Special equipment: a pastry bag fitted with an 8-millimeter fluted nozzle; a silicone baking mat; a deep-frying thermometer; a hand-held blender

In a saucepan, bring the milk, butter, sugar and salt to a boil. Sift the flour. Add the flour to the pan, then cook over high heat, stirring, until the mixture is dried out, as for a pate a choux.

Take the pan off the heat and fold the eggs in one at a time. Transfer the dough to a pastry bag fitted with an 8-millimeter fluted nozzle, and pipe long, straight stripes of dough onto a silicone baking mat fitted into a baking sheet.

Freeze until frozen through, about 30 minutes. Cut the frozen churros into various lengths, between 1 and 3 inches, and place on rectangles of parchment paper cut to size-- the parchment will facilitate the transfer of the churros to the hot oil, keeping them straight and avoiding splashes. Allow the churros to thaw fully.

Line a baking sheet with paper towels. Bring 4 to 5 inches of oil to 350 degrees F in a deep, heavy pot. Carefully invert the parchment over the oil to add the churros. Fry the churros in batches, stirring occasionally, until golden brown, a few minutes. Transfer to the paper towels to cool.

Serve with Dulce de Leche Ganache for dipping.

Dulce de Leche Ganache:

Heat the cream in a pan together with the glucose syrup. Pour over the melted white chocolate, then add the dulce de leche and blend with a hand-held blender until smooth. Add the butter and mix until well combined.