The shape of pastry tip you use for this churros recipe is very important. If the tip isnt closed, or rounded off, the churros may break as youre frying them (we used size 845 tips). Keep that in mind if youre using a different sizethe cook times may vary. The sugar matters, too. Conventional granulated is too fine and raw sugar is too coarseit won't stick to the churros.Still havent subscribed to Bon Appetit on YouTube? http://bit.ly/1TLeyPn ABOUT BON APPTIT Cook with confidence using Bon Appetits kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Rick Makes Churros with Chocolate Sauce, Mexico-Style | From the Test Kitchen | Bon Appetit
