The churro dough uses a traditional choux pastry dough, but without the eggs. Eggs can cause the dough to puff up too much (or explode!) once fried.
These churros come out crispier due to the piping tip used. La Lola's churro extruder has a thicker "tip" than most baking store varieties, which gives it a thicker center that stays chewy after cooking.
1 ½ cup water
1 ½ cup white sugar
1 cup cocoa powder
2 tsp cornstarch
salt, to taste
1 ½ cup water
2 ½ tsp sugar
½ tsp salt
2 tbsp neutral oil
1 ½ cups all-purpose flour
neutral oil, for frying
white sugar, for dusting
Make the chocolate sauce: Combine water, white sugar, cocoa powder, cornstarch, and salt in a saucepan over medium-low heat. Whisk until thickened, then set aside.
Make churro dough: Combine water, sugar, salt, and oil in a separate saucepan over medium heat. Bring to a boil then remove from heat. Immediately add in flour and stir constantly with a wooden spoon or rubber spatula until mixture forms a ball.
Pipe churros: Place dough in a strong, industrial-grade piping bag attached with a star tip. Line a baking sheet with parchment paper or a nonstick silicone mat. Pipe 6-inch long churro sticks on the lined sheet. Chill or freeze churros until you're ready to fry—you want them firm enough to be picked up from the sheet.
Fry churros: Heat oil for frying in a deep-fryer, Dutch oven, or deep skillet to 375°F (190°C). Fry churros until light golden brown in color and drain on paper towels. Sprinkle churros with white sugar while hot and fresh out of the fryer. Serve immediately with chocolate sauce.