Encore!
Oui, Chef!
Where ears and tastebuds meet
Encore!
Oui, Chef!
Where ears and tastebuds meet
As much as music is a thrill for the senses, love doesn’t stop at what we hear – it finds its way to the table, too. Because what’s a good ride – musical or otherwise – without something sweet in hand?
A real funfair staple is the Churro: Golden, crisp, dusted in sugar and spice and giving that mix of anticipation, rush and pure joy…mhm!
This treat, believed to have its origins in the Iberian Peninsula – particularly in Spain and Portugal – carries the same sun-soaked, sensory thrill that defines the atlântico festival in October, serving up stories of love and longing by fadista Carminho, Djavan’s decades of greatest hits traversing the great Atlantic, or the hot samba grooves of Coletivo Gira that, much like sizzling churros, want to make you dance!
So, dive in, mix, shake and sip while you sit down to treat your ears, your eyes and your tastebuds all at once!
You’re in for a (literal) treat – now all that’s missing is the soundtrack. Hit play on our playlist and let the cooking (and dancing) begin!
Churros – A sweet ride for the senses
To make a batch of churros for two people you’ll need:
- 250ml water
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 150g plain flour
- 1 large egg, beaten
- 1 teaspoon ground cinnamon
- Vegetable oil, for frying
Now, follow these steps:
- Prepare the dough. In a saucepan over medium-high heat, combine the water, vanilla, salt and butter, and bring to a boil. Add the flour and 2 tablespoons of sugar all at once, then stir vigorously with a wooden spoon until a smooth dough forms. (You can also use a stand mixer with a paddle attachment on medium speed.) Remove from the heat, let it cool for about a minute, then add the beaten egg. Continue mixing until the dough becomes glossy and starts to pull away from the sides of the pan.
- Rest and pipe. Allow the dough to cool to room temperature, then transfer it to a piping bag fitted with a star-shaped nozzle.
- Make the coating. In a shallow bowl, mix the sugar and cinnamon together until evenly combined. Set aside.
- Fry the churros. Pour oil into a large, deep saucepan to a depth of about 5cm and heat to around 180°C. Pipe strips of dough (about 15 cm long) directly into the hot oil, cutting them with scissors. Fry in small batches for 2-3 minutes per side, until golden and crisp. Alternatively, pipe the churros onto a lined tray, freeze until firm (20-30 minutes), then fry from frozen, allowing a little extra cooking time.
- Drain. Transfer the cooked churros to a paper towel-lined tray and let them drain briefly.
- Finish and serve. While still warm, roll the churros in the cinnamon sugar and serve immediately. Bon appetit!
Churros – A sweet ride for the senses
To make a batch of churros for two people you’ll need:
- 250ml water
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 150g plain flour
- 1 large egg, beaten
- 1 teaspoon ground cinnamon
- Vegetable oil, for frying
Now, follow these steps:
- Prepare the dough. In a saucepan over medium-high heat, combine the water, vanilla, salt and butter, and bring to a boil. Add the flour and 2 tablespoons of sugar all at once, then stir vigorously with a wooden spoon until a smooth dough forms. (You can also use a stand mixer with a paddle attachment on medium speed.) Remove from the heat, let it cool for about a minute, then add the beaten egg. Continue mixing until the dough becomes glossy and starts to pull away from the sides of the pan.
- Rest and pipe. Allow the dough to cool to room temperature, then transfer it to a piping bag fitted with a star-shaped nozzle.
- Make the coating. In a shallow bowl, mix the sugar and cinnamon together until evenly combined. Set aside.
- Fry the churros. Pour oil into a large, deep saucepan to a depth of about 5cm and heat to around 180°C. Pipe strips of dough (about 15 cm long) directly into the hot oil, cutting them with scissors. Fry in small batches for 2-3 minutes per side, until golden and crisp. Alternatively, pipe the churros onto a lined tray, freeze until firm (20-30 minutes), then fry from frozen, allowing a little extra cooking time.
- Drain. Transfer the cooked churros to a paper towel-lined tray and let them drain briefly.
- Finish and serve. While still warm, roll the churros in the cinnamon sugar and serve immediately. Bon appétit!
Next: Pick your sauce!
Chocolate Sauce:
- 100ml double cream
- 80g dark chocolate (50-70%), chopped
- 1 tablespoon sugar (optional)
- ½ teaspoon vanilla extract
Method:
- Heat the cream in a small saucepan until just steaming (don’t boil).
- Remove from heat and add the chocolate. Let sit for 1 minute.
- Stir until smooth and glossy.
- Mix in sugar (if using), vanilla, and salt.
Salted Caramel Sauce:
- 100g sugar
- 40g butter (cubed)
- 60ml double cream (room temp)
- ½ teaspoon of sea salt
Method:
- Melt sugar in a saucepan over medium heat, stirring until it turns amber.
- Add butter carefully (it will bubble), stir until melted.
- Slowly pour in cream while stirring..
- Simmer 1-2 minutes until smooth.
- Remove from heat and stir in salt.
One more thing before you go…
In case you are still wondering what a churros recipe is doing in the middle of a magazine dedicated to the Philharmonie’s artistic season, you might want to check out Oui, Chef!, the cookbook which lends its name to this column and brings together musicians of the Luxembourg Philharmonic and chefs from across the Grand Duchy. In 22 recipes and as many stimulating interviews, both parties discuss the many similarities between their respective worlds. The book was published by Editions Schortgen in November 2025 in partnership with the Philharmonie.
