Churros with citrus, chilli and chocolate sauce

1. Add water, butter, vanilla and salt to a pot over high heat. Stir to melt butter and bring to a rapid boil. 
2. Remove from the heat, add the flour and mix vigorously with a wooden spoon until a smooth paste forms. 
3. Transfer paste to a mixing bowl and leave to cool for about 10 minutes, until you can press your finger into the mixture for more than 5 seconds. (Too hot and the mixture will cook the eggs.) 
4. Add the eggs one at a time, beating each one until completely combined before adding the next. 
5. Heat a pot of oil for deep-frying (the ideal temperature is 175’C). Combine cinnamon and sugar in a deep bowl. 
6. Snip off the end of your piping bag and fit with the piping nozzle. Place the bag into a long glass, nozzle facing down, and fold the bag opening over the rim. 
7. Spoon half of the churro batter into the piping bag, close and twist to secure. Dip the blades of a pair of scissors in some oil. (This will) prevent the batter from sticking to the scissors.)
8. Pipe portions of the batter, about 10-15cm long, directly into the hot oil, using scissors to snip off each portion.
9. Deep-fry in batches for 2-3 minutes until golden and cooked through. 
10. Remove using a slotted spoon and immediately toss through the cinnamon sugar to coat, then drain on paper towel. Repeat with remaining batter. 
11. Melt chocolate and cream in a bowl over a pot of simmering water (do not let the bottom of the bowl touch the water). Stir through orange zest and chilli. 
12. Arrange churros on a plate with chocolate sauce on the side for dipping. 

Cook’s tip: Nozzles and piping bags can be bought at any baking store. Or you can use a large zip-lock bag snipped at one corner. These aren’t as sturdy, so double up on bags if you can.