Shape churros on the parchment paper: poach straight, well-spaced lines (the churros will puff up). *You can place them in a cool place so that the dough sets and they keep their shape.

The dough is pushed through an extruder that gives the churros their hollow star shape. Next it goes straight into hot oil. After frying, the churros are rolled in sugar or cinnamon sugar and ...

Drop frozen churro into oil, making sure to drop away from yourself to avoid splashing. Once dropped in oil, do not touch: allow to cook. Once a golden-brown color has begun to form on the sides ...

Cooking method. Prepare the churro dough. In a medium saucepan, combine 1 cup of water, ¼ cup unsalted butter, ½ tsp salt, and 2 tbsp granulated sugar.