Are you craving a pastry? I bet these incredibly easy and delicious churro cream puffs will be your go-to recipe! They are sprinkled with cinnamon and sugar and filled with a cinnamon whipped cream. Just one bite and you’ll be addicted!
So I had intentions on getting this post up before Cinco De Mayo, but that didn’t happen as you can tell. Trying to learn video has put a damper on my blog posting. My target every week is to try to get a post up Tuesday and Thursday. As of lately, I have skipped Tuesday and got my post up on Friday. I’m not digging it and I bet you aren’t either.
Next week is going to be a fresh start on posting, I think. PLUS I’ll have a giveaway going on.
I did quite a bit of testing for this recipe. It all started because I’ve been working on some churro recipes. Again, didn’t happen before cinco de mayo, but they’re amazing AND BAKED. I really dig fried churros because what isn’t out of this world when it’s fried, but it makes everything greasy and unpleasant feeling. So to save myself the clean up and probably a few burns, I went with an oven friendly recipe this time.
I’ve been making a ton of recipes as of lately. I think I’ll be making even more in the future, but we can’t begin to keep up with eating everything. I packed these guys up and hauled them down to my friend who owns the local consignment shop. Her family and employees inhaled them before I left the store.
I even witnessed one of my friend’s daughters double fisting the churro cream puffs. That’s enough validation for me. I got this one right without a doubt.
If you use whipped cream to fill your cream puffs, remember to store them in the fridge. I would recommend filling them just before serving them (if possible) so they don’t become overly soft.
Churro Cream Puffs
Churro Cream Puffs
- 1 cup water
- 1/2 cup unsalted butter
- 3 T. granulated sugar
- 1/4 tsp. salt
- 1 1/3 cups all-purpose flour
- 5 large eggs
Cream Puff Topping
- 1/4 cup granulated sugar
- 1/2 tsp. ground cinnamon
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a saucepan over medium heat, add in the water, butter, sugar, and salt. Stir to combine.
- Let it come up to just a boil. Make sure the butter is completely melted.
- Remove from the heat and add in the flour. Stir until a ball forms. The dough will pull away from the pan.
- Add the dough into a mixing bowl and let cool for 5 minutes.
- Add one egg into the bowl with the dough. Mix on medium until incorporated. Add another egg and mix until incorporated. Repeat always adding one egg at a time and just beating until the egg is mixed in.
- Add the dough into a piping bag with a straight tip.
- Pipe a mound of dough on the prepared baking sheet. You can do 4 - 5 rows of 3 or 4 depending on the room you have on your baking sheet.
- In a small bowl, add in the sugar and cinnamon. Stir to combine.
- Immediately generously sprinkle cinnamon and sugar topping on top of each mound of dough.
- Place into the preheated oven and bake for 25 minutes until the center is hollow and the shell is browned. Set aside to cool and make filling.
Cinnamon Whipped Cream
- In a large mixing bowl, add in the heavy cream and brown sugar. Beat on medium until it becomes thick and soft peaks have formed.
- Add the powdered sugar and ground cinnamon into the whipped cream. Beat on high until stiff peaks form.
- Add the whipped cream into a piping bag with a #7 wilton piping tip or something similar.
- Poke the bottom of the cream puff with the tip of the piping bag. Pipe the whipped cream into the cream puff. Try not to overfill.
- Serve immediately and store any leftovers in the fridge.
Need more cinnamon in your life?
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