Churros

Method

1. 1 Bring 120 ml of water with unsalted butter and salt to a rolling boil, then pour in all the flour at once.
2. 2 Stir vigorously over heat for 3 minutes until the flour forms a mass that lifts off the sides of the pot.
3. 3 Let the batter cool down to 60 degrees Celsius before adding the eggs; if the eggs come into contact with batter that is too hot, they will cook and become lumpy.
4. 4 Pipe the batter through a slotted piping tip to form 12 cm long sticks, then fry in oil at 180 degrees for 3 minutes. The slots help the sticks cook evenly and prevent them from cracking.
5. 5 Roll the bread in cinnamon sugar while it's still hot, and serve with melted chocolate.

With an appliance

• Air fryer 35 min

  Replace step 4: pipe the batter onto parchment paper, lightly spray with oil, then fry at 190 degrees for 10 minutes, flipping at the 6th minute. The surface of the churros will be drier than deep-fried churros, so roll them in sugar immediately after removing them from the oil.