Make the pate a choux

In a heavy bottomed saucepan, combine water, butter, sugar and salt. Bring to a rolling boil. Turn off heat and add flour all at once. Stir with a wooden spoon vigorously until the mixture is smooth and balls up. Return to low heat and continue to stir, cooking for two minutes more.
Remove from heat. Transfer to a stand mixer bowl fitted with the paddle attachment if desired. Let cool slightly. Then add eggs, one at a time, beating each egg in until completely incorporated before adding the next egg. Batter should be smooth and flow slowly off your spoon or beater.

fry the churros

In a large, heavy bottom pot (like a enameled cast iron pot), heat 2 inches of oil. Use a candy thermometer and aim to keep the oil between 350-375F.
Prepare a large piping bag by fitting it with a large star or French star piping tip. Fill bag 1/3 of the way with pate a choux batter.
In a large, shallow dish, mix granulated sugar with cinnamon.
Carefully pipe 4-6 inch lengths directly into hot oil. Use a pair of kitchen scissors to cut the batter at the piping tip. Pipe 4-5 lengths into the pot, depending on how big your pot is. Fry by rolling churros in oil with a long handled utensil. Fry for 4 minutes total. Remove with a slotted spoon or fry basket, allowing oil to drip back into pot. Place onto a cooling rack. Monitor your oil temperature before frying more.
While second batch fries, rolls slightly cooled churros in cinnamon and sugar.

Make the sauce

In a medium sauce pan, combine all the sauce ingredients and heat over low heat. Stir regularly until chocolate is melted and mixture is smooth. Serve in cups with churros.

Churros

Macaron Fillings