We’ve had quite a journey these past 18 weeks with our Breakfast Around the World chefs. The grand finale came from Spain. The students made their own chocolate caliente, a thicker, less sweet version of hot chocolate than many are used to, and the classic European pastry dough pâte à choux. They filled pastry bags with the dough, then piped churros into hot oil, working in teams with one chef squeezing the dough out and the other cutting each churro from the bag with a knife.
The churros were rolled in sugar before we ate them dipped in the chocolate. It felt like a proper sendoff for our fifth graders and other students who won’t be returning to Harvey Milk next year. We have loved working with you all and will miss you terribly! Don’t forget to come back and visit. To our returning students and families, we look forward to more culinary adventures next year. Thank you for making the sustained commitment to be a part of this program. Chao for now!
