She calls for transferring the dough to a pastry bag, then chilling it. However, I found refrigeration time makes the dough quite difficult to work with. An easier route is to pipe the dough into sticks directly onto baking sheets lined with parchment paper, then chill the uncooked churros until you’re ready to fry them.
In addition, most of us aren’t pros with a pastry bag, like Manzke. So, rather than fill the entire bag with all of the dough, work in batches; this makes it easier to wield the bag when piping.