Potato churros with Munster sauce

Potato churros with Munster sauce

20 min
30 min
4 people

Ermitage cheese used : Munster

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  • 150g of Munster Ermitage
  • potatoes 300g of potatoes
  • butter 50g + 20g of butter
  • milk 60ml of milk
  • water 65ml of water
  • flour 80g of wheat flour
  • eggs 2 eggs
  • salt 2g of Salt
  • sugar 1 teaspoon of granulated sugar
  • ciboulette A bouquet of chive
  • cream 15cl of liquid cream
  • shallots 1 shallot
  • vin blanc 10cl of dry white wine
  • pepper Pepper
  • Frying oil Frying oil


  1. Boil the peeled potatoes for 25 minutes. The flesh must be firm. Drain and strain the potatoes through a sieve to obtain a very smooth purée. Put to one side.
  2. Finely chop the chives.
  3. Prepare the Munster sauce: fry the finely chopped shallot in 20 g of butter. As soon as the shallot is translucent, add the white wine and reduce for 5 minutes, add the cream and then the Munster cheese. Cook over a low heat, stirring, until the Munster cheese has completely melted. Add some chopped chives.
  4. In a saucepan, bring the milk, water, 50g of diced butter, a pinch of salt and a teaspoon of sugar to a gentle boil.
  5. Off the heat, add the flour all at once and mix vigorously. Pour the dough into a bowl and work with a spatula. Add the beaten eggs in 4 batches, mixing well before adding more. Add the mashed potatoes. Season and add some chopped chives. Place in a piping bag fitted with a fluted tip or into a churro maker.
  6. Heat the frying oil to 170°C. Poach approx. 7cm long pieces and cook for 5 minutes. Careful of oil splashes.
  7. Drain on paper towels.
    Serve quickly with the hot Munster cheese sauce!