Start the Dough: In a medium saucepan, combine the water, cubed butter, caster sugar, and salt. Place over a medium heat and bring to a rolling boil, ensuring the butter is fully melted.

Add the Flour: As soon as it boils, remove the pan from the heat and immediately add all the sifted plain flour at once. Beat vigorously with a wooden spoon until the mixture comes together into a smooth ball of dough that pulls away from the sides of the pan. This should take about 30-60 seconds.

Cool the Dough: Let the dough cool in the pan for 5-10 minutes. This is a crucial step; if the dough is too hot, it will scramble the eggs. You should be able to touch it comfortably.

Incorporate the Eggs: Add the beaten eggs a little at a time, beating well after each addition until fully incorporated. The dough will look split at first, but keep beating, and it will come back together into a smooth, thick, and glossy paste. Stir in the vanilla bean paste.

Pipe and Freeze: Line a baking tray with baking parchment. Transfer the dough to a piping bag fitted with a large open-star nozzle. Pipe 1-inch (2.5cm) long bites onto the prepared tray. Place the tray in the freezer for at least 15-20 minutes. What works best for me is this freezing step, as it helps the churro bites hold their shape in the air fryer.

Prepare the Air Fryer and Coating: While the bites are freezing, preheat your air fryer to 190°C (170°C fan) for about 3 minutes. In a shallow bowl, mix together the 100g of caster sugar and 2 tsp of cinnamon for the coating.

Air Fry the Churros: Lightly spray the air fryer basket with oil. Arrange the frozen churro bites in a single layer, ensuring there is space between them for air to circulate. You will need to do this in 2-3 batches. Lightly spray the tops of the churros with oil.

Cook to Perfection: Air fry for 8-10 minutes, or until they are puffed, deep golden brown, and crisp. They should sound hollow when tapped.

Coat and Serve: As soon as you remove the churro bites from the air fryer, transfer them directly into the cinnamon-sugar mixture and toss gently to coat completely.

Make the Chocolate Sauce: While the churros are cooking, make the dipping sauce. Place the chopped dark chocolate in a heatproof bowl. Gently heat the double cream in a small saucepan until it's just about to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until you have a smooth, glossy sauce. Serve the warm churro bites immediately with the chocolate sauce for dipping.