Churros with Chocolate Dipping Sauce

Instructions

1. 1

   In a medium saucepan, combine Water, Unsalted butter and Salt. Bring to a rolling boil over medium heat.

   ✓ Point de contrôle : Butter fully melted and mixture bubbling vigorously
2. 2

   Remove from heat and add all All-purpose flour at once. Stir vigorously until dough forms a ball and pulls away from sides.

   ✓ Point de contrôle : Smooth, glossy dough ball forms with no dry flour spots
3. 3

   Let dough cool for 5 minutes, then beat in Large eggs one at a time until smooth and pipeable.

   ✓ Point de contrôle : Dough is shiny and holds soft peaks
4. 4

   Heat Vegetable oil to 180C in a deep pot. Pipe 10cm strips directly into oil using a star tip.

   ✓ Point de contrôle : Deep golden brown and crisp on outside

   💡 Astuce du chef : Fry 3-4 at a time, do not overcrowd
5. 5

   Drain churros, then toss immediately in mixture of Granulated sugar and Ground cinnamon.

   ✓ Point de contrôle : Evenly coated with sugar crystals sticking to surface
6. 6

   For sauce: gently heat Heavy cream until steaming, pour over chopped Dark chocolate and stir until silky smooth.

   ✓ Point de contrôle : Glossy, pourable sauce with no chocolate chunks