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Churro Cream Puffs

Enjoy a delightful treat that combines crispy, cinnamon-sugar coating with a luscious cream filling - Churro Cream Puffs are perfect for any gathering!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: French, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Choux Pastry
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs use room-temperature for better incorporation
  • 1 teaspoon vanilla extract
For the Cream Filling
  • 1 cup heavy cream can substitute with low-fat cream for a lighter option
  • 1/4 cup powdered sugar
For the Churro Coating
  • 1 tablespoon ground cinnamon
  • 1/2 cup granulated sugar

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, bring the water and butter to a boil over medium heat. Once boiling, remove from heat and quickly add the flour and salt, stirring vigorously until a dough forms.
  3. Allow the mixture to cool for about 5 minutes. Then, add the eggs, one at a time, mixing well after each addition. Stir until the batter is smooth and glossy, then mix in the vanilla extract.
  4. Using a piping bag fitted with a round tip, pipe small mounds (around 1.5 inches wide) onto the prepared baking sheet, leaving space between each puff.
  5. Bake for 20-25 minutes or until the puffs have risen and are golden brown. Avoid opening the oven door while they're baking!
Make the Filling and Finish
  1. While the puffs are cooling, whip the heavy cream with the powdered sugar until soft peaks form. Carefully fold a small amount of the whipped cream into the remaining whipped cream to lighten it up.
  2. Once your puffs are cool, use a sharp knife or a piping bag to fill each with the whipped cream.
  3. In a small bowl, mix the granulated sugar and ground cinnamon. Roll each filled puff in this mixture until fully coated.
  4. Enjoy your Churro Cream Puffs immediately for the best texture!

Notes

For perfect choux pastry, ensure your dough is smooth and not too thick. Store leftover puffs in an airtight container in the refrigerator for up to 2 days. For freezing, omit filling and store separately.