Churros with Chocolate Sauce

Boil water with butter and salt; add flour and stir until a dough forms.

Cool for 5 minutes; beat in eggs one at a time — the dough should be elastic.

Fill a piping bag fitted with a star tip.

Pipe 10–15 cm strips into heated oil (170 °C); fry for 3–4 minutes until golden.

Roll the hot churros in a mixture of sugar and cinnamon.

Chocolate sauce: melt chocolate in cream; serve the churros for dipping.