Churro baskets

Ingredients:

• 3/4 cup milk
• 55 g butter, diced
• 1 tsp vanilla extract
• 0.5 cup + 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 cup premium flour + extra for dusting
• 4 large eggs
• 1 tbsp. ground cinnamon
• Vegetable oil, for deep-frying
• Filling: berries and whipped cream, chocolate pudding with bananas, ice cream of your choice
• Special equipment: 2 metal muffin tins with 6 cups each; medium star tip for a pastry bag

Preparation:

1. In a medium saucepan, combine the milk, butter, vanilla, 2 tablespoons sugar, and salt and bring to a boil over medium-high heat. Reduce the heat to low and add the flour, stirring constantly with a wooden spoon until the dough comes together, about 1 minute. Remove from the heat and let cool for 5 minutes.
2. Beat in the eggs one at a time, mixing thoroughly after each addition. Transfer the batter to a pastry bag fitted with a medium star tip. Invert the muffin tins, spray generously with cooking spray, and dust with a little flour. Pipe a spiral of batter around every other muffin tin to create batter cups (you should have 3 cups in each tin).
3. Place the molds in the freezer and leave them there for about 3 hours or overnight.
4. In a medium bowl, combine the remaining sugar and cinnamon. Pour 7 cm of oil into a large, deep, heavy-bottomed saucepan and heat to 175°C (350°F). Remove the pans from the freezer and use a table knife to loosen the shells from the metal.
5. Fry the baskets in oil, 3 at a time, so that they sink to the bottom and fill with oil, until golden brown and crispy, 5 to 6 minutes.
6. Flip the casseroles with a slotted spoon and fry the rims for 2-3 minutes. Remove them from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Roll them in cinnamon sugar while still warm. Place them back on the plate to cool.
7. Heat the oil to 175°C and repeat with the remaining pieces. Serve the tarts warm with any filling of your choice.