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!
