Bring the water, butter, and salt to high heat. Incorporate the flour with the help of a wooden spoon.
Lower the heat and continue stirring until you get a homogeneous mixture.
Remove the mixture from the heat, and add the eggs one by one.
Remove the mixture from the heat, and add the eggs one by one. Heat the oil, and with the help of a star-tipped piping bag, make the churros of the size you like best (large spiral or small sticks) and remove until they are well cooked.
When removing the churros from the pan, place them on a plate with absorbent paper to extract the excess oil.
Coat the churros with a mixture of sugar and cinnamon.
For the filling:
Mix on low heat the dulce de leche (caramel filling) and the Choco Choco™ powder
If necessary, add a tablespoon of cornstarch to give it greater density.
With a small piping bag, fill the churros with the Chococajeta (the Choco Choco™ and dulce de leche mix).
