Ingredients:

DOUGH

• 150ml water
• 20g sugar
• 40g unsalted butter
• 110g all-purpose flour
• 2 eggs
CHOCOLATE SAUCE

• 4g cornstarch
• 10ml water
• 50g dark chocolate (55-65% cacao)
• 25g white sugar
• 120ml non-sugar milk

Procedure:
DOUGH
Pour 150ml of water into the pot
Add 20g of sugar and 40g of unsalted butter

Put the pot on stove in medium heat

Turn in low heat when water boils and butter melts, do not mix

Pour 110g of all-purpose flour

Mix well for the dough to absorb water
The dough should not be dry and chunky. Mix well from 2-3 minutes, until there is no dough
sticking on the pot or until the dough becomes smooth then you can take it out of the stove

Press the dough to the pot or bowl and let it cool down for 10 minutes
After the dough is cool, crack 2 eggs
Pour 1 egg at a time, mix it slowly for the hard dough and egg to mix
Mix until smooth, then pour the second egg, it will be easier to mix

Mix well, after kneading the dough should be thick and smooth

Then put it into the pastry bag

(used an 8-star head, if using the plastic one, use 2-layer because it will burst out due to the
dough being thick)

Leaving the dough overnight will make the churros better

You can squeeze the dough in wax paper and drop it in the oil
Heat the oil in pan and fry the dough until it turns dark yellow
CHOCOLATE SAUCE

Mix 4g of cornstarch and 10ml of water on a bowl

Put 50g dark chocolate (55-65% cacao) and add 25g of white sugar and 120ml of non-sugar milk
in a pot
Turn the stove on medium heat, not too high, it will burn the milk

Mix until chocolate is melted, when chocolate melts, the milk won’t boil, it just needs to be
warm
Keep mixing and pour the cornstarch mixture

Continuously mix after pouring the cornstarch mixture until the mixture begin to dense and boil
Turn off the heat and pour it into a bowl