For the Chocolate Sauce: - About 50g (2 oz) of chocolate - 25g (2 tbsp) of sugar - ½ cup (120 ml) of milk - 4g (1 tsp) of cornstarch - 2 tbsp (10 ml) of water For the Churros: - a little less than 1 cup (220 ml) of water - 3 tbsp (70g) of sugar - ½ tsp (3g) of salt - 55g (2 oz) of butter - 1 cup + 2 tbsp (160g) of flour - 2 eggs Tips: - It’s best to use a pot with a thick bottom for cooking. - For even tastier churros, let the dough rest in the fridge overnight. But if you're in a rush, they’ll still be delicious if you make them right away. - Gradually add the eggs to the dough—don’t throw them all in at once! - Use a French star tip with a diameter of up to 10 mm (0.4 inches) for piping. - Make sure the oil in your pan is hot before adding the churros. Enjoy making and eating them! 🎥 My Filming Gear: 📸 Camera: https://amzn.to/43UXVeE 🎤 Microphone: https://amzn.to/3SGqfwl * Some links are affiliate links, which means I may earn a small commission at no extra cost to you.