Churro Cream Puffs
These incredibly easy and delicious churro cream puffs will become one of your go-to recipes! They are sprinkled with cinnamon and sugar and filled with a cinnamon whipped cream.
Servings: 33 cream puffs
Ingredients
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
Cinnamon Whipped Cream
- 1 1/2 cups heavy cream
- 2 T. brown sugar packed
- 2 T. powdered sugar
- 1 tsp. ground cinnamon
Instructions
Cream Puffs
- 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.
Topping
- 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.
Nutrition
Calories: 99kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 31mg | Potassium: 25mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.4mg
