Pipe:Transfer the choux pastry to a piping bag fit with alarge star tip. Pipe strips of the choux pastry into the hot frying oil, about 5-6" (13-15 cm) using a pairing knife to cut the strip off into the oil as it comes out of the pastry bag. You can fry several at a time,...
To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the...