I can’t even remember the first time I had a churro, that long crispy cinnamon sugar coated piece of fried dough. I’m going to hazard a guess and say it was probably at the Arizona State Fair when I was a young’un. Isn’t that where one typically eats all things fried? Growing up in Arizona, churros were just always there and I didn’t think much it. They were long, straight, ridged, crunchy and a little cakey. Sometimes you could get them filled – with custard or strawberry gunk – but I always liked them plain. As for making them, it wasn’t something I thought was easily do-able until I went to culinary school and realized just what they were. Pate a choux – a building block of French pastry techniques. Well that I can do.
STRESSCAKE 