Chocolate Hazelnut Churros by Tasty Miam

In a saucepan, combine water, sugar and canola (or rapeseed) oil. Bring to a boil then remove from heat.

Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.)

Add the eggs and stir until mixture becomes smooth.

Spoon the dough into a piping bag with a star-shaped tip.

NOTE: Really push the mixture down in the bag to eliminate air bubbles!

Pipe strips onto a baking sheet lined with parchment paper.

Place in freezer for 45 minutes.

Heat oil in a large pot to 350˚F (180˚C).

Fry the churros until golden brown, then drain on paper towels.

Using a straw, poke a hole through each churro to create room for the filling.

Immediately sprinkle with a bit of cinnamon and sugar.

Spoon chocolate hazelnut spread into a piping bag.

Pipe filling into churros.

Enjoy!