Churros

Method

1. In a saucepan, combine water, oil, and a pinch of salt. Bring to a simmer.
2. Once simmering, remove from heat and add all the flour at once. Stir from the center outward until a polenta-like mixture forms.
3. Spread the mixture to remove any lumps, then return to medium heat and cook for about 3 minutes, stirring, to dry out the dough.
4. Transfer the dough to a bowl and spread it on the sides to cool faster. Let cool for about 10 minutes.
5. In a small bowl, beat the egg. Add half the beaten egg to the cooled dough and mix well. Add the remaining egg and mix until absorbed. The dough should be smooth and somewhat sticky.
6. Fit a piping bag with a star nozzle. Transfer the dough to the bag.
7. Heat oil for deep frying to 180°C (350°F). Pipe strips of dough directly into the hot oil, cutting with a knife dipped in oil. Fry for 3–5 minutes, turning occasionally, until golden brown and crisp.
8. Drain churros on paper towels, then roll in a mixture of sugar and cinnamon (optional).
9. For the chocolate sauce: In a saucepan, combine milk, sifted cornstarch, and bitter cocoa. Whisk over medium heat until it begins to simmer.
10. Remove from heat, add melted dark chocolate, and stir until smooth.
11. Serve churros warm with the hot chocolate sauce.