In honor of the upcoming 626 Night Market chef Nick Fasone combines two popular carnival treats into one with a cotton candy churro dish. The fried pastry is infused with the brightly colored candy floss crystals and topped with ice cream and edible glitter.
The dessert is a technicolor and exuberant take on the traditional Mexican pastry that is coated in powdered sugar. The dough is swirled with blue and pink cotton candy powder that gives the pastry a marbled colored effect. Rather than cut into sticks as most traditional churros typically are, these are swirled into discs and then topped with a scoop of cotton candy. The pastry is then topped with edible glitter and butterfly decorations to add to the psychedelic presentation.