Adaptrix
This recipe is so classic I’m loath to
adjust anything with these.

Fry around five at a time so the oil temperature doesn’t drop. Fry for
4–5 minutes, gently turning with tongs a few times during the fry
until they are a medium brown colour and the surface is beautifully
blistered.*

Using tongs, pluck the churros out of the oil to drain on a cooling rack
while you fry the rest of the batter.

When you are two-thirds through the batter, turn on the heat under
the ho-cho double boiler. Hand whisk occasionally until the chocolate
is melted and the sauce is hot. Turn the heat off the double boiler but
leave the bowl on top to keep warm.

To serve, gently toss the freshly cooked churros in the cinnamon sugar
and pile onto plates. Serve with the steamy hot ho-cho on the  side.
* If the churros explode it is because of steam build-up, so either the dough w as
too wet before the egg was added or too much egg was added. They will be
closer in texture to a porras, churros’ fluffier, thicker cousin. They may deflate,
but eat them regardless, dusted heavily with the cinnamon sugar … they’ll still
be delicious!