This recipe is taken from the M&S cookery book “Restaurant Dishes of the World” (1984).
Oil for deep frying
1 quantity Choux Pastry, with 1 tbsp sugar added to the butter and water mixture
Heat oil to 190ºC (when a bread cube browns in 25-30 seconds). It should be deep enough for the pastries to float.
Using a piping bag fitted with a 1cm star tube, pipe 13cm lengths of choux pastry into the hot oil. Hold the pipe fairly high so that the pastry will fall in thin strips. Fry until golden brown all over.
As churros are cooked, transfer to paper towels to drain and sprinkle generously with icing sugar while still warm.
Melt 50g chocolate and 2 tbsps honey in a basin over a pan of simmering water. Add 1 tbsp ground almonds, 1 tsp vanilla essence and 450ml hot milk and beat until frothy. Serve in hot mugs.