Churros! Churros! Churros! with spicy chocolate sauce and strawberry
Ingredientes for Churros
25 gr Butter
25gr Water
22 gr Bread flour
22 gr Cake flour
6 gr Sugar
1 gr Salt
1 pc Eggs

Churros preparation:
Bring water, butter, sugar, and salt to boil in heavy medium saucepan, stirring until sugar dissolves and butter melts. Reduce heat to medium-low. Add flour; stir vigorously with wooden spoon until shiny dough mass forms, about 1 minute. Transfer to large bowl; cool 5 minutes. Using electric mixer, beat in eggs, 1 at a time; continue beating until smooth, shiny, sticky paste forms. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Heat oil in heavy large skillet. Working in batches, spoon batter into pastry bag fitted with large star tip. Pipe batter into hot oil in 3 1/2- to 4-inch-long ribbons (use knife if necessary to cut batter at end of star tip) and allow batter to slide into oil. Fry churros until brown and cooked through in center, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes, then toss in cinnamon sugar to coat.
Cinnamon and sugar:
1 cup sugar
2 teaspoons ground cinnamon
Combine ingredients in bowl. Set aside.

Chocolate sauce
110g bittersweet chocolate
2 tablespoons milk
1/4 Teaspoon ancho chile powder

Strawberry sauce
400gm. frozen, unsweetened strawberries
2 Tbsp. granulated white sugar
110ml water

Preparation:
Place the strawberries and sugar in a medium saucepan over medium high heat. Stir the mixture until the sugar is dissolved. Add the water. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally to break up the strawberries, until the sauce thickens and the strawberries are soft