How to make perfect CHURROS with hot chocolate sauce!

Preparation:

1. Pour 240 ml of water into a bowl, add 28 g of butter (2 spoons), a spoon of sugar and half a spoon of salt and turn on medium heat.

2. When it starts to boil, reduce the heat, add 120g of flour and mix until you get a nice thick mixture, remove from the heat and press the mixture with a spoon so that it flattens in the container, then add an egg and a teaspoon of vanilla extract and mix again, if you want you can use a mixer, it will go a little harder at first until it combines with the egg and the extract.

3. It will take a few minutes for the mixture to come together well. You may want to use two piping bags to pipe the mixture, as it’s thick; I use an Ateco 847 star nozzle. Pipe the mixture onto a baking sheet lined with parchment paper. I piped churros about 12 cm long; trim the ends with scissors.

4. Add plenty of oil to the pan and heat. Add the churros and cook for 5 minutes, maintaining a temperature of approximately 330-350°F (160-180°C), turning them gradually to cook on all sides until they reach a beautiful golden brown. Add them to the bowl. Mix 100g of sugar and 1 tablespoon of cinnamon and roll the churros in the sugar and cinnamon.

5. For the chocolate sauce: Place 85g of chocolate in the bowl, add 120ml of whipped cream to the pan and heat until hot, do not let it boil, then pour over the crumbled chocolate and mix until the chocolate and whipped cream are combined and until you get a fine dipping mixture for these exceptional churros.

Bon appetit!!