Ingredients

Instructions

1. 1

   In a medium saucepan, combine water, butter, 2 tablespoons of sugar, and salt. Bring to a boil over medium-high heat.

2. 2

   Reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until a ball of dough forms and pulls away from the pan (about 1 minute).

3. 3

   Remove from heat and let cool for 5 minutes. Beat in the eggs one at a time, followed by the vanilla, until the mixture is smooth and glossy.

4. 4

   Transfer the dough to a piping bag fitted with a large star tip.

5. 5

   Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Carefully pipe 4-inch strips of dough into the hot oil, cutting the ends with scissors.

6. 6

   Fry for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.

7. 7

   Mix the remaining sugar and cinnamon in a shallow dish. Roll the warm churros in the mixture to coat.

8. 8

   For the sauce: Heat heavy cream until simmering, then pour over chocolate chips and cayenne pepper in a bowl. Let sit for 1 minute, then whisk until smooth. Serve immediately with churros.