Churros

           2 cups water
           2 tablespoon butter
           2 tablespoon sugar
           1 teaspoon vanilla extract
           1/2 teaspoon salt
           2 cups flour
           2 eggs
           
           1/2 cup sugar
           3/4 teaspoon cinnamon

           3/4 cup heavy cream 
           4 ounces semisweet chocolate chips
           pinch of salt
           1/4 teaspoon vanilla extract

           On a cookie sheet put parchment paper
           and spray with non stick spray.

           In a large pan combine water, butter, sugar
           and vanilla; bring to a boil. Remove from
           heat add the flour and stir until combined.
           Put dough into a stand mixer and mix for
           1 minute to cool slightly. Add eggs 1 at a time,
           mixing well after each.  Using a piping bag with 
           a closed star tip pipe dough 6 inches long on the
           cookie sheet. Place in the refrigerator for 15-60
           minutes. Heat oil in a large pan to 375 degrees.
           Fry dough until golden brown, about 6 minutes.
           Drain on a paper towel. Combine sugar and
           cinnamon and roll churros to coat lightly.

           In a a pan heat cream to almost boiling. In a bowl
           combine heated cream to chocolate chips, let sit for
           5 minutes, stir well, add vanilla and salt and mix well.