In a medium saucepan over high heat, add butter, caster sugar and water.
Bring to boil while stirring occasionally to mix through.
Remove from heat and add plain flour and stir to mix through.
Return to heat and cook for 1 -2 minutes or until dough is smooth and a dough ball forms and comes away from the sides of the saucepan. Remove from heat and allow to cool for about 10 minutes.
Place dough in mixing bowl and add 1 egg and beat to mix through. The dough will still be warm to beat well to stop the egg from cooking.
Add the second egg and continue beating until well combined and mixture is smooth.
Place dough mixture in a piping bag with a 2cm fluted nozzle.
Heat vegetable oil to 180°C (350°F) in a medium saucepan.
Pipe 2 or 3 lengths of dough into the oil. Make each length approx 10cm – 12cm. Use scissors to cut the dough at the desired length. I find this step a lot easier with two people. One person piping with the other cutting the length with the scissors.
Cook each churro for about 3 – 5 minutes (it depends on how hot your oil is). I also find it best to use a spoon to continually spoon hot oil onto the top of the churros while they are floating & cooking in the oil. Turn them occasionally as well.
Use a slotted spoon to remove from oil and place on a plate lined with paper toweling.
Allow to cool a little before placing them in the tray to coat with cinnamon sugar.
Serve with warm chocolate sauce.
In a small baking tray, add caster sugar and ground cinnamon and stir to combine.
In a medium heat proof bowl, add chocolate, thickened cream and brown sugar.
Place bowl over a small saucepan filled with water on medium heat.
Stir until chocolate melts and sauce becomes smooth.