Churros con Chocolate

Method

1. 1

   Bring the water to a boil with the olive oil and salt, tip in the flour all at once, and beat hard off the heat into a smooth, stiff dough.

   💡 Beat until no dry streaks remain — lumps will block the piping tip.

2. 2

   Rest the dough 10 minutes, then load it into a piping bag fitted with a star tip.

3. 3

   Heat the frying oil to 180°C. Pipe 12 cm lengths directly into the oil, cutting them free with scissors.

   💡 The star tip's ridges are structural: smooth churros can burst in the oil.

4. 4

   Fry in batches until golden and rigid, about 3 minutes, turning once. Drain and roll in sugar while hot.

5. 5

   For the chocolate, whisk the cornstarch into the milk, heat until steaming, then whisk in the chocolate until thick enough to coat the back of a spoon.

6. 6

   Serve the churros hot in a pile with cups of thick chocolate for dunking.