Churros

Making the panade (choux base):

1. 1In a saucepan, heat the milk, water, diced butter, and pinch of salt until the butter has melted.
2. 2Bring the mixture to a boil.
3. 3Once the milk boils, remove the pan from the heat.
4. 4Add the sifted flour all at once and mix vigorously with a spatula until the dough pulls away from the sides of the pan.
5. 5Put the pan back over low heat and dry out the dough, stirring constantly for about 2 minutes, until it forms a smooth, shiny ball.

Hydrating the choux pastry:

1. 6Pour the dough into a bowl and add the eggs one at a time, mixing well between each addition.
2. 7The dough should be smooth and even.
3. 8To check the dough's consistency, draw a line with your finger; the dough should close back slowly.

Frying the churros:

1. 9Pour the choux pastry into a piping bag fitted with a star-shaped fluted nozzle.
2. 10Heat the frying oil in a large pot or deep fryer to 180°C.
3. 11Using the piping bag, pipe sticks of dough about 10 cm long, letting them drop directly into the hot oil.
4. 12Fry the churros until golden and crispy, for about 2 to 3 minutes.
5. 13Using a slotted spoon, remove the churros from the fryer and place them on paper towels to remove excess oil.

To serve:

1. 14Dust the churros with sugar, coating them well on all sides.
2. 15Serve the churros while still hot, with chocolate sauce, custard, or caramel sauce.