Delicious churro-inspired cream puffs that combine the flavors of a classic churro with a delightful cream filling. A perfect dessert for any occasion!
Ingredients: 1 cup water. 1/2 cup unsalted butter. 1/4 teaspoon salt. 1 cup all-purpose flour. 4 large eggs. 1 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 cup heavy cream. 1/2 cup milk. 1 teaspoon vanilla extract. Powdered sugar for dusting.
Instructions: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Reduce heat to low and add all-purpose flour. Stir vigorously until the mixture forms a ball. Remove from heat and let cool for a few minutes. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy. Preheat oven to 375F 190C. Line a baking sheet with parchment paper. Transfer the churro dough to a pastry bag fitted with a large star tip. Pipe dough onto the prepared baking sheet in small rounds to make cream puff shells. Bake for 25-30 minutes or until the shells are golden brown and crispy. Do not open the oven during baking. In a shallow dish, combine granulated sugar and ground cinnamon. Roll the baked cream puff shells in the cinnamon-sugar mixture while still warm. In a separate bowl, whip heavy cream until stiff peaks form. In a saucepan, heat milk and vanilla extract until just simmering. Slowly pour the hot milk mixture into the whipped cream, whisking constantly, to make the cream filling. Once the cream puff shells are completely cool, cut the tops off and fill them with the cream mixture. Place the tops back on the filled cream puffs. Dust the filled cream puffs with powdered sugar before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
supriya jaya
