Homemade Spanish Churros with Chocolate Sauce

Prepare your workspace by measuring out all ingredients. Finely chop the dark chocolate and set it aside in a heatproof bowl.

In a shallow dish, thoroughly combine 20 gr Sugar and ³/₄ tsp Ground Cinnamon, then set this mixture aside for coating the finished churros.

In a medium saucepan, combine 65 ml Water, 1 ¹/₂ tsp Butter, 5 gr Sugar, and ¹/₄ tsp Table salt, and bring the mixture to a boil over medium heat.

Once boiling, reduce the heat to low, add 35 gr Flour all at once, and stir vigorously with a wooden spoon for 1 to 2 minutes until a smooth dough forms and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.

Add ¹/₄ piece Eggs size M and 1 ml Vanilla Extract to the slightly cooled dough, and beat vigorously until the egg is completely incorporated and the dough becomes smooth, thick, and glossy. Transfer the dough into a piping bag fitted with a closed star nozzle.

Heat 125 ml Sunflower oil in a deep pot or fryer to 175-180°C (347-356°F). Carefully pipe 10-12 cm strips of dough directly into the hot oil, cutting the ends with clean kitchen scissors, and fry in small batches for 2 to 4 minutes, turning occasionally, until evenly golden and crispy.

Remove the fried churros using a slotted spoon, drain them briefly on paper towels to remove excess oil, and immediately roll them in the prepared cinnamon-sugar mixture while still hot.

In a saucepan, gently heat the cream, with 1 ml Vanilla Extract and ¹/₄ tsp Table salt until hot and steaming, but do not let it boil.