Choux Churros with Cinnamon Sugar and 70% Chocolate

Method

1. Cut baking paper into strips of 5 x 15 cm and lay them on a tray. Fit a piping bag with a 1.5 cm closed star tip (8 to 10 teeth). Mix the sugar and cinnamon on a plate.

   Add in this stepSugar (for cinnamon sugar) 3 tbspGround cinnamon ½ tsp

2. Put the water, butter, dough sugar and salt in a 16 cm pot and bring to a rolling boil over medium heat, about 3 min, so the butter melts. Tip in the flour all at once, lower to medium-low heat and cook the dough for 1 min 30 sec, pressing and turning it with a spatula. It is ready when it gathers into one ball and leaves a thin film on the bottom of the pot. Drying the dough like this is what makes the churros crisp.

   Add in this stepWater 125 mlUnsalted butter 30 gSugar (for the dough) 1 tspSalt 1 pinchAll-purpose flour 75 g

   medium heat→medium-low heat

3. Transfer the dough to a bowl and stir for 1 to 2 minutes to let the steam out, until it is warm enough to touch (about 60 °C). Add the beaten egg in 3 additions, beating hard until each is fully absorbed. The dough is ready when it is glossy and smooth and falls from the spatula in a V-shaped ribbon.

   Add in this stepBeaten egg, weighed (about 50 g per egg) 50 g

4. Pipe 12 cm lengths (or loops) onto the paper strips and freeze the tray for 15 min, until firm. Frozen dough keeps its sharp ridges and is much safer to lower into the oil.

5. Meanwhile, make the chocolate. Put the chopped chocolate in a bowl. Heat the cream, milk and chocolate sugar in a 14 cm pot over medium heat for 3 min, until steaming but not boiling. Pour over the chocolate, wait 1 minute, then whisk in small circles from the centre outwards until glossy and smooth. Keep warm.

   Add in this stepDark chocolate (70% cocoa), finely chopped 80 gHeavy cream 80 mlWhole milk 160 mlSugar (for the chocolate) 2 tsp

   medium heat

6. Pour oil into a deep 18 cm pot, no more than one third of its height, and heat over medium-high heat for 7 min to 180 °C. Temperature matters a lot here, so use a thermometer. Turn the pot handle inwards and keep a lid within reach.

   Add in this stepSunflower oil (for deep-frying) 0.9 L

   medium-high heat

7. Hold the end of a paper strip and lower it, churro attached, gently into the oil, edge first. After 20 to 30 seconds the paper releases on its own: lift it out with tongs. Fry 3 or 4 at a time, in 3 batches, for 3 min per batch over medium heat, turning once halfway. Adjust the heat to keep the oil between 175 and 185 °C. Lift them out when deep golden brown and they sound hollow when tapped.

   medium heat

8. Drain on a rack for 30 seconds and roll in the cinnamon sugar while hot. Pour the chocolate into cups, add a few grains of flaky salt and serve with the churros right away.

   Add in this stepFlaky salt 1 pinch