Churro Cream Puffs

Churros are one of my favorite treats and these Churro Cream Puffs are a little piece of heaven.Churro Cream Puffs - the-girl-who-ate-everything.comHere 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.comI 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 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
Servings: 16
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
  1. Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
  2. 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.
  3. 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.
  4. For the egg wash: Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
  5. 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.
  6. For the Churro Topping: Combine granulated sugar and 1 teaspoon cinnamon together in a small bowl. Set aside.
  7. 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.
  8. 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.
  9. 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.


Speak Your Mind



  1. Ah. I was going to go to bed, but I think I’ll just go whip these up! Curse you.

  2. I die. This looks sooo good

    Kisses from

  3. Oh yummy these look so good! Merry Christmas!

  4. Just when I had sworn off buying any more cookbooks. This one is so tempting!

  5. These sound delicious!

  6. Excellent, what a nice twist.

  7. These look soo darn good right now!! The hubs fave is eclairs, and I found out, too, how simple they are to prepare, the pastry part, that is. Fiddled with the filling a few times, as well as the chocolate topping. Anyway, love the twist on a cream puff, as can eat for Breakfast!!! SCORE! Hope you had a wonderful Christmas and a Very Blessed and Happy New Year! Love your blog and recipes. Appreciate and enjoy every one I recieve. A print and pin party!!

  8. Hi there – step 7 says to brush the top with the honey, then bake for 5 minutes. Should the oven temp be 375 or 425 for this step. Making for a large group of women, and want to get it right. Thanks!