Spanish Churros with Cinnamon Sugar and Chocolate Sauce

In a medium saucepan, bring 250 ml of water to a boil with the butter, 1 tbsp sugar, and salt. Once the butter has melted, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Return to low heat for 1-2 minutes, stirring constantly, to evaporate excess moisture. Remove from heat and let cool for 5 minutes.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough may look lumpy at first, but with persistent stirring, it will become smooth and glossy. Transfer the dough to a piping bag fitted with a star nozzle.

In a deep skillet or pot, heat at least 5-7 cm of vegetable oil to 170-180°C (medium-high heat). Pipe 10-15 cm long strips of dough into the hot oil and cut with scissors. Fry until golden brown (about 2-3 minutes per side), then remove and drain on paper towels. In a bowl, combine 100 g sugar with ground cinnamon and toss the warm churros in it.

For the chocolate sauce, heat the heavy cream in a small saucepan, but do not boil. Remove from heat, add the chopped dark chocolate, and let stand for 1-2 minutes, then stir until smooth. Serve the warm churros with the chocolate sauce.