How to cook
Melt the butter with the water, sugar and salt and as soon as it comes to a boil, pour in all of the flour at once, with the vanilla and baking powder. Stir vigorously until the dough begins to separate from the bottom and walls of the container. Remove from the stove and leave it to cool.
For the chocolate sauce, melt the chocolate and cream on low heat. To the now-cooled dough, begin adding the eggs 1 by 1 - stir very well after each until completely homogenized with the dough.
If needed, add a little more cream to the dough if it's too thick and can't be sprayed out through a pastry bag.
Fill a pastry bag with it and place a star-shaped tip on. Heat up 4 finger widths of oil in a deep container on a medium stove.
Spray 3″ (8 cm) sections of the dough right in the oil, cutting them off with scissors. Work quickly and fry the churros on both sides to a nice golden crisp.