For the Chocolate Sauce:<br /><br />About 50g (2 oz) of chocolate<br /><br />25g (2 tbsp) of sugar<br /><br />1/2 cup (120 ml) of milk<br /><br />4g (1 tsp) of cornstarch<br /><br />2 tbsp (10 ml) of water<br /><br />For the Churros:<br /><br />a little less than 1 cup (220 ml) of water<br /><br />3 tbsp (70g) of sugar<br /><br />1½ tsp (3g) of salt<br /><br />55g (2 oz) of butter<br /><br />1 cup + 2 tbsp (160g) of flour<br /><br />2 eggs<br /><br />Tips:<br /><br />It's best to use a pot with a thick bottom for cooking.<br /><br />For even tastier churros, let the dough rest in the fridge overnight. But if you're in a rush, they'll still be delicious if you make them right away.<br /><br />Gradually add the eggs to the dough-don't throw them all in at once!<br /><br />Use a French star tip with a diameter of up to 10 mm (0.4 inches) for piping.<br /><br />Make sure the oil in your pan is hot before adding the churros.<br /><br />Enjoy making and pating them!
