1. Make the churro dough (choux). In a saucepan combine water, butter, sugar and salt and bring to a boil over medium high heat. Once butter is melted and the liquid is boiling, turn off the heat, sift in flour and mix until consistent. Transfer the dough to a stand mixer.

2. Mix in the beaten eggs, just until a glossy consistent dough forms. Add eggs one at a time, ensuring each is fully incorporated before adding the next.

3. Fry the churros. Heat the oil in a medium sized pot to 360°F. Transfer the churro dough into a piping bag with a large star piping tip.

4. Pipe long (4-5 inch) strips of the dough into the oil, cutting with kitchen scissors or a knife to release. Fry in small batches until golden brown on all sides.

5. Cool & dust. Transfer the fried churros to a paper towel lined plate for a moment before dusting in a bowl with the sugar and cinnamon mixed together.

6. Serve with chocolate sauce. Heat the heavy cream in a saucepan over medium low (or in the microwave) until warm, then pour over the chocolate chips in a bowl. Stir together until a silky chocolate sauce forms. Serve alongside the warm churros.