Churro Flight Recipe

Make the choux-style dough

In a medium saucepan, combine 1 cup water, 1/2 cup whole milk, 4 tbsp unsalted butter, 1 tsp granulated sugar and 1/4 tsp salt. Bring to a rolling simmer over medium heat, stirring so butter melts. Once simmering, remove from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan (about 30–45 seconds).

Cool and add eggs

Transfer the dough to a bowl or keep in the pan off heat to cool for 3–4 minutes (warm but not hot). Beat in the 2 large eggs, one at a time, mixing thoroughly after each addition until fully incorporated and the dough is glossy and pipeable. If dough seems too stiff, add a splash of milk (up to 1 tbsp).

Pipe churros

Fit a large pastry bag with a 1/2-inch star tip (or cut a large open star). Spoon dough into the bag. Heat 3 cups neutral oil in a heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough sizzles and floats. Hold the bag over the oil and squeeze 3–4 inch lengths of dough directly into the oil, cutting with kitchen scissors or a knife. Fry in batches, do not overcrowd, turning to brown evenly for about 2–3 minutes per side until golden and puffed. Remove with a slotted spoon to a wire rack set over a baking sheet.

Drain

Let churros drain and cool for 1–2 minutes before tossing in cinnamon sugar so the coating adheres without melting the sugar.

In a wide shallow bowl, combine 3/4 cup granulated sugar, 2 tsp ground cinnamon and 1/8 tsp fine salt. While churros are still warm (but not piping hot), toss each piece in the cinnamon sugar to coat thoroughly. Place coated churros on the serving rack. Keep warm in a low oven (200°F / 95°C) if making ahead.

Place 6 oz white chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream until it just begins to simmer (small bubbles at edges). Pour hot cream over the chocolate and let sit 1 minute. Stir gently until smooth and glossy. Stir in 1 tsp butter and 1/4 tsp vanilla. Keep warm over a very low water bath or transfer to a small serving pitcher.

If using frozen strawberries, thaw and drain excess liquid. In a blender or food processor, puree 1 cup strawberries with 2 tbsp powdered sugar and 1/4 cup heavy cream until smooth. Add 1/2 tsp lemon juice and taste for sweetness; add more powdered sugar if desired. Strain through a fine sieve for an extra-smooth finish. Keep chilled until ready to serve; whisk briefly before plating if it has separated.

If using store-bought dulce de leche, warm gently in a small saucepan over low heat or microwave briefly (10–15 seconds) until pourable but not boiling. If you prefer to make it from a can of sweetened condensed milk, simmer unopened can submerged in water for 2–3 hours (ensure covered with water) then cool completely before opening. Transfer warmed dulce de leche to a small ramekin for serving.

Chop 4 oz bittersweet chocolate and place in a heatproof bowl. In a small saucepan, combine 1/2 cup heavy cream, 1 tbsp unsweetened cocoa powder, 1/2 tsp ground cinnamon and 1/8 tsp ground ancho or cayenne (optional). Heat until steam rises and small bubbles appear, then pour over the chopped chocolate. Let sit 1 minute, then stir until smooth. Stir in 1/4 tsp vanilla and 1/8 tsp salt. Taste and adjust spice or sweetness. Keep warm for serving.

Arrange 3–4 cinnamon-coated churros per serving on a long board or plate. Place small ramekins or shallow bowls of each sauce: white chocolate, strawberry cream, dulce de leche, and Mexican chocolate. Optionally sprinkle a pinch of flaky sea salt over the dulce de leche and Mexican chocolate sauces. Garnish with mint leaves. Serve immediately while churros are warm and crisp.

Notes: All sauces can be prepared ahead and gently rewarmed. Keep churros crisp by frying just before serving or reheating briefly in a 350°F (175°C) oven for 4–5 minutes.