1. Make the dough
   • In a small pot, combine the water, butter, sugar, and salt. Bring to a boil.
   • Reduce heat to low, add the flour, and stir constantly until the dough comes together, becomes shiny, and pulls away from the pot.
2. Cool and add eggs
   • Remove the pot from the heat and let the dough cool for 2 minutes.
   • Add the eggs and vanilla. Mix thoroughly until it becomes a smooth, thick batter. (An electric mixer can be used.)
3. Pipe the churros
   • Transfer the mixture to a piping bag fitted with a large star nozzle.
   • Pipe 10 cm lengths onto a greased baking tray.
   • Refrigerate for at least 30 minutes.
4. Air fry the churros
   • Lightly grease the Vortex inner basket with oil.
   • Place half the churros in the basket, leaving space between each.
   • Spray lightly with oil.
   • Air fry at 190°C for 10 minutes, turning halfway, until golden and crisp.
   • Repeat with remaining churros.
5. Prepare the chocolate sauce
   • Combine the chocolate and cream in a heatproof bowl.
   • Place over simmering water and stir until smooth and glossy.
6. Coat the churros
   • Mix sugar and cinnamon in a small bowl.
   • Toss warm churros in the cinnamon sugar to coat.
7. Serve
   • Serve immediately with the warm chocolate dipping sauce.

‍