Churro Cream Puffs
Experience the ultimate sweet treat with Churro Cream Puffs! With their crispy exterior and creamy filling, these delightful pastries are the perfect indulgence for any occasion. Made with simple ingredients, they’re not just easy to prepare, but also incredibly satisfying. Treat yourself and your loved ones tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Large Pot
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 3/4 cup all purpose flour
- 6 tbsp unsalted butter, cut into 6 pieces
- 1 tsp sugar
- 1/4 tsp salt
- 4 large eggs, at room temperature (divided)
- 2 tsp ground cinnamon, divided
- 1 tbsp granulated sugar
- 2 tbsp honey
- 1 1/2 cups heavy cream
- pinch salt
- 1/3 cup powdered sugar
Instructions
- Preheat your oven to 425 degrees F and lightly grease or line a baking sheet with parchment paper.
- Measure out 3/4 cup of all purpose flour and set it aside.
- In a large saucepan over medium-high heat, combine 6 tbsp of unsalted butter, 1/4 tsp of salt, 1 tsp of sugar, and 3/4 cups of water. Stir occasionally until it comes to a boil.
- Once boiling, immediately remove the saucepan from heat and stir in the flour all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until the dough is smooth and forms a ball.
- Transfer the dough to the bowl of a stand mixer and let it rest for about 5 minutes.
- Add 3 large eggs, one at a time, beating until the mixture is smooth and glossy after each addition.
- Using a pastry bag fitted with a tip, spoon the dough into the bag.
- Pipe the dough onto the prepared pan into 1 1/2 inch rounds.
- In a small bowl, whisk together the remaining egg and 1 tsp of water. Brush the tops of the piped dough with this egg mixture.
- Bake at 425 degrees F for 5 minutes, then reduce the heat to 375 degrees F and bake for an additional 30 minutes.
- Once baked, turn off the oven but let the puffs sit in the closed oven for 10 minutes.
- Preheat your oven again to 350 degrees F. Combine 1 tsp of ground cinnamon with 1 tbsp of granulated sugar in a small bowl and set aside.
- In a microwave-safe bowl, microwave 2 tbsp of honey on HIGH for about 20 seconds, or just until it begins to boil.
- Brush the tops of each cream puff with the honey and sprinkle with the cinnamon-sugar mixture.
- Place the cream puffs on a parchment-lined baking sheet in an even layer and bake for 5 minutes.
- Let them cool for about 30 minutes.
- In a large bowl, whisk together heavy cream and a pinch of salt. Beat this mixture until it becomes foamy.
- Gradually add 1/3 cup of powdered sugar and 1 tsp of cinnamon, continuing until stiff peaks form.
- Cover the whipped cream and chill until you’re ready to serve.
- Spoon the whipped cream into a pastry bag fitted with a small round tip. Create a small hole on the top of each cream puff with a knife, then insert the pastry tip and fill each puff with the delicious whipped cream.
Notes
- Tip 1: To store leftovers, keep the cream puffs in an airtight container in the refrigerator. They are best enjoyed fresh, but they can last up to two days.
- Tip 2: You can freeze the unfilled cream puffs in a freezer-safe bag. Just bake them, cool completely, and store. When you're ready to eat, thaw and fill them with whipped cream.
- Tip 3: Experiment with different flavors for the whipped cream. Try adding a hint of almond or lemon zest to give it a fresh twist!
- Tip 4: Serve as part of a brunch buffet alongside pastries, quiches, and fresh pastries for an unforgettable spread.
- Tip 5: Dust the finished cream puffs with additional powdered sugar before serving to give them a beautiful finish.