A perfect churros recipe with a dough made from butter, sugar, flour, and eggs, deep-fried to a golden brown and coated with sugar and cinnamon. Served with a luscious chocolate ganache for dipping.
1: In a pot, combine butter, salt, sugar, and water, and bring to a boil for 10 seconds.
2: Turn off the heat and add flour all at once, mixing well until it forms a dough that separates from the sides.
3: Return the dough to low heat for about 1.5 minutes, stirring continually to dry it.
4: Transfer the dough to a mixing bowl and beat with a paddle attachment on low speed for about 5 minutes to let it cool slightly.
5: In a separate bowl, mix the eggs and gradually add to the dough in several additions, mixing until the desired consistency is reached.
6: Transfer the dough to a piping bag with a star tip.
7: Heat oil to 170°C (340°F).
8: Pipe the dough directly into the hot oil until they turn golden brown for irregular churros.
9: Alternatively, pipe the dough onto parchment paper, freeze for 15 minutes, then fry until golden for uniform churros.
10: Remove from oil and drain on a paper towel, then roll in a mixture of sugar and cinnamon.
11: For dipping, melt dark chocolate and whipping cream together until smooth.
