CHURRO CREAM PUFFS
I was completely surprised how easy these Churro Cream Puffs were. The hardest part was waiting to let them cool off so I didn’t burn my mouth. Cinnamon, sugar, honey, and whipped cream on a cream puff? You can’t go wrong.
Ingredients:
Basic Cream Puffs:
3/4 cup all-purpose flour
6 tablespoons unsalted butter , cut into 6 pieces
1 teaspoon sugar
1/4 teaspoon salt
3 large eggs , room temperature
Egg Wash (optional)
1 egg
1 teaspoon water
Churro Topping:
1 tablespoon granulated sugar
2 teaspoons ground cinnamon , divided
2 tablespoons honey
Churro Filling:
1 1/2 cups heavy whipping cream
Pinch of salt
1/3 cup powdered sugar
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Instructions:
- 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. You can also use a Ziploc bag with the tip cut off or a small ice cream scoop. 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.
- For the egg wash: 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 oven.
You can find complete recipes HERE
