Churros con Chocolate

Method

1. 1
   • water 2½ dl
   • butter 50 g
   • white sugar 1 tbsp
   • salt ½ tsp
   • wheat flour 150 g

   Make the choux dough — Bring the water, butter, sugar and salt to a boil in a saucepan. Remove from heat, add the flour all at once, and beat vigorously until a smooth dough forms.

   ⏱5 min
2. 2
   • egg 2

   Beat in the eggs — Let cool for 5 minutes, then beat in the eggs one at a time until fully incorporated and glossy. Spoon the dough into a piping bag fitted with a star tip.

3. 3
   • vegetable oil 1 l

   Fry the churros — Heat the vegetable oil to 180°C (350°F). Pipe 12 cm lengths of dough directly into the hot oil, snipping with scissors, and fry in batches for 4-5 minutes until deep golden and crisp.

   ⏱5 min
4. 4
   • white sugar 1 tbsp
   • ground cinnamon 1 tsp
   • dark chocolate 200 g
   • milk 2½ dl

   Coat and serve with chocolate — Drain the churros briefly, then roll in the cinnamon sugar while still warm. Melt the chocolate with the milk in a saucepan over low heat, stirring until smooth and thick. Serve the churros with the hot chocolate for dipping.