Make Churros Like a Pro - No Special Skills Needed!

For the Chocolate Sauce:

About 50g (2 oz) of chocolate

25g (2 tbsp) of sugar

1/2 cup (120 ml) of milk

4g (1 tsp) of cornstarch

2 tbsp (10 ml) of water

For the Churros:

a little less than 1 cup (220 ml) of water

3 tbsp (70g) of sugar

1½ tsp (3g) of salt

55g (2 oz) of butter

1 cup + 2 tbsp (160g) of flour

2 eggs

Tips:

It's best to use a pot with a thick bottom for cooking.

For even tastier churros, let the dough rest in the fridge overnight. But if you're in a rush, they'll still be delicious if you make them right away.

Gradually add the eggs to the dough-don't throw them all in at once!

Use a French star tip with a diameter of up to 10 mm (0.4 inches) for piping.

Make sure the oil in your pan is hot before adding the churros.

Enjoy making and pating them!