Choux's Spanish cousin piped straight into hot oil, rolled in cinnamon sugar, and dragged through thick hot chocolate. Fair food, elevated.
250 ml
💧 Sparkling Water ›
still water
80 g
🍬 Sugar ›
mixed with 2 tsp cinnamon
Mise en place
Before you start
Prep checklist
Sparkling Water — still water
Sugar — mixed with 2 tsp cinnamon
Cook a choux: boil water and butter, dump in flour, beat 2 minutes; cool 5, beat in eggs to a thick pipeable paste. Load a star-tip piping bag.
Pipe 12 cm lengths directly into 180°C oil, snipping with scissors; fry to deep gold, 2–3 minutes per side.
💡
The star tip isn't cosmetic — the ridges are what fry crisp. Round churros stay doughy inside.
Roll hot churros in cinnamon sugar. Melt chocolate into hot cream for the dipping pot. Proceed without dignity.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
·
A scoop of vanilla ice cream
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