Step 1: Prepare the Base Liquid

In a medium pot, combine 220 ml of water, 3 tbsp of sugar, and 1/2 tsp of salt. Stir to dissolve the sugar and salt.

Step 2: Melt Butter and Heat

Add 55g of cubed butter to the pot. Place it on medium heat and allow the butter to melt completely, about 1 minute. Stir until the mixture is about to boil.

Step 3: Form the Dough

Remove the pot from the heat and add 1 cup + 2 tbsp of all-purpose flour all at once. Immediately start stirring vigorously with a wooden spoon to combine everything and prevent lumps.

Step 4: Cook the Dough

Return the pot to the heat and continue mixing for 3-5 minutes. The dough is ready when it pulls away from the sides of the pot and forms a smooth, cohesive ball.

Step 5: Cool the Dough

Transfer the hot dough to a large bowl. Use a spoon or spatula to spread it against the sides of the bowl to help it cool down faster. Let it cool for about 5 minutes.

Step 6: Incorporate the Eggs

Crack one egg directly into the cooled dough. Use a hand mixer with dough hooks to mix it in. The mixture will look lumpy at first but will become smooth. In a separate small bowl, whisk the second egg. Gradually add the whisked egg to the dough in two parts, mixing well after each addition until the dough is smooth, shiny, and thick.

Step 7: Chill the Dough

Cover the bowl of dough with plastic wrap and place it in the refrigerator to chill while you prepare the sauce.

Step 8: Prepare the Chocolate Sauce

In a small bowl, whisk 1 tsp of cornstarch with 2 tbsp of water to create a slurry. In a saucepan, combine 50g of chopped dark chocolate, 2 tbsp of sugar, and 1/2 cup of milk. Place over low heat.

Step 9: Thicken the Sauce

Whisk the chocolate mixture continuously until the chocolate melts and the sauce is smooth. Once it begins to bubble, pour in the cornstarch slurry. Continue to whisk for 1-2 minutes until the sauce thickens to a creamy consistency. Pour into a serving bowl.

Step 10: Heat the Frying Oil

Pour about 1/2 liter of vegetable oil into a deep frying pan. Heat the oil over a flame set to just below medium for 3-4 minutes. The oil is ready when a wooden stick dipped into it produces steady bubbles.

Step 11: Pipe the Churros

Remove the dough from the fridge and transfer it to a piping bag fitted with a star-shaped nozzle (a French star tip is recommended). Pipe straight lines of dough onto a sheet of baking paper.

Step 12: Fry the Churros

Carefully lower the baking paper with the churros into the hot oil. After a few seconds, the churros will release from the paper. Remove the paper with tongs. Fry the churros for about 2 minutes on each side.

Step 13: Finish and Serve

Once the churros are a deep golden brown and crispy, remove them from the oil and let any excess oil drain off. Arrange them in a serving dish. Serve immediately with the warm chocolate sauce for dipping.

• Cooling the dough for 5 minutes before adding the eggs is crucial to prevent them from scrambling.

• For an even better texture, you can chill the prepared dough in the refrigerator overnight.

• Use a wooden stick to test if the frying oil is ready; if steady bubbles form around the stick, the oil is at the right temperature.

• Fry the churros until they are a deep golden brown color, as the cooking time can vary slightly.

• Serve the churros immediately while they are hot and crispy for the best experience.