Zubereitung

1. 1

   Bring the water to a boil with the butter and a pinch of salt, add the flour all at once and beat vigorously with a wooden spoon until a smooth ball pulls away from the pan. Cool briefly, then beat in the eggs one at a time.

2. 2

   Fill the dough into a piping bag with a star nozzle. Heat the oil to 180 °C and pipe strips about 10 cm long directly into the oil, cutting them off with scissors.

3. 3

   Fry the churros in batches for around 3 minutes until golden and crisp, then drain on paper towel.

4. 4

   Mix the sugar and cinnamon and roll the still-warm churros in it until fully coated.

5. 5

   For the sauce, heat the cream, take it off the heat and melt the chopped chocolate in it until you have a thick, glossy sauce. Serve alongside the churros for dipping.