Ingredients:

  • 1 cup (240 ml) Water
  • 1/2 cup (113g / 4oz) Unsalted Butter
  • 1/4 teaspoon Salt
  • 1 cup (120g) All-Purpose Flour, sifted
  • 2 large Eggs
  • Vegetable Oil, for frying (about 4 cups/1 liter)
  • 1/2 cup (100g) Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup (120 ml) Heavy Cream
  • 6 ounces (170g) Semi-Sweet Chocolate Chips

Instructions:

  1. Combine water, butter, and salt in a saucepan. Bring to a boil.
  2. Remove from heat and immediately add flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
  3. Let the dough cool slightly (about 5 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition. The dough should be smooth and pipeable.
  5. Heat oil in a deep saucepan or deep fryer to 350°F (175°C).
  6. Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 4-6 inch lengths of dough directly into the hot oil.
  7. Fry the churros in batches for 2-3 minutes per side, until golden brown and crispy. Be careful not to overcrowd the pan.
  8. Remove churros with a slotted spoon and place them on paper towels to drain excess oil.
  9. While still warm, roll the churros in the cinnamon-sugar mixture until evenly coated.
  10. Heat heavy cream in a saucepan until simmering. Remove from heat and pour over chocolate chips. Let stand for 1 minute, then whisk until smooth and glossy.
  11. Serve the warm churros with the chocolate dipping sauce immediately.