Churros are one of my favorite treats and these Churro Cream Puffs are a little piece of heaven. The perfect dessert for Cinco de Mayo or any Mexican meal.Churro Cream Puffs - the-girl-who-ate-everything.com

CHURRO CREAM PUFFS

Here it is two days before Christmas and what am I doing? Making cream puffs! What can I say? Baking relaxes me. DreamPuffs_FrontCover

These Churro Cream Puffs come my sweet friend Barbara’s cookbook Simply Sweet Dream Puffs: Shockingly Easy Fun-Filled Treats!. It’s filled with gorgeous pictures and fantastic recipes. She gives step-by-step instructions so that you can make these easily.
Churro Cream Puffs - the-girl-who-ate-everything.com

I admit that even I was intimidated to make cream puffs. I don’t know why? They both start with a Pâte à Choux which is the base of any cream puff or eclair like this Eclair Cake that is one of the most popular recipes on this blog. You can use a pastry bag, a ziploc bag, or even a small ice cream scoop to make small little rounds for your cream puffs. Churro Cream Puffs - the-girl-who-ate-everything.comI 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.

Churro Cream Puffs - the-girl-who-ate-everything.com

Churro Cream Puffs

4.72 from 7 votes
Churros are one of my favorite treats and these Churro Cream Puffs are a little piece of heaven. The perfect dessert for Cinco de Mayo or any Mexican meal.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16 servings

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

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.
  • For the Churro Topping: 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. Bake for 5 minutes. Let them cool.
  • 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. You can also just slice them in half and fill them that way.
Cuisine: American
Course: Dessert
Churro Cream Puffs on a plate