Heart Shaped Churros
Published: February 12, 2026
If you don’t know what to make for Valentine’s Day, these Heart Shaped Churros are such a fun and adorable dessert idea. They’re crispy on the outside, soft on the inside and surprisingly easy to make at home.
These Heart Shaped Churros are the perfect treat for Valentine’s Day. They’re sweet, festive and a cute way to surprise someone you love. While they’re inspired by traditional Churros, this version is slightly different and much more home-friendly. Classic Churros are typically made with just water, flour, salt and a tiny bit of oil. The dough is quite firm, which makes it a little tough to pipe, especially if you’re making them at home without professional equipment.
That’s exactly why I went for a version that’s easier to handle but still just as delicious. This dough is smoother, easier to pipe and much more manageable for home bakers. You still get that crispy exterior and soft, tender interior that makes Churros so addictive. I served these with a delicious dark chocolate Ganache made of 70% dark chocolate chips from The Cocoa Circle.
Tools you will need for this recipe
Open Star piping tip - I used a 14 mm star tip.
Piping bag - Use a strong, sturdy piping bag since the dough is quite thick and heavy. A weaker bag might tear while piping. If needed, you can double-bag for extra support.
Saucepan - You’ll need this to cook the dough on the stovetop.
Pan or pot for frying - A deep pan or pot works best for frying. Make sure it’s wide enough so the Churros can float and cook evenly without sticking together.
Food thermometer - Essential for monitoring the oil temperature. Keep it between 170°C and 180°C for perfectly golden, crispy Churros that cook through properly.Az űrlap alja
Tips and tricks
→ Make sure the oil is at the right temperature - If the oil is too hot, the Churros will brown too quickly on the outside and stay raw inside. If it’s too cold, they’ll absorb too much oil. Aim for steady, medium heat so they turn golden and crisp.
→ Let the dough cool before adding the eggs - After cooking the flour mixture, allow it to cool slightly before mixing in the eggs. If it’s too hot, the eggs can scramble and affect the texture.
→ Freeze the piped hearts for 30 minutes - Once you pipe the heart shapes, freeze them for 30 minutes. This helps them hold their shape when frying and makes them easier to handle.
→ Pipe each heart onto separate parchment paper squares - This makes transferring them into the oil much easier and prevents them from losing their shape.
→ Be patient when piping - The dough is thick, so it takes a bit of pressure and patience.
→ Use a heavy-duty piping bag - A strong piping bag (or even double bagging) helps prevent bursting since the dough is quite firm.
→ Refine the shape after piping - After piping the heart, gently adjust and clean up the shape. I used the back of a wooden spoon to smooth the curves and make the hearts look more defined.
→ Coat in cinnamon sugar while hot - Roll the Churros in cinnamon sugar while still hot it sticks perfectly.
→ Serve immediately - Churros are best enjoyed fresh and warm, when the outside is crisp and the inside is soft and tender.
Frequently asked questions
1. Why are my Churros raw inside?
Your oil was likely too hot. Try frying them at a slightly lower temperature so they cook evenly inside and out. Try to keep the oil between 170°C and 180°C.
2. Why are my Churros greasy?
If the oil is too cold, the dough will soak it up instead of frying properly.
3. What oil should I use for frying?
Use a neutral oil with a high smoke point, like sunflower or vegetable oil.
4. Why did my piping bag break?
The dough is thick and heavy, so make sure to use a strong piping bag. Avoid thin disposable ones if possible.
5. What can I serve Churros with?
Classic options are chocolate sauce, dulce de leche or even Nutella. They’re also great plain with cinnamon sugar.
6. Can I freeze churros?
Yes, you can pipe the raw dough onto parchment, freeze until solid, then fry directly from frozen.
7. How long do churros stay fresh?
They’re best enjoyed right after frying, but you can store leftovers in an airtight container for up to a day.
Ingredients you will need for this recipe
Water
Unsalted butter: Adds richness and flavor to the dough.
Vanilla extract and vanilla bean paste
Granulated sugar: Lightly sweetens the dough.
All purpose flour: The main structure of the Churros. It thickens the mixture into a smooth, pipeable dough.
Eggs: I used large eggs in this recipe.
Granulated sugar (for coating): Gives the Churros that classic sweet, crunchy finish.
Cinnamon: For coating. You can adjust the amount to taste.
Chocolate Ganache, for serving: I made a delicious homemade Chocolate Ganache using 70% dark chocolate chips from The Cocoa Circle.
Sunflower oil, for frying
Step by step instructions with photos
1. Let’s prepare the Churros.
2. In a saucepan or skillet combine the water, vanilla extract, sugar, salt and butter.
3. Cook over medium heat until it starts to boil.
4. Once boiling, turn off the heat and add the flour.
5. Mix until it forms a ball and starts pulling away from the sides of the saucepan.
6. Transfer the dough to a separate bowl and let it cool for about 10 minutes.
7. After 10 minutes, mix in the eggs one at a time, along with the vanilla bean paste.
8. Transfer the dough to a piping bag fitted with an open star tip.
9. Prepare nine small squares of parchment paper.
10. Pipe the hearts onto the parchment paper. Be patient, as this might take a little time since the dough is thick and slightly hard to pipe.
11. Once you’ve piped all the hearts onto the parchment squares, place them in the freezer for 30 minutes.
12. Heat the oil in a deep pan or fryer to 175°C.
13. Fry in batches, turning occasionally until golden brown and crisp.
14. Drain for a minute on paper towels, then toss in cinnamon sugar while still warm.
15. Lastly prepare the ganache.
16. In a heatproof bowl, combine the chocolate chips and heavy cream.
17. Microwave for about 45 seconds, then stir until smooth.
18. Serve the churros with the chocolate ganache.
Heart Shaped Churros
If you don’t know what to make for Valentine’s Day, these Heart Shaped Churros are such a fun and adorable dessert idea. They’re crispy on the outside, soft on the inside and surprisingly easy to make at home.
Ingredients
- 220g water (1 cup)
- 80g unsalted butter (5 tablespoons + 2 teaspoons)
- 1 teaspoon vanilla extract
- 35g granulated sugar (2 tablespoons + 2 teaspoons)
- A pinch of salt
- 180g all purpose flour (1 cup + 7 tablespoons)
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 150g granulated sugar (3/4 cup)
- 1 tablespoon cinnamon
- 80g dark or milk chocolate (1/2 cup)
- 80g heavy cream (1/3 cup)
Instructions
- Let’s prepare the Churros.
- In a saucepan or skillet combine the water, vanilla extract, sugar, salt and butter.
- Cook over medium heat until it starts to boil.
- Once boiling, turn off the heat and add the flour.
- Mix until it forms a ball and starts pulling away from the sides of the saucepan.
- Transfer the dough to a separate bowl and let it cool for about 10 minutes.
- After 10 minutes, mix in the eggs one at a time, along with the vanilla bean paste.
- Transfer the dough to a piping bag fitted with an open star tip.
- Prepare nine small squares of parchment paper.
- Pipe the hearts onto the parchment paper. Be patient, as this might take a little time since the dough is thick and slightly hard to pipe.
- Once you’ve piped all the hearts onto the parchment squares, place them in the freezer for 30 minutes.
- Heat the oil in a deep pan or fryer to 175°C.
- Fry in batches, turning occasionally until golden brown and crisp.
- Drain for a minute on paper towels, then toss in cinnamon sugar while still warm.
- Lastly prepare the ganache.
- In a heatproof bowl, combine the chocolate chips and heavy cream.
- Microwave for about 45 seconds, then stir until smooth.
- Serve the churros with the chocolate ganache.
Nutrition Facts
Calories
313Fat
15 gSat. Fat
9 gCarbs
43 gFiber
2 gNet Carbs
41 gSugar
26 gProtein
4 gSodium
27 mgCholesterol
70 mg
