1 tbsp sugar
113g unsalted butter
125g cake flour
Pinch of salt
1 tsp vanilla extract
3 large eggs
canola oil, for frying
1 tsp ground cinnamon
150g dark chocolate
To make the chocolate sauce, In a small saucepan, heat the cream over medium heat until it begins to gently simmer. Pour the hot cream over the chocolate, and allow it to sit for 2–3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with cling wrap until ready to serve.
In a saucepan, add the water, milk, 1 tablespoon sugar, salt, and butter, and bring to a boil over medium heat.
Once boiling, add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
Remove from the heat and allow to cool slightly for 5 minutes.
While the dough is cooling, heat the oil in a medium-sized pan.
Mix together the sugar and cinnamon sugar and set aside.
Beat in eggs, one at a time until combined. The final mixture will look like a thick custard.
Transfer the dough to a piping bag with a large star nozzle.
Pipe the dough out into the hot oil (10 cm), and work in small batches to avoid overcrowding.
Cook until golden browned (4 minutes) and transfer to a wire rack for a few seconds before tossing in a cinnamon-sugar mixture.
Repeat with the remaining churros.
Serve the churros immediately with the chocolate sauce for dipping.