Churro batter, meet the waffle iron.
In a small saucepan, bring water, butter, salt, sugar, and cinnamon to a simmer over high heat.When butter has melted and sugar and salt have dissolved, lower heat to medium, add flour, and stir rapidly. The batter will form quickly as the flour absorbs the water mixture. Continue to cook over medium heat, stirring, for 1 minute.Remove saucepan from heat and allow mixture to stand for 5 minutes. Add eggs one at a time to batter mixture, stirring until each is incorporated.
Mix sugar and cinnamon on a plate for dipping. In a saucepan over low heat, combine cream, chocolate, and corn syrup and stir frequently until chocolate begins to melt. Turn off heat and set chocolate mixture aside.Place about 1/4 cup of batter on each section of waffle iron. Do not overstuff waffle iron—the batter will expand considerably. Close the lid and cook until churros are golden brown, 5 to 10 minutes. Transfer churros to a plate and repeat with remaining batter.
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