Churros were introduced to French fairs in the early 20th century, inspired by Spanish street vendors. Over time they became a beloved snack at "fêtes foraines", symbolising the sweet indulgence of carnival evenings.

In French fairs churros are often smaller, coated with a mix of white and brown sugar, and sometimes served with chocolate sauce. Spanish versions may be larger, dusted only with sugar and paired with thick hot chocolate.

They are typically served hot on a paper cone, rolled in a sugar‑brown‑sugar blend, and eaten immediately while still crisp. Vendors often offer a side of melted chocolate for dipping.

Churros are a staple at summer fairs, amusement parks, and holiday markets. They also appear at birthday parties and community festivals where street food is highlighted.

The combination of a light, airy dough, deep‑fried to a crisp exterior, and the distinctive dual‑sugar coating gives French churros a caramel‑rich flavor that differs from the simpler Spanish version.

Authentic ingredients include water, butter, all‑purpose flour, eggs, and a mix of white and brown sugar. Substitutes can be margarine for butter, gluten‑free flour blends, or flax eggs for a vegan version, though the texture will change.

Churros pair nicely with hot chocolate, caramel sauce, or a scoop of vanilla ice cream. They are also enjoyed alongside other carnival treats like candied nuts and crepes.

Common errors include adding eggs to dough that’s still too hot (causing curdling), frying at a temperature below 180 °C (resulting in soggy churros), and overcrowding the pan which drops oil temperature.

The star tip creates ridges that increase surface area, allowing the churro to puff evenly and hold more sugar coating, replicating the classic fairground texture.

Malcom's Food focuses on nostalgic street‑food recipes, practical home‑cooking techniques, and behind‑the‑scenes stories from carnival and market vendors, delivering clear step‑by‑step tutorials.

Malcom's Food blends personal anecdotes from years working at fairs with precise culinary instructions, emphasizing authenticity and cost‑effective methods, whereas many channels focus on upscale or purely aesthetic presentations.