Crunchy and delicious homemade churros with chocolate sauce

HOMEMADE CHURROS WITH CHOCOLATE SAUCE

The truth is, I love churros but now, is a bit hard to find that's why I decide to make by myself  and here it is how I make my churros, they are crunchy for outside but soft by inside, perfect to pair with a chocolate sauce or with Cajeta (Milk caramel) or even with Marmalade. I will put the link of my Milk caramel(Cajeta) at the end of the post. Also you can pair with a hot coffee or why not, a delicious Atole, at the end also will leave the link of my milk caramel atole. I didn't fill the churros because for that I will need a special bakery cone and I don't  have, but if you have, you can fill the churros after you finish frying just before you roll into sugar.

Ingredients:
1 Cup of wheat  flour
70gr. Butter.
1 Cup of water (for each cup of flour 1 cup of water, if you want more churros you can use 2 cups of flour and 2 cups of water). Also take into account that at the moment yo heat the water, it will evaporate that's why you need to add bit more water in my case I add 1/4 of cup more.
1 Cinnamon stick.
1/2 teaspoon of salt.
1 teaspoon of vanilla.
1 Egg, if you you use 2 cups of flour then you can use 2 eggs.
Oil. The necessary to deep fry the churros.
1 Cup of sugar.
1 teaspoon of cinnamon (Optional)
1 Bakery cone in star shape or the shape you had but with this shape, it is made the churros.
For chocolate sauce.
110gr chocolate for melt.
1/2 cup of whipping cream.
1 Tablespoon of butter (Optional) is for give shine to the chocolate.

How to prepare.

1. Sift the flour.
2. Put to heat the the 1 1/4 of cup of water with the cinnamon stick. When your start feeling the smell of the cinnamon and the water change of color, remove the cinnamon.
3. Add the butter and move until completely dissolve.
4. Remove from heat and add the flour moving with a wood spoon until you see the dough is not sticky to the pot  and let it cool down for some moment.
5. When the dough is at room temperature or at least not too hot is the time to add the egg and mix with the wood spoon until perfectly combine. It will take time and work to mix perfectly until get the desired consistency. You can see also the video.
6. With spoon add the dough to the pastry bag.
7. Put oil in a pan or pot and heat in high flame. to check if is hot add a bit of the dough and if start to make bubbles is ready. the oil need to be hot to start frying the churros.
8. Reduce the flame to medium-high and carefully with the pastry bag, add the churros to the oil cutting with a scissor when desired size, Check video for more information.
9. It is important to put the churros to dry in a plate with a napking for removing the excess of oil.
10. Mix the sugar with the teaspoon of cinnamon or if you prefer only sugar and roll the churros on it.
11. Enjoy the churros hot with a coffee or with atole and pair with a chocolate sauce or with milk caramel (Cajeta) you can also pair with marmalade.

For chocolate sauce.
1. Put to heat the whipping cream.
2. Once heated add the whipping cream to the chocolate and mix perfectly until chocolate melted..
3. Add the butter in case you want to be shiny if not, then just skip this step.
4. Add pinch of salt and mix well.
5. Dip the churros in the sauce and enjoy.