Add the water, butter, sugar and salt into a pot and place this over medium heat. Keep heating until the butter has all melted and the mixture comes to a boil.

Once it comes to a boil, take it off the heat and add in the flour. Mix until a dough forms.

Add this back onto medium heat and keep heating, whiles mixing the dough, for 2 minutes. Now take it off, add it into a large bowl and leave to cool for 10 minutes.

Once cooled down a little, add in the eggs and beat until you get a smooth dough.

Add this into a piping bag fitted with a star tip.

Cut some baking paper into rectangles and then pipe your churro shapes onto these, you can pipe whatever shapes you want. The rectangles of baking paper will make it easier to pick them up later.

Once your churros are piped, heat some oil up. You want your oil to be around 180C-190C.

To fry, pick up one of the churros. It's easiest to pick up the baking paper that the churro is on, instead of the actual churro.

Carefully place this into the oil, with the baking paper too. After a few seconds, the baking paper will separate from the churro, take this out of the oil with some tongues.

Fry the churros until they're a deep golden brown colour. Around 3-4 minutes on each side.

Mix together the sugar and cinnamon. Whiles the churros are still warm, coat them with this sugar.

Add the chocolate and cream into a bowl and heat this in the microwave for 30 seconds.

After 30 seconds, take it out, give it a stir and then heat it for 15 seconds this time, then stir again. Keep repeating this until the chocolate has all melted and you get a smooth mixture.

In a glass or measuring jug, add the white chocolate and oil. Heat this until melted and smooth.

Dip the churros into this, let the excess drip off and then dip them into your chosen toppings.

Let them sit for a few minutes so the chocolate can set a little and then enjoy!