Spicy Salted Caramel Churros
Got an air-fryer? It's time to make a delicious, zany-yet-decadent snack perfect for for any time of day, even breakfast!
Spicy salted caramel apple filling
3 lbs apples, chopped (Gala work well)
2 large jalapeños, very-finely chopped
3 sticks butter
1 cup cream
1 tbsp salt
3 cups sugar
1 cup brown sugar
Splash of vanilla
2 cups water
1 cup sugar
1 stick infused butter (you choose dosage)
1/2 tsp salt
2 cups flour
Cinnamon/sugar mix for coating
Apple Filling: To begin, boil the apples and jalapeños in water until softened, then drain. Mix in butter, cream, salt, vanilla and sugar. Heat to 350, stirring often, until the mixture turns a nice caramel hue. Pour into a container to cool completely--otherwise it’ll remain runny. I happened to use ghost pepper salt, which gave it an extra kick. You could also use roasted green chilies instead of jalapeños--so much room to expirement!
Dough/Churros: Melt butter, water, sugar, and salt together, adding in the flour until it forms a ball. Set it aside to cool for about 5-10 minutes and then with handmixer, beat in one egg at a time. Use a piping bag to dispense in spiral discs onto a parchment-lined baking sheet that will go in the air fryer at 380 for seven minutes, until golden-brown. Immediately after removing from the fryer, lightly mist with butter or coconut oil spray, and sprinkle the cinnamon-sugar mix to garnish. Cool completely before filling.
This is the mind-blowing pinnacle of infused cuisine. Dosage of course depends on how much you throw in--and just know you will have extra filling, perfect for tossing in other pastries or mini-pies. Bon Appétit!