Churro Cream Puffs
A crisp cinnamon-sugar shell filled with a light and airy cinnamon whipped cream. If you’re a churro lover, you’ll love these baked not fried Churro cream puffs.
This Churro Cream Puff recipe is one of the fun and fabulous cream puff recipes in my soon to be released cookbook, Simply Sweet Dream Puffs!
A favorite Disneyland memory for my family is eating hot churros from a cart on the boardwalk near Splash Mountain. Now whenever we visit Disneyland we have to get a churro.
Did you know you make Churros from the same paté a choux dough you use to make cream puffs? Instead of baking the dough, you deep fry it. And if you deep fry it, you won’t have a hollow center that you can fill with luscious cinnamon whipped cream.
You don’t have to use a piping bag to fill cream puffs, but don’t be intimidated if you want to give piping a try. I like to use disposable piping bags, but you could use a Ziploc bag too.
Just cut off the tip of the bag and insert a piping tip. Push a little bit of the bag down in to the tip so the cream doesn’t start flowing until you’re ready. Put the bag inside a tall mug or small pitcher. Fold the bag over the edge of the mug and fill it with the whipped cream. Straighten out the bag and twist it closed and you’re ready to pipe.
If you’re don’t want to pipe the filling, you can just cut the shells in half and pipe or spoon the cinnamon whipped cream in to the shell.
Eclairs are more commonly filled and cream puffs generally are cut in half. But there aren’t any hard and fast rules. Just have fun making them however you want.
You can download Simply Sweet Dream Puffs from Amazon. Amazon has a Kindle app that you can use to read e-books on almost any device, including laptops and desktop computers. You can pre-order the e-book and it will download to your Kindle app on October 6, 2015, or just wait until October 6th and download it then.
Visit my How to Make Cream Puffs post for a Video and Easy Step by Step Photos and Instructions on how to make beautiful cream puff shells.
I’ll be sharing this recipe on The Place on Friday, October 9, 2015. It’s on Fox 13 at 1:00 p.m. if you live in Utah tune-in and check it out. Wish me luck!
Churro Cream Puffs
Ingredients:
- 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon, divided
- 2 tablespoons honey
- 1 1/2 cups heavy whipping cream
- Pinch of salt
- 1/3 cup powdered sugar
- 16 Cream Puff Shells
Directions:
Preheat oven to 350°. 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. Place cream puffs in a single layer on a parchment lined baking sheet. Bake for 5 minutes.
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.
Tip: For extra crisp shells. Add the cinnamon and sugar coating to these cream puffs about 30 minutes before you want to serve them. Let cool for about 20 minutes, fill and serve.
I’m wanting to make these for a Mexican feista party for 60 people. Does this double and triple well? How far in advance could I make them? Can the be stored in the fridge? I’m a little clueless and a lot stresses, I appreciate your help 🙂
Hi Misha – these will be so fun for your Mexican fiesta. You can easily make a double batch, but I prefer to bake one batch at a time in the center of the oven because they rise differently depending on where in the oven the trays are. The great thing about cream puff shells is they freeze really well. You can even freeze the dough unbaked – just pipe them on the tray and pop them in the freezer. Then you can bake without thawing them first, just add a couple minutes to the cooking time if cooking the frozen dough.
The nice thing about freezing the dough is once the shells are frozen, you can peel them off the parchment paper and put them in a Ziploc bag and they don’t take up as much freezer space. If you have freezer space, you can freeze them after baking and just let them thaw a few hours before adding the cinnamon coating and piping in the cream a few hours before you want to serve them. You can make the sales weeks ahead of time.
Wow, thanks for the quick reply! I appreciate the help so much!
Thank you for this delicious cream puff recipe, and most of all thank you for the templates, amazing job, so useful and handy. A very bright and sunny day to you 🙂
Who wouldn’t love churros, right? Churro cream puffs, it sounds so yummy! Oh, and the cinnamon made it perfect!
Barbara,
You must be so excited about your book. Congrats!
I love churros and I bet these cream puffs are delicious.
Annamaria
A churro and cream puff… match made in heaven!
I’m sold! I love the stupid dry Churros at Costco; these would be heavenly!
I saved this recipe the moment I saw the title. You know the way to a girl’s heart! I’m a fan of creampuffs, the churros really to make everything better. Thanks so much for sharing this – I hope you’re having a lovely weekend, Barbara!
Oh I wish I could have at least one!
I’ve never had a churro, but I LOVE cinnamon and sugar…and honey…on just about anything so I know I’m gonna love love LOVE these cream puffs. My mouth is watering right now…….ohhhh boy.
PS…..Have fun on your TV segment-wish I could see it! 🙂
These cream puffs are stunning! Pinning!