Where are my Churros? Almost a Fairy Tale - Churros, with Apples Sauté in Calvados Crème Caramel, Ice-cream and Chocolate Sauce

There isn't one bakery in Buenos Aires which does not have churros..They are part of my childhood, particularly in the winter: hot chocolate with churros!! I still remember my fingers, full of sticky sugar...and then as a child, licking my fingers... and then, the same sticky fingers would be used to "fish" the churro crumbs...on the plate or on the table.....

Once upon a time, there was a different churro. He was not like the others.... He was a swirly churro, tired of his sugary apparel... So one day, he left Buenos Aires to flirt with a more refined lady...et oui! he fell in love with a French marquise , and this lady in appreciation of this brave "caballero" (knight) decided to offer him the best she had: the unctuosity of a caramel cream, with a touch of Calvados, and the apples... the quintessence of Normandy! and as if this were not enough...chocolate, as silky as a royal gown...Ah, ladies in love..!!! They lose their heads for sweet words of love!!! Et oui, c'est l'amour!!!

A good dessert should be a palette of flavors and textures...Here: the cold vanilla ice-cream meets the still hot caramel sauce...the Calvados sends a strong, even masculine note to this encounter, juicy apples made even sweeter in their sugary bath...

Crispy churros and walnuts for the joy of something to crunch...and chocolate adds the glow, the velvet...Do you need any more?

A bigger spoon, maybe...Or the fingers...the fingers of child to clean, to polish this Martini glass to spotless perfection...Wouldn't you do that? 

Unfortunately, fairy tales always come to an end...Alas! Romance between aristocracy and ordinary people seldom prospers...Hence, our "caballero" found himself back in the streets of Buenos Aires...broken-hearted...but disillusion didn't last long...Very soon, he fell in love again (Ah, men and their unsteady spirits...!) This time it was a sweet and simple "porteña" (girl from Buenos Aires): Señorita Dulce de Leche....The infatuation still goes on...one "churro" with "dulce de leche"....Do you need any more?

For the recipe, with step by step photos, click below....

Churros with Apples Sauté in Calvados Caramel Cream, Ice-cream and Chocolate Sauce

For the churros: * water, 250gr * butter, 50gr * all-purpose flour, 250gr * eggs, 3 * salt, one pinch * frying oil

Put the water, butter, and salt in a saucepan. Take it to a boil. Add all the flour at one time. Lower the heat. Stir with a wooden spoon till the batter becomes like a ball that doesn't stick to the wall of the saucepan. In very low heat, continue stirring this batter..we are trying to dry it. This will give our churro batter consistence (same principle for "pâte à choux" in profiteroles)

Then, in a stand mixer with the paddle attachment, we will add the eggs one by one..Why do I show the eggs and not myself in the process of breaking each egg? Everybody can do that...! and I find the photo of the eggs beautiful in its natural perfection !!!

Do you need a stand-mixer or can we do it by hand? Of course you can do it by hand!! But this batter gets very thick...and when we make big quantities, it can put a strain on your wrist...so I prefer to use the mixer. Remember! add one egg, mix until completely incorporated...then the other!

You see? It is smooth but thick!  Then, transfer the pâte to a piping bag with a star tip (n° 18). Make the swirly churros on parchment paper or directly on a non-stick baking tray.

Take the tray to the freezer, till the churros are hard (2 hours will be enough). Carefully, remove the churros from the tray or paper. Fry them in hot oil till golden brown.

For the apples, sauté in crème caramel: * green apples, 1 kilo *sugar, 150gr * Calvados or rhum, 2 tablespoons * cream, 200gr * walnuts, 150gr * vanilla ice-cream, 500gr