Prior to a few months ago, the full extent of my understanding of churros was:
- They’re long cake dougnuts.
- They must be very difficult to make or they would be everywhere at all times.
- They cannot be near me.
This week, set out to disprove all three. Well, the first notion began to unravel a recently as we chomped through a plate of them at Rosie’s, a newish restaurant in my neighborhood, when I realized for the first time that these long, ridged doughnuts weren’t your usual cake or yeast doughnut texture inside, but something else — almost custardy within, very crunchy outside, as if they were made from an eggy, puffy dough. Google confirmed my a-ha moment: did you realize that churros are basically long, piped and fried eclair/cream puff dough?
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