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60 MIN.



  • ½ cup water
  • 2 oz (50 g) butter
  • salt
  • 3.5 oz (100 g) pastry flour
  • 2 eggs


  • 7 oz (200 g) milk or dark chocolate
  • 2 tsp vegetable oil
  • 2 oz (50 g) granulated sugar
  • 1 tsp cinnamon powder

Equipment Needed

  • Parchment paper
  • Wooden skewer


  1. Cover the rack of the ZWILLING air fryer with parchment paper. Carefully pierce the parchment paper several times with a wooden skewer for improved air circulation.
  2. Boil the water with butter and a pinch of salt in a small pot. Remove the pot from the heat. Add the flour to the hot liquid. Immediately stir everything with a wooden spoon to form a smooth dough ball, then turn the heat off, stirring constantly for about 1 minute, until a fluffy layer forms at the bottom of the pot. Transfer the batter to a mixing bowl and let cool slightly.
  3. Knead the eggs one by one into the choux pastry using a hand mixer with a dough hook on the highest speed until the pastry becomes very shiny and sticks to the dough hook in peaks. Fill the finished dough into a piping bag with a large star nozzle.
  4. Pipe the dough onto the parchment paper in strands about 3 to 4 inches long, leaving a little space between each strand. Bake the churros at 350°F for about 10-12 minutes until golden brown. Bake the remaining churros in the same way.
  5. In the meantime, mix the sugar with the cinnamon powder. Melt the chocolate with the oil in the microwave or in a water bath. Turn the finished churros directly in the cinnamon-sugar mixture. Pour the melted chocolate into a cup and dip the churros in it.


Use a knife or kitchen shears to cut the dough strands.


The remaining baking ingredients or cinnamon-sugar mixture can be stored in the ZWILLING FRESH & SAVE CUBE storage containers.

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