Churros

Method

1. In a saucepan, combine 200 ml water, 15 g sugar, 3 g salt, and 30 g butter. Bring to a boil.
2. Remove from heat and add 140 g flour all at once. Stir vigorously.
3. Return to low heat and cook for 3-4 minutes, stirring constantly until a smooth dough forms.
4. Remove from heat and let cool for 10 minutes.
5. Beat in 2 eggs one at a time until fully incorporated.
6. Transfer the dough to a piping bag fitted with a star tip.
7. Pipe the dough onto parchment paper in straight lines (churros).
8. Heat oil to 180°C and fry the churros until golden brown.
9. Roll the hot churros in a mixture of sugar and cinnamon.
10. For the chocolate sauce: heat 240 ml milk in a small saucepan. Add 120 g chopped dark chocolate, stirring until melted.
11. Mix 8 g cornstarch with 20 ml water to make a slurry. Add to the chocolate mixture and stir until thickened.
12. Serve churros with the hot chocolate sauce.