Churro Cream Puffs
Churros are one of my favorite treats and these Churro Cream Puffs are a little piece of heaven. The perfect dessert for Cinco de Mayo or any Mexican meal.
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CHURRO CREAM PUFFS
Here it is two days before Christmas and what am I doing? Making cream puffs! What can I say? Baking relaxes me. 
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.
I 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. 
I was completely surprised how easy these Churro Cream Puffs 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
Ingredients
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
Instructions
- Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
- 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.
- 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.
- For the egg wash: Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
- 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.
- For the Churro Topping: 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. Bake for 5 minutes. Let them cool.
- 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. You can also just slice them in half and fill them that way.
Notes
How much cinnamon is added in Step 8? There’s no cinnamon listed in the filling ingredients.
So…just to be clear – AFTER I let them stay in the turned off oven for 10 minutes, I take them out, brush with honey, sprinkle with sugar mixture, then reheat the oven to 375 and bake for 5 minutes…THEN after they’ve cooled completely I cut the tops and fill right?? I’m making these for an Hispanic event and want them to taste perfect (will fill them with custard and a bit of melted brown sugar to mimic flan).
BTW, my mom fills them with INSTANT pudding, replacing 1/2 cup of the milk with 4 oz cream cheese – they never get soggy. If you use the pudding that needs cooking they do get soggy – go figure. She sometimes uses the unrefrigerated pre-made pudding with same unsoggy results. I have filled them with scrambled eggs (adding finely chopped sautéed onions & bell pepper and some cream cheese) for awesome breakfast bites for crowds – sometimes I place a piece of cooked sausage in the bottom first. Same with chicken salad. I adore cream puffs, a no work kinda wow factor.
Please tell me when to put on the honey. Thank you for the recipe.
Yes, you brush with honey after the first bake and bake again then cut off and fill! You were right.
I followed the baking time and my cream puffs burnt and didn’t rise what did i do wrong
The eggs are doing all the rising here. Were your eggs old?
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!
Sorry! Just leave it at 375. SOrry if that wasn’t clear.
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!!
Thank you! You too!
Excellent, what a nice twist.
These sound delicious!
Kari
http://www.sweetteasweetie.com
Just when I had sworn off buying any more cookbooks. This one is so tempting!
Oh yummy these look so good! Merry Christmas!
I die. This looks sooo good
Kisses from http://poshnessary.com ❤
Ah. I was going to go to bed, but I think I’ll just go whip these up! Curse you.