Pop the water, butter and sugar into a large saucepan, simmer over a low heat until all the mixture has melted together. Turn up the heat and bring to the boil. Reduce the heat and pour in the flour and Baking Powder, stir continuously until you have a lovely smooth mixture with no lumps of flour.
Pop your mixture into a large bowl and leave to cool for 10 minutes. Pop in the Vanilla Extract and using an electric hand whisk or free-standing mixer, beat the mixture gradually adding the egg until you have thick pipe-able consistency. - Don’t worry the mixture will begin to separate at first but continue to whisk until it comes together and you have a smooth batter. Transfer your mixture into a piping bag fitted with an open star nozzle.
Heat a large pan filled about ¼ full of oil to 180-200°C, if you do not have a thermometer to check the oil is hot enough, pipe a blob of churros mixture into the oil and it should start to bubble and rise to the top of the oil. Once your oil is hot enough pipe 2-3 strands of churros into the pan of oil, snipping off each strand of dough with scissors. Be careful as the oil is very hot and can splatter. Fry the churros on each side for 1 minute and then turn with tongs to cook the other side.
Once cooked place your churros onto a tray lined with kitchen roll and continue to cook the rest of your churros dough.
Mix your cinnamon sugar together in a large bowl and toss your churros into the sugar.
Place the butter, cream and salt in a pan gently heat until the butter has melted and set aside. Place the sugar in a heavy based pan with 2 tbsp water, mix together over a low heat until the sugar is dissolved. Turn up the heat and allow the mixture to boil. Allow to boil until the bubbles become smaller and the colour becomes darker – like the colour of dark maple syrup. This should take 3-5 minutes. Be careful not to burn.
Once the sugar mixture is ready, add the cream mixture - be careful as the caramel will it will spit and splutter slightly. Give it a quick stir then allow to boil again for a couple of minutes, then transfer to a bowl to cool and thicken.
Pop the Chocolate, Cream and Orange Extract into a bowl and melt together in the microwave in 30 second bursts, stirring between each burst until the chocolate has melted. Whisk the mixture together until it is lovely and smooth.
As above, melt together the White Chocolate, cream and Vanilla Extract in the microwave and whisk together until smooth and combined.
Serve your churros fresh with your trio of dips!