Who here has been scrolling through social media and come across the freaking delish looking churro cone?! This little invention - what I think is the new cronut - has taken the internet by storm, and now that I’ve tried it, there is no going back.

What could be better than a churro bowl? A crispy, fried churro bowl filled with creamy Dairyworks Apple Crumble Ice Cream, topped with poached apples, buttery biscuit crumbs and a substantial drizzle of caramel sauce, that’s what. This is the perfect winter dessert - a slightly warmed cone, paired with the apple and spice in Dairyworks’ limited edition ice cream flavour, and, if you ask me, ice cream is good all year round. Sound good to you? I can 100% promise you that it is worth the effort. I based my churro recipe on the one featured on Tasty after testing a few, and this one definitely worked the best! Watch their little video (linked below) for a tutorial if needed :)

Enjoy!
Ingredients (makes 6)

Churro bowl:
  • ¼ cup unsalted butter
  • 1tbsp + 2tsp sugar
  • ¼ tsp salt
  • 1 cup water
  • 1 cup flour
  • 3 eggs (may need 4 dependant on size)
  • Canola or Rice Bran Oil

Crumble:
  • 50g butter
  • 75g plain flour
  • 40g sugar
  • 1tsp cinnamon

Poached Apples:
  • 1 granny smith apple
  • ⅓ cup sugar
  • 600ml water
  • 1 cinnamon stick
  • 1tsp vanilla
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Method

Churro Bowls
  1. Place the butter, sugar, water and salt in a pot and bring to a light simmer until the butter has melted and the sugar is dissolved. Once melted, pour in the flour and stir with a wooden spoon until the mixture forms a ball. Leave to cool for 5 minutes.
  2. Transfer the dough into a bowl, then add one egg and stir until fully combined (the egg will first turn the mix slippery but persevere!). Repeat until the 3 eggs are incorporated. The mix should slowly drop from the spoon when lifted, if you feel like you need 1 more egg, add one more.
  3. Lightly spray the bottom of a 12-hole cupcake tin with oil spray. Cut the end off a piping bag and place a small star tip inside. Fill the piping bag with the churro mix, then pipe around one of the cupcake holes to create the cup shape (see this video here for reference). Once you have completed 6, transfer to the freezer until frozen solid.
  4. To cook the churro bowls, fill a pot or deep fat fryer with enough oil to submerge the churro cup in. Bring to heat (be careful if you are using a pot - if the oil seems to smoke remove from the heat immediately). Pop the churros out of the tin using a knife tip, then fry each until dark golden brown and crispy on both the inside and out.
  5. Drain on a paper towel, then toss in sugar if desired. Set aside.


Crumble
  1. Preheat the oven to 180 degrees celcius.
  2. In a bowl, using your hands, turn the butter, flour, sugar and cinnamon into a loose dough.
  3. Place onto a lined tray, and bake for 10-15 minutes or until the crumble is golden. Leave to cool.

Poached Apples
  1. In a pot, bring the water, sugar, cinnamon stick and vanilla to a light simmer.
  2. Peel the apple, core, then cut in half. Cut into slices around 3-5mm thick, then place into the syrup. Cook until tender, strain the liquid and set aside.

To Assemble
  1. Place a churro bowl on a plate. Add a scoop of Dairyworks Apple Crumble Ice Cream, then top with a few apple slices. Sprinkle over the crumble, then drizzle with caramel sauce.
Thanks to Dairyworks for making this post possible.