Ingredients
Method
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat.
- Reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Transfer the dough to a large bowl and let it cool for 5 minutes. Beat in the vanilla and the eggs, one at a time, mixing until the dough is perfectly smooth and glossy.
- Transfer the dough to a piping bag fitted with a large star tip. Heat the vegetable oil in a heavy-bottomed pot to exactly 350°F.
- Carefully pipe 2-inch lengths of dough into the hot oil, snipping the ends with kitchen scissors. Fry in small batches for 2-3 minutes per side until deeply golden brown.
- Remove with a slotted spoon and drain briefly on a wire rack. While still hot, toss the churro bites in the cinnamon sugar mixture until fully coated.
- To make the dip, gently heat the heavy cream until simmering. Pour it over the chopped chocolate, add the cinnamon and cayenne, and whisk until rich and smooth. Serve immediately.
Notes
Expert Tip: Maintain the oil temperature at a steady 350°F. If the temperature drops too low, the churros will absorb excess oil and become greasy; if it spikes too high, the outside will burn before the interior is fully cooked.