Choux pastry

• In a medium saucepan, combine water, milk, sugar, salt, and butter. Bring to a boil over medium heat. Remove the saucepan from the heat and quickly stir in the flour until the mixture forms a ball. Return the saucepan to low heat and cook the dough for about 2 minutes, stirring constantly, to dry it out.
• Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs, one at a time, mixing well after each addition until you have a smooth, thick paste. Transfer the dough to a piping bag with a star tip.
• Deep frying: Heat oil in a deep fryer or skillet to 375F (190C). Using a pastry bag, pipe strips of dough into hot oil. Fry until golden; drain on paper towels.
• Coat - Combine sugar and cinnamon. Roll drained churros in a cinnamon and sugar mixture. Best served warm.
• Chocolate sauce - In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove the saucepan from the heat and add the chopped chocolate. Let it sit for 1-2 minutes to soften. Stir the chocolate and cream together until smooth and glossy. Add the butter, vanilla extract, and a pinch of salt. Stir until the butter is melted and everything is well combined.
• Serve your churros immediately with chocolate sauce.