A five-storey, 600,000 cubic feet industrial space is transformed for this walkthrough exhibit.
Churros are made by squeezing lengths of cake-like batter or egg choux pastry from a pastry bag into hot oil. The golden pastries are then tossed in sugar and are commonly sold fresh and still warm from street vendors. These sweet treats are often paired with dulce de leche (similar to caramel) or a thick chocolate sauce, perfect for drizzling or dipping.
Recipe: Churros with Chocolate
Makes about 18 churros
- 1 cup milk or water
- 1/3 cup butter
- 1 Tbsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- Canola oil, for frying
- Cinnamon sugar
- 1 cup whipping (35%) cream
- 1 cup chopped dark chocolate
1. In a medium saucepan, bring the milk, butter, sugar and salt to a simmer. Reduce the heat to medium-low and add the all-purpose flour. Stir until the dough comes together in a smooth ball. Transfer the dough to a bowl and let it cool for about 15 minutes. Once cooled, beat in the eggs one at a time; you should have a smooth, shiny mixture that’s thicker than pancake batter, but thinner than cookie dough.
2. Heat a couple inches of oil in a wide, heavy pot until a bit of batter sizzles when dropped in. Spoon the batter into a pastry bag fitted with a medium-large star tip. Squeeze a few inches of the batter into the oil at a time, nudging the mixture off with scissors or a butter knife. Cook four to five at a time (without crowding the pot) for two to three minutes, turning as necessary until they are a deep golden colour.
3. Transfer the churros to a paper towel-lined plate to remove the excess oil, then to a shallow bowl of cinnamon sugar; turn to coat while they’re still warm. To make the chocolate sauce, warm the cream until steaming. Add the chocolate and let it sit for a minute, before whisking until smooth.
Tip: Make cinnamon sugar by stirring about a teaspoon of cinnamon into each cup of sugar.