Churrons (churro-macaron) with star anise buttercream

Beat the room-temperature butter until soft, scraping down the bowl, and add the sifted powdered sugar in three stages. Adjust consistency with whole milk and flavor with the star anise extract.

In a medium saucepan bring the butter, water and milk to a bare simmer over medium-low heat. Whisk the bread flour, salt and cinnamon together.

Once simmering, kill the heat, add the dry mix and stir vigorously until no lumps remain. Return to medium heat 2 to 3 minutes until a thick golden fond forms on the bottom of the pot.

Transfer to the stand mixer and beat on medium-low about 30 seconds to start cooling. While still hot, add the eggs one at a time, each fully incorporated before the next, then beat on medium about 1 minute until a soft-serve-like peak forms.

Pipe through a big fluted tip. Traditionally piped straight into 350F frying oil, snipped with scissors, and fried 1 to 2 minutes per side, then drained on a paper towel lined rimmed baking sheet.

Variation: pipe and freeze the churros at least 20 minutes to hold their shape, then fry 4 to 5 minutes until golden brown.

Brush with simple syrup and coat with colored sugar; cool completely.

Split lengthwise with a very sharp small knife and fill with buttercream. Fried versions turn floppy and gummy after cooling.

Better: bake the piped dough at 375F about 35 minutes, brushing with simple syrup at minute 25, until deeply golden brown, almost burnt looking, for a rigid shell and dry interior. Cool completely, on a wire rack to speed it.

Color with food coloring spray, split lengthwise, and fill with anise buttercream with a little orange zest added.