"Churros" with chocolate

Ingredients:
For the churros:
-250 ml of water
-150 gr of wheat flour.
-A pinch of salt.
-1 teaspoon of butter dessert (about 10 gr).
-Abundant oil for frying, you can use one of soft olive or seeds or sunflower, I have needed 1/2 liter.

-Sugar to sprinkle on top.

For homemade cup chocolate:
-250 ml of milk
-100 gr of dark chocolate in tablet.
-10 gr of cornmeal or cornstarch.

Instructions:
1. In a saucepan put the water together with the butter and salt, over medium heat.
2. Prepare the flour in a bowl, pouring it into a strainer so that it is loose and lump free.
3.When the water starts to boil, pour it over the flour and mix everything well with a spoon or a kitchen tongue until you get a homogeneous dough without lumps of flour.
4. Let the dough rest for 15-20 minutes so that it lowers a little temperature.
5.This moment is ideal to prepare the chocolate to the cup and have it done when we fry the churros. 6. Put the milk in a saucepan but reserve a little in another container to which the cornstarch must be added and dissolved with the help of a spoon.
7. Put the milk in the saucepan over medium heat and as soon as it boils add the chocolate into pieces and move with some rods so that it melts.
8.When the chocolate is completely dissolved add the milk and cornstarch mixture and stir everything well.
9. When it boils again you can lower the heat to a minimum and continue moving with the rods until it thickens.
10. Adjust the thickness of your chocolate, if you want more liquid add a little milk and if you want more solid keep stirring it while you have the saucepan in the fire to a minimum and gradually it will thicken more.
11.We continue with the churros. Put the dough in a churrera or in a pastry bag (which is quite resistant because the finite plastic ones can be broken) with a star-shaped nozzle.
12.I recommend you pinch the pastry bag behind the nozzle so that the dough does not go out while it is being thrown.
Compact it well so that there is no air left between the dough and close the sleeve.
13. Go making the churros by pressing the sleeve or the churrera and leaving them on vegetable or oven paper so that they do not stick. To cut them you can use scissors.
14. Put a saucepan with plenty of oil over medium-high heat. The ideal temperature of the oil would be about 170 ° C, and the oil should not smoke because they would burn. In the end, the easiest thing is to introduce a piece of dough into the oil and if it browns too quickly, lower the heat, but if it takes time to take color, the temperature rises because if the oil-soaked churros will not end.
15. Go throwing the churros in small saucepan and when they are golden brown (they will need about two minutes on each side), remove them well drained of oil and leave them on a plate on paper towels.
Now that they are drained and freshly hot, it's time to sprinkle sugar on top to your liking.


Video that explains the recipe: