Jaxon Stallard's Churrros con Chocolate

1 c. water
4 ounces unsalted butter, room temperatures
¼ tsp. salt
1 cup all purpose flour
3 eggs, room temperature
¼ cup sugar, for dusting
¼ tsp. ground cinnamon, for dusting (optional)

1. Prepare to fry the churros by heating oil in a deep pot 1 to 1 ½ inches deep to 260 degrees. In a small bowl, mix sugar and cinnamon; set aside.

2. In a 3-quart saucepan, heat water, butter and salt to a rolling bowl; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Dump flour mixture into bowl of an electric mixer; add eggs one a time.

3. Spoon mixture into a decorator’s bag fitted with a large star tip. Squeeze 4-inch strip of dough into hot oil; fry 3-4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels, dump sugar/cinnamon mixture over top.


Chocolate for Churro Dunking

4 ounces dark chocolate, chopped
2 cups milk
1 tbsp. cornstarch
4 tbsp. granulated sugar

1. In a medium saucepan, place the chocolate and half the mile and heat, stirring, until the chocolate has melted.

2. Dissolve the cornstarch in the remaining mild and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes.
3. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove from heat and whisk until smooth. Pour into small bowls for dunking churros.