In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in flour until fully combined. Allow to cool slightly, then stir in eggs one at a time until the dough is smooth.

Heat the Oil

In a deep frying pan, heat vegetable oil to 350°F (175°C).

Pipe the Churros

Transfer the churro dough to a piping bag fitted with a large star tip. Once the oil is hot, pipe strips of dough into the oil, cutting them to your desired length with scissors.

Fry the Churros

Fry the churros until they are golden brown, about 2-3 minutes on each side. Remove them with a slotted spoon and drain on paper towels.

Coat the Churros

In a shallow dish, mix granulated sugar and cinnamon. Roll the hot churros in the mixture to coat.

Prepare the Dipping Sauce

Melt the dark chocolate in a microwave or double boiler until smooth.

Serve

Serve churros warm with mixed berries and Crème Anglaise for dipping, alongside the melted chocolate.