1. In a saucepan, pour in the water, butter, sugar, and salt.

2. Bring to a boil, then reduce to low heat and add the flour all at once.

3. Mix quickly for 1 minute with a wooden spoon.

4. Add the eggs one by one, mixing well after each addition.

5. Place the resulting dough on a work surface, letting it cool while folding it back onto itself from time to time.

6. Transfer the dough to a pastry bag fitted with a fluted nozzle.

7. Heat the oil in a deep saucepan and, with a regular pressure of the hand, push out about 6 cm of dough at a time.

8. Place on absorbent paper and reserve at room temperature.

9. When completely cooled, using a small pastry nozzle, pierce each churro at both ends. Fill a pastry bag with dulce de leche and garnish the desserts. To be enjoyed on the same day.