Preparation : 20 minutes
Cooking : 5 minutes
Servings : 4 servings

Nut free

Ingredients :

- 1 pot of CARAMELS FAA fleur de sel caramel of 315 g
- 750 ml (3 cups) French vanilla ice cream

For the churros:
- 60 ml (1/4 cup) sugar
- 1 pinch of cinnamon
- 125 ml (1/2 cup) of water
- 30 ml (2 tbsp) canola oil
- 1 pinch of salt
- 125 ml (1/2 cup) all-purpose flour
- 1 egg
- 2 liters (8 cups) canola oil (for frying)

Instructions :

1. In a deep plate, mix 45 ml (3 tbsp) of sugar with the cinnamon. Set aside.

2. In a saucepan, combine the water with the oil, the remaining sugar and the salt. Bring to a boil. Add the flour to the saucepan and stir with a wooden spoon until a ball of dough forms. Continue cooking for 1 to 2 minutes over low heat, stirring.

3. Remove the pan from the heat. Stir in the egg vigorously, then stir until the batter is smooth and homogeneous.

4. In a deep fryer or large saucepan, heat the oil for frying until it reaches 375°F (190°C) on a cooking thermometer. If using a saucepan, monitor the cooking process carefully to prevent the oil from overheating and catching fire.

5. Fill a pastry bag fitted with a medium star tip with batter.

6. On a sheet of parchment paper, form four hearts with the dough.

7. Carefully place two hearts at a time in the fryer. Fry for 2 to 3 minutes, turning the churros halfway through cooking. Drain and place on paper towels.

8. Place the hot churros in the cinnamon sugar and stir to coat well.

9. Transfer half of the caramel into a squeeze bottle or a pastry bag fitted with a small plain nozzle.

10. Insert the nozzle of the bottle or the tip of the piping bag into one side of the churro heart tip. Press gently to fill the churro with caramel. Repeat on the other side of the heart tip. Repeat this step to fill all the churros.

11. Divide the ice cream into four cups. Place a churro heart in each cup, then top with the remaining caramel.