In a saucepan, bring water, butter, vanilla, salt, and sugar to a boil.

Once it boils, remove from heat and quickly stir in the flour until a smooth ball forms.

Let it cool for about 5 minutes, then add the egg and stir until fully combined. (You can skip the egg if you want a more traditional texture.)

Transfer the mixture to a piping bag with a 1/2” French star tip. Pipe 6-7” churros onto parchment paper, fixing any imperfections with a wet finger. Cut the paper so each churro has its own strip.

Combine sugar and cinnamon on a plate.

Heat oil to around 370°F, then fry the churros in batches of 3 for 4-6 minutes until deep golden. They might stick together but should separate easily.

Roll the hot churros in the cinnamon sugar mix.

Make ganache by pouring hot cream over chocolate, waiting 5 minutes, and stirring until combined.

Serve the churros with ganache and savor the goodness!