Chocolate Hazelnut Churros by Tasty Miam

Instructions

• In a saucepan, combine water, sugar and canola (or rapeseed) oil. Bring to a boil then remove from heat.
• Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.)
• Add the eggs and stir until mixture becomes smooth.
• Spoon the dough into a piping bag with a star-shaped tip.
• NOTE: Really push the mixture down in the bag to eliminate air bubbles!
• Pipe strips onto a baking sheet lined with parchment paper.
• Place in freezer for 45 minutes.
• Heat oil in a large pot to 350˚F (180˚C).
• Fry the churros until golden brown, then drain on paper towels.
• Using a straw, poke a hole through each churro to create room for the filling.
• Immediately sprinkle with a bit of cinnamon and sugar.
• Spoon chocolate hazelnut spread into a piping bag.
• Pipe filling into churros.
• Enjoy!