Churros

In a saucepan, pour the water, oil, sugar, salt and bring everything to a boil.

Off the heat, incorporate the flour using a spatula.

Return everything to a low heat for 3 minutes to dry out the dough: using a spatula, crush the dough against the sides of the pan until it forms a thin film at the bottom of the pan.

Pour the resulting dough into a bowl and work it with a spatula for a few minutes to bring it back down to temperature.

Add the beaten eggs in 3 batches while mixing vigorously for 2 minutes between each addition using a spatula or the food processor blade.

Pour the resulting dough into a bag fitted with a star tip.

Heat a pan of oil (ideally 170°)

Above the pan of boiling oil, apply pressure on the piping bag to bring out a sausage of churros dough and using a pair of scissors, cut sections of approximately 15cm.

Let them cook for 2 minutes on each side. Place them on absorbent paper. Cover them generously with powdered sugar. Repeat the operation until the dough is used up.