Simply add the two to a plate and mix well. Keep aside until use.
For making the chocolate sauce
Warm up the cream in a microwave or stove-top until a simmer.
Take it out and add in the chocolate chips. They need to be fully submerged in the cream. Let it stand undisturbed for 15 seconds.
Now slowly and gently mix it in until smooth. If the chocolate is not melting well. Pop it in the microwave for 10 seconds.
Keep aside.
For making the dough.
Add water to a pan, preferably non-stick.
Switch on the gas on medium flame.
Now add in the butter, sugar, and salt.
Cover and let it come to a simmer.
Now add in the baking powder and mix well.
Add in the flour and cornstarch. Mix well until it forms a soft dough.
Keep aside until it cools down or at least just lukewarm.
Preparing for frying.
Add oil to a small clean frying pan.
Set up a dish with a paper towel, scissors, and prongs.
Take two piping bags and insert one into another. Add in a large open star nozzle and cut the end to fit it in.
Place the prepared bag in a tall glass and fill it with dough.
Gently push the dough down.
Once the oil is hot enough carefully pipe churros to the desired size. You will need gentle pressure from both your hands. Once piped, cut the dough with a scissor to release it into the pan.
Repeat the process and fry no more than 3-4 churros at a time.
Do not disturb or turn them for a minute. After a minute, turn them on with the prongs. Cook on all sides until golden brown.
Once done take them out on a paper towel to remove excess oil if any.
Now dunk them into the plate filled with prepared cinnamon sugar. Roll to coat well.
Serve them warm or at room temperature as is or with a side of this quick chocolate sauce.
Notes
This recipe yields 12-18 churros depending on the size.I am using Wilton 6B piping tip.
Possible substitutes.
You can skip cornstarch although I highly recommend it.
If doing so reduce the water by 2 tablespoons.
Swap regular sugar with brown sugar.
Important tips.
If you are using the plastic piping bag as I do, then it is essential to double it up as we are piping dough and not frosting. A single plastic bag can burst open while piping it. If you are using a cloth piping bag then a single layer is fine.
Use a big open star tip. A smaller tip will give you thin churros.
Make sure that the oil is not very hot and not just lukewarm. It has to be warm enough to fry the churros slowly so that they are cooked on the inside.
Pipe it from a height to get long straight churros. For me, shape never matters.
How to make churros without a piping bag?
It is not my preferred way but you can make long thick logs by shaping the dough between your palms.
Make gentle long cuts all over the churro dough with a knife. Cuts are made so that the cinnamon sugar coats well on the churros.
Fry them as mentioned.
Storing churros.
I recommend eating them fresh on the same day.
Or store them wrapped in a plastic cling wrap and then in an airtight container over the counter. These will stay crisp at room temperature for 2 days.
Never refrigerate churros after making them. This will turn them soggy and chewy.
I don’t recommend freezing the churros.
Make ahead-of-time tips.
You can make the chocolate sauce 2-3 days ahead of time.
Keep it refrigerated in a microwave-safe container. Just before serving microwave it for 15-30 seconds to get back the consistency.
You can mix cinnamon and sugar days ahead and store them in a container.