Churros con Chocolate

Make the chocolate: whisk the cornstarch into 50 ml cold milk until smooth. Heat the remaining milk in a saucepan with the sugar. Add the chocolate and stir until melted. Stir in the cornstarch slurry and cook over medium heat, stirring, until thick enough to coat a spoon — about 5 minutes. Keep warm.

Make the churro dough: sift the flour with the salt into a bowl. Pour the boiling water over all at once and stir vigorously with a wooden spoon until the dough is smooth, glossy, and pulls away from the sides of the bowl. Cool for 5 minutes.

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

Heat the sunflower oil to 185°C in a deep, heavy pot. Test with a small drop of dough: it should sizzle immediately and float to the surface.

Pipe 15–20 cm lengths into the hot oil, snipping with scissors. Fry in batches of 4–5 for 2–3 minutes per side until deep golden and crisp. Drain on paper.

While still hot, dust with caster sugar. Serve immediately alongside the thick chocolate for dipping.