Farago is offering the sexiest brunch of the new season and for the occasion is giving us the recipe of their Sunday delight!
Boil the water with the sugar, salt, oil and orange blossom.
When the water is boiling, put it in a blender and immediately add all the flour.
Beat until it no longer sticks.
Place in a pastry bag with a star-shaped socket.
Set aside at room temperature.
Heat the oil between 170 and 190°C. Dip the churros for two minutes in the oil, then drain and try on a paper towel to remove the oil.
Sprinkle with glazed sugar and serve with a home-made hot chocolate (pastry chocolate + milk + cream).
Also discover the churros by Jean-François Piège and the small tart with rasberries and white chocolate.