Churros with chocolate

1. For the choux pastry, bring 250 ml water with butter and salt to the boil in a saucepan. Add flour and stir with a wooden spoon until a white coating forms on the bottom of the saucepan and the dough comes together into a lump. Remove the saucepan from the heat, gradually add the eggs and incorporate them into the dough. Set aside.
2. For frying, place the vegetable oil into a pot and heat (it is hot enough when small bubbles rise from a wooden spoon dipped into it). Meanwhile, roughly chop the chocolate with a knife and melt it in a metal bowl placed over a hot water bath.
3. Put the choux pastry into a piping bag with a star nozzle and pipe portions of dough into 5–8 cm lengths directly into the hot oil. Deep-fry the churros all around until golden brown, approximately 1 minute, repeatedly turning them using a slotted spoon. Remove the churros and let them briefly drain on kitchen paper. Pour the melted chocolate into small bowls. Dust the churros with powdered sugar and serve immediately with the chocolate.

Enjoy your meal!