INGREDIENTS:
475ml water
225g butter
60g sugar
6g salt
250g flour
INSTRUCTIONS:
MAKING THE CHURROS:
1.Fill up a saucepan with 475 ml of water, 6g of salt, 60g of sugar and 225g of butter. Let the mixture heat up to a boiling point.
2.Once the mixture starts boiling, add flour to it and mix.
3.Bring the heat to low, and continue to mix the whole mixture till it turns into a small ball of dough. Pour it in a bowl and let it cool.
4.Once cooled down, add 6 egngs, one by one, and mix it properly until it's completely combined and mixed in.
FRYING:
1.At the same time you begin making the churros and boiling the mixture, turn on a saucepan filled with vegetable oil, and allow it to boil.
2.Transfer this dough into a piping bag with a star tip nozzle.
3.Pipe the churros into piping hot oil, once the ridges are nice and brown, take it out on and let it dry on some paper towels.
SAUCE:
1.Take a saucepan with 475g of milk and add 150g sugar and stir together on a high heat, for quick melting.
2.Add in your 260g of milk chocolate chips and mix.
3.Let it reduce to a good thickness and your dip is ready.
EAT AT AS MANY AS IT TAKES TO MAKE YOUR HEART DO THE SMILEY FACE
6 eggs
475g of milk
150g sugar
260g milk chocolate chips
1 litre of vegetable oil
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