A Cinematic Fusion of Cultures: Tres Leches Churro Stack

Allergens

Dairy, Gluten

Ingredients

• 1 cup all
• purpose flour
• 2 cups vegetable oil
• 1 cup evaporated milk
• 1 cup condensed milk
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups heavy whipping cream
• 6 tablespoons powdered sugar
• 1/2 cup dark chocolate, melted
• 1 tablespoon unsalted butter, softened
• 1 teaspoon light corn syrup

Instructions

1. a. In a large bowl, whisk together the flour, sugar, cinnamon, and salt. Gradually add water to form a smooth dough. Transfer the dough to a piping bag fitted with a star tip. b. Heat 2 inches of oil in a heavy pot until it reaches 350°F. Pipe the dough into the hot oil, cutting each strip as it emerges, and fry for 2 3 minutes per side or until golden brown. Drain on paper towels. c. In a shallow dish, whisk together evaporated milk, condensed milk, whole milk, and vanilla extract. Dip each churro into the milk mixture, then place them in a 9x13 inch baking dish. Cover and refrigerate for at least an hour. d. In a large bowl, whip heavy cream with powdered sugar until stiff peaks form. Set aside. e. In another small bowl, whisk together melted chocolate, softened butter, and light corn syrup until smooth. f. Assemble the stack by placing three churros in a triangle formation on a plate. Spread whipped cream over the top layer of churros, then drizzle with chocolate sauce. Repeat for all stacks.

Chef’s Insight

The key to perfect churros is the right balance of crispy exterior and soft interior. Use a meat thermometer to check the temperature during frying.

Notes

Serve this decadent dessert with a cup of strong coffee or Mexican hot chocolate to complete the experience.