Churro Cream Puffs
User Reviews
5.0
3 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
16 cream puffs
Churro Cream Puffs
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Churro Cream Puffs are covered in cinnamon and sugar and filled with a sweet cinnamon whipped cream. They’re super delicious and easy to make!
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Ingredients
For the Pâte à Choux:
- ¾ cup all-purpose flour
- 6 tablespoons unsalted butter cut into 6 pieces
- 1 teaspoon sugar
- ¼ teaspoon salt
- 3 large eggs room temperature
- Egg wash optional
- 1 egg
- 1 teaspoon water
For the Churro Cream Puffs:
- 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon divided
- 2 tablespoons honey
- 1 ½ cups heavy whipping cream
- Pinch of salt
- ⅓ cup powdered sugar
- 16 Cream Puff Shells
Instructions
For the Pâte à Choux:
- Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
- Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
- Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.
- Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
- Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
For the Churro Cream Puffs:
- Preheat oven to 350°. Combine granulated sugar and 1 teaspoon cinnamon together in a small bowl. Set aside.
- Microwave honey in a small microwave-safe bowl about 20 seconds, or until it starts to boil. Brush tops of cream puffs with honey and sprinkle with cinnamon-sugar mixture. Place cream puffs in a single layer on a parchment lined baking sheet. Bake for 5 minutes.
- In a large mixing bowl, beat the heavy cream and salt at medium speed until soft peaks form. Add powdered sugar and cinnamon, and beat until stiff peaks form.
- Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the side of each cream puff with a small knife to create a hole. Insert the pastry tip into the hole and fill with cinnamon whipped cream. (See note below)
Notes
- For extra crisp shells. Add the cinnamon and sugar coating to these cream puffs about 30 minutes before you want to serve them. Let cool for about 20 minutes, fill and serve.
- I decided to slice my cream puffs before adding the filling.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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