Let yourself be seduced by the delicacy of our churros with our delicious toppings.



Salad bowl


Pastry bag with wide fluted tip

High-sided saucepan



250g flour

25cl boiling water

40g semi-salted butter

1 pinch of sale

1L neutral frying oil (preferably peanut or groundnut)

100g sugar

La Patelière salted butter flavoured caramel topping

La Patelière chocolate topping

Top tip

The mixing stage in the saucepan can be done in a food processor with a leaf attachment.


Let's get baking!

In a bowl, mix together the dry ingredients, flour and salt.
Bring the butter and water to the boil in a saucepan. Add the flour and salt mixture over a low heat. Mix with a pastry blender.

Pour your churro batter into a piping bag with a wide, fluted tip.
Heat your frying oil to 180°C in a high-sided pan, taking care not to put more than 3 cm of oil in the bottom.
Once the oil is hot, drop 10-15 cm long sticks of pastry into the pan and cook for 3 minutes, until the churros are golden brown.

Sprinkle with sugar and serve with salted butter caramel topping and/or chocolate topping for even more indulgence.

Enjoy your meal!

Discover our other ingredients

Our other recipes

Red fruit ice cream

Coconut and chocolate yoghurt ice cream

Pistachio Raspberry Tiramisu

Caramel and salted butter drip cake