Churros with chocolate sauce

Bring the water to a boil in a small saucepan with a pinch of salt, 10 g sugar, and the butter. Once the mixture is boiling, add all the flour at once and stir continuously until a smooth, homogeneous, and thick dough forms, which comes together into a ball and separates from the sides of the pot (this takes about 3 minutes). Then remove from heat, transfer to a mixing bowl, and let it cool for about 5 minutes.

Beat the dough with a hand mixer for about one minute, then add the first egg and mix until the mixture is uniform. Add the second egg and work until smooth. The consistency of the finished dough is good if it holds its shape but is not too thick to be piped from a pastry bag.

Fill a pastry bag fitted with a star nozzle with the prepared dough. Heat a generous amount of oil (at least 600 ml) to 180 °C in a small saucepan, then pipe the churros directly into the oil from the pastry bag, cutting the end of the dough with scissors. You can fry several pieces at once until golden brown, which takes about 3-4 minutes depending on their size.