Churros with Chocolate Sauce

In a saucepan, combine 220 ml water, 3 tbsp sugar, 1/2 tsp salt, and 55g butter. Place over medium heat and bring to a boil.

Once boiling, remove from heat and immediately add 1 cup plus 2 tbsp all-purpose flour. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan.

Transfer the dough to a clean bowl and spread it out to cool for about 5 minutes. This helps prevent the eggs from scrambling.

Crack in 1.5 eggs (whisked together in a separate bowl) into the slightly cooled dough. Mix thoroughly with a hand mixer or wooden spoon until smooth and well combined. Add the remaining half egg and mix again. The dough should be thick and shiny.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 5 minutes.

In a saucepan with a thick bottom, combine 50g chopped chocolate, 2 tbsp sugar, 1 tsp cornstarch, and 2 tbsp water. Whisk together.

Pour in 1/2 cup milk and place the saucepan over low heat. Whisk constantly until the chocolate is melted and the sauce thickens to a smooth, creamy consistency, about 1-2 minutes.

Pour the warm chocolate sauce into a serving dish and set aside.

Pour about 1/2 liter of vegetable oil into a deep frying pan or pot. Heat the oil over medium-low heat for 3-4 minutes until it reaches about 180°C (350°F). Test by dipping a wooden chopstick; it should sizzle gently.

Transfer the chilled churro dough into a piping bag fitted with a star tip. Pipe strips of dough onto parchment paper, about 4-5 inches long. Alternatively, press them directly into the hot oil, being careful not to overcrowd the pan.

Carefully slide the piped churros (on the parchment paper if using) into the hot oil. Fry for about 2 minutes per side, or until golden brown and crispy. Use tongs to flip them as needed.

Remove the fried churros from the oil with tongs and drain them on paper towels. Serve immediately with the chocolate sauce for dipping.