Ingredients: Churros: 300mls water 150g flour 50g butter 2g salt 200g (4-5) eggs (for larger Churros, use 150g of eggs to produce a firmer dough) sugar and cinnamon for coating Chocolate Sauce: 200g dark chocolate 60mls milk 60mls cream 60g sugar Method: View Video Demonstration 1.Combine the water, butter and salt in a saucepan and bring to the boil. 2.add the flour and stir vigorously until the mix starts to come away from the saucepan 3.Set aside to cool. While cooling, make the chocolate sauce. 4.In a small saucepan, combine the milk, cream and sugar and bring to the boil. 5.Chop the chocolate up and place in a bowl, pour the boiling milk cream and sugar over and stir until smooth. Set aside to cool down 11. 9. Remove the churros from the pan and drain on paper towel. Cut churros to desired lengths and toss through the sugar and cinnamon mix. Serve with chocolate sauce. ) . 8.Pipe the mixture into the oil in batches and cook for 2-3 minutes or until golden brown.Place the churros mix into a piping bag affixed with a star shaped nozzle.6. 7. 13.Transfer the cooled churros mixture to a bowl and mix in the eggs gradually. Combine sugar and cinnamon in a bowl 12. 10.Heat canola oil to 180-220 degrees or place until a test piece sizzles as per the video. 530 ml water .150 ml cream Mexican recipe: .255 g flour .sugar.Spanish recipe: .150 g dark chocolate .500 ml water .200 g butter .plenty of vegetable oil for frying Hot chocolate sauce: . cinnamon ( to sprinkle ) .45 g sugar .1 tsp salt .1 tsp salt . Place the dough in a churrera or a pastry bag with a star shaped tip attached and squeeze out about 20 cm long churros straight into the hot oil.plenty of vegetable oil for frying Method for Spanish recipe: Place the water and salt in a pot and bring it to boil. place the flour and mix until the dough . Fry them until golden brown. Method for Mexican recipe: Same method as the Spanish ones. Then add all the flour and mix well until a consistent dough is formed. Place them on kitchen paper to absorb the excess oil and while they are still hot. After the butter is melted and the mixture is almost at the boiling point. Serve them immediately with hot chocolate sauce. on each side. sprinkle with sugar or cinnamon sugar.425 g flour . just that the butter is placed in the water mix.5 eggs . to cool down.. Let the dough stand covered for about 15 min. Remove from heat and continue mixing until smooth. Heat the oil at 180 degrees C in a large frying pan. releases from the sides. nuts. mix the dough. These ones I chose to fill with creme patisserie (pastry cream) mixed with chocolate. On a low speed. adding one egg at a time. . chocolate and colored sprinkles. then covered them in chocolate and sprinkled them with coconut. Leave the dough covered for about 15 min. to cool down. Remove from the heat and place the dough into a table top mixer. I hope Eneko won't be mad at me about this .Which ones I liked the most? Has to be the Mexican ones. as they are moist and soft. compare to the Spanish ones that are crunchy outside and a bit chewy inside.) .