Best Easy Churros Rellenos de Chocolate Recipe

Combine water, unsalted butter, and salt in a medium saucepan; bring to a gentle boil over medium heat, then immediately remove from heat.

Stir in all-purpose flour until a dough forms, mixing briskly with a wooden spoon to avoid lumps. Let the dough cool for 3 minutes.

Beat in eggs, one at a time, until the mixture is smooth and shiny. Transfer the dough to a pastry bag fitted with a large star tip.

Heat vegetable oil in a heavy-bottomed pot to 350°F, monitoring temperature with a thermometer for even frying.

Pipe 5-inch lengths of dough onto parchment paper, transfer carefully to oil, and fry in batches until golden and crispy, about 2 minutes per side.

Remove churros with a slotted spoon, drain on paper towels. Roll warm churros in a mixture of granulated sugar and ground cinnamon.

For the chocolate filling, combine semi-sweet chocolate chips and heavy cream in a bowl. Microwave in 20-second intervals, stirring until smooth.

Using a skewer, create a channel inside each churro. Pipe the cooled chocolate filling into each churro using a small piping bag or squeeze bottle.

Serve immediately for best texture.