Mini churros in the oven

Ingredients:

Churros

• 0.5 cup + 1 tablespoon sugar
• A large pinch of fine salt
• 0.5 cups premium flour
• Water
• 7 tablespoons unsalted butter
• 2 large eggs, lightly beaten
• 0.5 cups of sugar
• 2 tsp ground cinnamon
• Special equipment: a large pastry bag fitted with a 1cm wide star tip.

Caramel-mango sauce

• 1/4 cup sugar
• A pinch of fine salt
• 0.5 cups fresh or frozen mango pieces, about 1 cm each.
• 1 tbsp unsalted butter

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 220°C. Line 2 baking sheets with parchment paper.
2. In a small saucepan, combine 4 tablespoons of butter, 1 tablespoon of sugar, salt, and 0.5 cups of water and bring to a boil over medium heat. Add the flour and stir constantly until the dough forms a ball.
3. Transfer to a large bowl and beat with a mixer on medium-low speed until the dough is cool to the touch. Add the eggs one at a time and mix until fully incorporated. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip.
4. Pipe the dough onto prepared baking sheets in 5 cm (2 in) strips, approximately 5 cm (2 in) apart. Bake until dark golden brown, rotating the baking sheets halfway through baking, 15-18 minutes.
5. Let the churros sit on the baking sheet for a few minutes.
   
   Backfill:
   
   In a microwave-safe bowl, melt the remaining 3 tablespoons of butter. In another medium bowl, combine 1/4 cup of sugar with 1 teaspoon of cinnamon. Dip a few churros completely in the melted butter and let any excess drip off, then roll them in the cinnamon sugar to coat completely. Once the cinnamon-sugar mixture becomes too wet, toss it with a fresh portion of the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon. Serve the churros with the caramel-mango dipping sauce. Churros can be made 1 day ahead and stored in a tightly sealed container at room temperature..
6. Caramel-mango sauce:
   
   Combine the sugar, salt, and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Continue cooking, swirling the pan occasionally but without stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from heat and stir in the mango and butter (be careful, as the mixture will splatter).
7. Let the caramel cool in the pan for a few minutes, then transfer to a food processor and pulse until smooth. Store the sauce in the refrigerator until ready to use. The caramel mango sauce can be made a day ahead..