Churros and Chocolate

In a medium saucepan, combine water, butter, and a pinch of salt over medium heat and bring to a rolling boil, stirring until the butter is fully melted.

Remove the pan from the heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture comes together into a smooth dough that pulls away from the sides of the pan.

Transfer the dough to a piping bag fitted with a large star-shaped nozzle and allow it to cool slightly for a few minutes.

Heat vegetable oil in a deep, heavy-bottomed pan to 180°C (350°F), using a thermometer to ensure accuracy.

Pipe 10–12 cm lengths of dough directly into the hot oil, cutting them off with scissors, and fry in batches until golden brown and crisp, turning occasionally.

Remove the churros with a slotted spoon, drain on kitchen paper, and roll them in a mixture of caster sugar and ground cinnamon while still hot.

To make the chocolate dipping sauce, gently heat the double cream and whipping cream together in a saucepan with the cinnamon stick and vanilla pod, bringing it just to a simmer before removing the aromatics.

Pour the warm cream over finely chopped dark chocolate, stirring until completely smooth and glossy, then serve immediately alongside the freshly made churros.