Method

Churros: bring water, butter, sugar and salt to a boil. Add flour all at once; stir vigorously until it forms a ball that leaves the pan sides (30 seconds). Cool 5 minutes. Beat in eggs one at a time until smooth and glossy. Add vanilla.
About 5 min
Transfer the dough to a piping bag with a large star tip (1.5 cm). Mix cinnamon and sugar on a shallow plate.
About 11 min
Fry at 190°C: pipe 12 cm lengths directly into the oil, snipping with scissors. Fry 3–4 minutes turning until deeply golden. Drain; immediately roll in cinnamon sugar.
About 11 min
Chocolate sauce: heat cream until steaming. Pour over chopped chocolate; stir until smooth. Add butter; stir until glossy.
About 11 min
Salted caramel: melt sugar in a dry pan over medium heat until amber. Remove from heat; carefully add warm cream (it will bubble aggressively). Stir in butter and salt flakes. Cool slightly.
About 11 min
Assemble: place 2 scoops of vanilla ice cream in a bowl. Arrange 3–4 hot churros alongside (or broken on top). Drizzle liberally with warm chocolate sauce and salted caramel. Serve immediately — the hot churros and cold ice cream contrast is the whole point.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs