more egg.

Spraying bows: Place the dough in a piping bag with a star nozzle.

Pipe straight churros or festive shapes such as bows or stars onto a baking paper-lined plate.

Let rest in the refrigerator for at least 1 hour to set.

Frying: Heat the oil to 170°C in a deep fryer or deep pan.

Cut around the churros/bows and drop them into the oil with the baking paper. The paper will come off on its own after a few seconds — remove with pliers.

Fry the churros for 2 minutes per side until golden brown.

Let drain on kitchen paper. Then roll immediately in the pumpkin spice sugar mix.

Melting chocolate: Melt the chocolate in a bain-marie (bowl over simmering water)

Serve in a small bowl over a second bowl of hot water to keep warm.

To serve: Place the churros, fruit, marshmallows, cake cubes and the hot chocolate together on a nice bowl or dipping table. Just dip!

Tips

Make the pumpkin puree itself: Blend steamed pumpkin into a smooth puree.
Let the churros cool sufficiently before frying — this way they keep their shape and become nice and crispy.
You can also make smaller shapes: ideal for children.
Extra fancy? Finish with edible gold powder or sprinkles.
Make yourself comfortable and prepare them the day before, then all you have to do is melt chocolate, heat up churos in the oven and put everything on the table.