Honestly I think chef John is the greatest chef on YouTube. No ego, Short, concise easy to understand videos, recipes are nothing too complicated with great results every time.

The man is a national treasure!

@Food Wishes I couldn't agree any less 😀

And doesn't go to hog the limelight... Keeps it real 😎👍🙌👏 & LEGIT ✌️

Totally. Every recipe works. The man needs a medal.

I agree that chef John is great but there is always room for improvement. Please post the ingredient amounts in metric too. Thanks

I like these because when I'm baked I don't want to risk deep frying anything.

@hxhdfj ifzir st c A very, VERY underrated comment 🤣🤣👏🏻

Except the old brainy brainy.

I love you Chef John. Your humor never fails to cheer me up.

I've been following chef john for almost 8 years Ive followed some of his recipes to the letter (the salmon+sandefjordsmor sauce is my all-time favourite!) and hes never disappointed me, not once! I'm not a regular cook at home but when I do the family enjoys every bite of it because I made it your way. Thank you chef! Love and respect from saudi arabia

Agreed !! Every time it's great!

​@Lils that's right that what I love about it too. Greetings from Argentina 🇦🇷

This is why I love the internet! It brings people together across cultures and oceans.

"The next person to complain about a jagged edge on a homemade churro, will be the first." Classic Chef John.

Chef John when you say 'don't worry, it will work out...' I absolutely believe you 💞

So we all agree that chef John is loved by all of us and how many times do we enjoy listening to his unique voice while cooking. I feel Chef John needs his own prime time show. Thank you!!!!!! Your biggest fan

@hxhdfj ifzir st c  HAHAHAHAHA!!!!!!!!!!! You made my weekend all good points and it's probably why I love YouTube and despise television

This is it, with no bullshit commercials every 30 seconds. Be careful what you wish for, because a 'prime time show' would be dumbed down to unwatchable levels by any producer in the business. They'd probably turn it into a goddam competition and bounce people off the island. And if he's busy doing some show for drooling idiots, he's not going to make these videos. You can't have both anymore... stupid people are where the views/clicks are and they don't like good content because they're stupid. They like fire, boobs, drama, and kicking people off of islands.

These look so good! I bet they'd taste great with a cinnamon roll-type dip too. Yum ♥️

Many options to dip... I was thinking some sort of cream custard or eggnog flavored dip. Vanilla pudding... or a can of whipped cream. Mocha chocolate coffee frosting?

Thank you chef John, delicious recipe. I'm eager to learn the Spanish hot chocolate one!

I've been following countless amounts of food shows on youtube for years, a lot of them are created in the US and very often use vegetable oil spray which I'm very envious of since I live in Sweden and just can't find them anywhere in stores here, it's like the entire concept is completely unknown or looked down upon in some way here, lol. It's so convenient! I don't understand how it's not widely available here.

You might find it on a professional restaurant site or shop. I agree with you, an air pumped bottle is useless, sends out a stream then clogs...

@Kw kw I've tried that :P it doesn't come out in a wide spray pattern like the cans, you need pressure for that! Doing that just squirts small single streams of oil which is pointless :d

Buy a spray bottle and put some oil in? Must be able to get on amazon.

LOVE CHEF JOHN!! I'm just a home cook.. but my friends think I'm some kinda chef thanks to this channel!! I've made maybe 15 of his recipes so far, and every one is a hit. Whenever i feel down or depressed.. I watch a few videos here.. and suddenly I get excited about something.. I wanna DO something.. I wanna MAKE that! Chef John.. the food you teach us to make is fantastic.. but the WAY you do it... is food for the soul... Thank you.

You're a great man Chef John. Hope for more videos from you.

@ᴍᴇꜱꜱᴀɢᴇ ᴍᴇ ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ👉Raina_Huang👈 Send money chef I'm dirt poor lol. Try to steal from someone else...

When ever I need a recipe…I search him out. I love his methods and they always turn out💖

You're the first chef I ever saw that made the food and the method the star, instead of yourself. It was what taught me how to cook. And now, you almost have 1 BILLION channel views. Nice work, Chef John.

love this! i might actually make these--i'd never make the fried ones! ann reardon of how to cook that made her own piping bags complete with fancy tips, like star tips, by reinforcing the corner of the bag she wanted to cut with scotch tape and then cutting in the fancy shapes. :)

That probably works for frosting, but choux pastry (the dough here) can be veeeerry stiff, so I would be surprised if tape was stiff enough to make lines in it. But if you try it and it works, please let us know!

Regardless of anything else, you have to love a recipe that has, mixing and mashing, smearing and smashing, as well as, the old Shaka Shaka.

@Linda in Paris Yes! And, freakishly small spatula !

And introduces a freakishly small LONG HANDLE wooden spoon !!!

"But eventually if we keep at it they will so do not under any circumstances get discouraged" I need that calming reassuring voice with that saying in my life as a constant reminder

Those look amazing and I'll give them a try for sure☺️ however, they are not Spanish churros, maybe closer to the way they do them in Latin America or some french pastry recipes. Anyway, always a pleasure to check any of your recipes, this channel is an absolute blessing, much love from Spain 😍

That's wonderful, I am always happy to see alternatives to deep frying

@neuvocastezero 1 I was taught never to fiercely reheat oil or fat and old habits die hard…although I’m quite happy to eat the same outside my house !!!

@neuvocastezero 1 I would do it if I had a pro temperature controlled deep fryer and enough money to use avocado oil and throw it away after one use.....

Deep frying at home is something to be avoided at all costs.

i would highly recommend chiles en nogada as a topic for the videos, they're not terribly challenging, but taste very good, and have interesting ingredients. theres also a number of moles and salsas of mexico down into south america that i would highly recomend checking out incorporating many native species worth a bit of time in the spotlight

I’m definitely gonna try these!!!! Thank you for the recipe

Gonna make this for my little one who is a churro fanatic. Thanks Chef John 😊

After seeing this video, I had to make them. They were delicious. Thank you Chef John!! 😊

Beautiful eggs! Wonderful technique and instruction…. As always

Made these today -- absolutely amazing! Thank you!

Brilliant. I really appreciate you accompanied them with the hot chocolate they make in Spain. :)

This looks absolutely scrumptious 😋!!! Must give it a try. Thank you❤

Chef John is that uncle we all wish we had.

I have to try this ❤ they look just like the fried. Thx Chef John😊

im gonna try a gluten free version, I'll let you know how they turn out... looks delicious! 😋

Gluten-free might be challenging because this type of dough relies on the gluten and egg for structure. Interested to hear how your sub comes out (former pastry chef here).

I was thinking exactly the same thing! Can you update this post once you're done, with the type(s) of flour you use and everything? 😊

So, a butter based pastry that's normally deep fried, is now gonna taste even more like butter? You sir, are a genius!

They look so good. Gotta love them.

Yummy!

When I fall into funk he always lifts me out 😂 I agree best chef on YouTube. Thanks for sharing you with us❤

Ahh...the classic choix pastry! So simple to make, yet so versatile!

@swisski You're right! It'd been years since I'd spelled it, but I knew what it was called! Haha! 😁

* choux 😉

Yes I think a convection oven/air fryer would make them crispier, though you’d probably have to adjust the temperature a little lower

That's is exactly how i like my hot chocolate. Nice and thick. Though i'm not that sure about those churros. Haven't ever tried the mexican style churros, with eggs and butter. Traditional churro dough in spain is made with just water flour and salt. The result is a crispy outside and a slightly tender inside, with all the flavour from the extra virgin olive oil they are fired in.

One of your best videos yet!! ❤

I’m curious if I could get away with the air fry button instead of baking and compare and contrast the two. I haven’t made churros in over a year out of laziness of cleaning the oil

I have tasted and liked churros a little, but I never knew you could dunk them in hot chocolate, making this recipe much more likely to happen in my kitchen!

Also, to add to that. Spanish churros are less rich than theese, since they don't have butter nor eggs, after you finish mixing the hot water and the flour ( a bit of salt added to the water) they go straight to the hot oil.

Carnation, Swiss Miss, or even the excellent Trader Joe's "European Sipping Chocolate" ain't gonna cut it, though. The hot chocolate shown is so thick it's barely drinkable, but you *can* drink it (in sips, and with a spoon handy to deal with the last bits that refuse to leave the glass) and just by itself it's heavenly. There's a tiny little chocolaterie in Heidelberg, Germany, on St. Anna Gasse, just off the Hauptstrasse that used to (maybe still does, it's been a while) serve that kind of hot chocolate. Forget the ruined, pink castle, St. Anna Nr.1 is the real reason to visit 😋 OK, one of them 😉

in Spain that's how they are served :)

I don't have an open star tip like Chef John's, so I dampened my hands, made ropes, cut them to length. Fun like playdough LOL. I think they will taste fine. Choux pastry is lovely no matter what!

Mine, mine, all mine! Thank you, chef John!

I cannot wait for the freaking Spanish cocoa video you have no idea how long I’ve wanted to try it you have no idea

Here in Chile, we don't do granulated sugar and cinammon, we do powdered sugar. You should try it!

Good idea, but I enjoy the crispy texture of granulated sugar. It's amazing, and contrasts the churro.

This might just be me, but I like to add a shake of cayenne in with the cinnamon sugar

Eh, I like to add a shake of cinnamon sugar to my cayenne.

This is the "rich" version of churro dough (basically pate-a-choux like in eclairs). Classic Spanish churros use a "poorer" version, as their dough only contains boiling water, flour and salt. I. e. no butter and no eggs. Ideally it should puff up just like the choux version, but I think it's harder to achieve. It's also stiffer and requires a churrera (a handheld churro press device) to pipe out. I tried it once, and failed miserably :)

Thank you Chef John 👍

Have a fantastic friday everyone!

Thank youuuu

chef john you are a blessing

Make them a bit bigger and fill them with cream and you've got yourself a few eclairs or windbags, which is arguably the one kind of pastry that's better than churros :D

Will be interested to see whether his hot chocolate recipe can be thickened up for this purpose...

This is terrific!!! Thanks!

My dad used to say that he stood there and watched the water simmer because he shot microwave beams from his eyes to heat the water faster.

Chef John, you are like a big hug 😊

Looks great!

I kinda expected a shake of cayenne pepper added to the cinnamon sugar....😋

These look very Yummy! Do you think they would work with almond flour?

I might try these with gluten free flour for my sensitive little tum tum. Excited!!!!

Please post a video of you making a Chantilly berry cake.🍰💕

Omg i need to try this immediately!!!!!

I've noticed that if you bake things at a high temperature, and completely submerged in fat, it's almost as good as frying it! But way healthier, because it's baked!

@Ultracity6060 phew !!!

@Linda in Paris You can rest easy, I was only joking.

Having a pan full of that amount of hot oil in an oven frightens the life out of me. It's bad enough preheating a couple of centimetres for Yorkshire pudding. Please be very very careful...

Good idea! This could revolutionize fried chicken. Actually it might be a great way to keep your oil at a very specific temperature, because it can't get hotter than the air in the oven, and the oven can be dialed in to a specific temperature, while a burner cannot. I also suggest warming up your chicken in the oven before dropping it in the oil, so the oil temperature doesn't drop very much at the beginning.

Making pate' choux is a fundamental skill that is endlessly rewarding!

1:05 You are so funny! I understand why we need to wait, but I still laughed at this 😂

Man these look good!

Those look good. Hold the chocolate sauce!

BTW always use a silpat printed side up and clean by soaking overnight in water and dishwasher tab.

Looks like a great candidate for the air fryer

I'm jealous of your stove. That is slick.

Secret ingredient is salt? Salt? Where's the cayenne pepper? Okay, you ALMOST redeemed yourself,Chef John, with the hot chocolate.

What if the butter has not melted when the water is at a rolling boil?

Chef John..... your the bomb. Love ya

You bring so much joy into the world ❤

I want John and Kenji to get together on some videos!

Thanks chef john great dessert for tgif.

Your piping bag and mine both had at least 1/3 of the choux pastry after filling the one sheet. What to do with the rest? Second batch? Thanks. Obviously I'm trying them now!

I'm curious tho, can you deep fry this dough? Or is that a different recipe?

The best part about driving north across the border from Tijuana was the Churros, fresh and warm.

I'd definitely want a different dip. Never cared for the combination of cinnamon and chocolate.

When you added cayenne pepper to the chocolate it blew my mind!!!!

You forgot that you have to stare at your water VERY INTENTLY. Stare into it like it owes you money, STARE. The moment you sneeze or blink, it will start to simmer 🤣

Can’t believe you squeezed in the Cayenne!! 😂

If how crispy they are matters, maybe you shouldn't use melted butter at the end. Butter contains water which will soften them slightly but a pure fat shouldn't do that, so should give slightly crispier results. If the butter flavour is important it might worth using clarified instead.

Lovely - eclairs are also baked - not fried! I’ve yet to hear complaints

I would like to see how these do in an air fryer

fallafel is just as good baked as it is fried i will die on this hill

Wait,what?….(Baked),i was hoping you were going to make Cajeta for the dip,Definitely will be making this recipe

Would using the convection setting help crisp these?

The dough is a choux dough. In short, you're making éclairs, except not filled with cream. My Spanish family, including my mom, would not call that churros, for sure. It might be good but really not churros. Thanks anyway ❤

Looks like modified Lady Fingers to me!😈 Wonder how they'll work in a Tiramisu?😈✌🏻

Let us know if it works when you try. It is a different kind of dough, but would love to know if it works.

Your voice sounds much healthier. It doesn't sound like youre labouriously exerting too much energy just to talk anymore

Serve with a few shakes of cayenne.

Now not including the chocolate sauce recipe was just plain cruel, Chef John! You are the Jean Lafitte of methods incomplete.

Convection oven probably would make it taste more fried

Anyone has any idea if I can brush them with milk instead of butter? 🤔

Nope, would make them soggy.

Perhaps I'm being ignorant but... aren't these just eclairs shells that aren't filled?

Wao great 👌

Great Recipe Chef John. But Churros should be dipped (or filled up) with a generous amounst of dulce de leche!!

​@justsomeofmyfavs I had churros in the cafe, where they supposedly create it, in Madrid, It was such a disappointment. In the streets you can also find with custard. But with dulce de leche is much, much better...

Classic Spanish churros are eaten with hot chocolate, just like chef John is showing here.

With all due respect, John, you do not NOT fry churros. I am willing to make these but I will not refer to them as churros! Sorry, grew up in a Mexican neighborhood. Carry on!

A perfect San Francisco rainy evening treat while watching film noir

Great, but have you ever tried TULUMBA? It's just so much better than Churro.

@justsomeofmyfavs Well sure, there are people that prefer dry sweets, and there's me, I just adore when they are juicy and tender. I will search for his tulumba recipe for sure, I love our chef John! 😁

I think he already has done tulumba recipe on his channel. And better or worse is a matter of taste. Churros are very popular for a reason.

Absolutely!

Woowwww❤❤❤❤❤