Churro Cream Puffs
These delicious cream puffs are the perfect dessert to pair with any Mexican cuisine. With homemade cinnamon vanilla pastry cream and topped with honey and cinnamon sugar. This dessert is a real crowd pleaser
Ingredients
Cinnamon Vanilla Pastry Cream
- 1 cup Whole Milk
- 1 cup Heavy whipping cream
- 1/3 cup + 3 Tbsp granulated sugar
- 1/2 tsp Ground Cinnamon
- 2 tsp Vanilla Bean Paste
- 1/4 tsp Salt
- 5 Large egg yolks (room temperature)
- 3 Tbsp Cornstarch
- 4 Tbsp unsalted butter (softened and cut into 4 pieces)
Choux Pastry
- 1 cup Water
- 1/2 cup Unsalted butter (cut into 8 pieces)
- 1/4 tsp Salt
- 1 cup All purpose flour
- 4 Large eggs (room temperature)
Topping
- 1 cup Honey
- 1/2 cup Granulated sugar
- 2 Tbsp Ground cinnamon
Instructions
Pastry Cream (see note)
- *Combine cream, milk, 1/3 cup of sugar, ground cinnamon, vanilla bean paste, and salt in a medium saucepan. Place the saucepan on the stove over medium heat.
- *Stir frequently until the mixture comes to a simmer.
- Remove the saucepan from the heat and allow it to cool for 10 minutes while occasionally stirring.
- *While the mixture is cooling, whisk together egg yolks and 3 Tbsp of sugar in a medium heat-resistant bowl. Whisk until the sugar is beginning to dissolve (about 15-30 seconds)
- *Add cornstarch to the egg mixture and whisk until combined and slightly thickened.
- When the cream mixture has cooled, SLOWLY drizzle about 1/3 cup of the mixture onto the egg mixture while continuously whisking (to prevent the eggs from cooking). SLOWLY mix the remainder of your cream into the egg mixture while still whisking until the egg and cream mixture are completely combined.
- Pour the mixture back into the saucepan and return to the stovetop over medium heat. Continue to whisk frequently until the mixture has thickened.
- Once the mixture has thickened, remove from heat and pour the mixture through a strainer to avoid a grainy texture in the pastry cream.
- *Whisk in your butter one piece at a time until the butter is completely combined.
- Place plastic wrap directly on top of the pastry cream to avoid a film from forming. Allow the cream to cool at room temperature for 30 minutes before placing it into the fridge to chill for 2-4 hours. I would suggest making the pastry cream a day in advance as to make the process easier.
Choux Pastry
- Preheat oven to 400F and line a large baking sheet with parchment paper
- *Combine water, butter, and salt in a medium-sized saucepan over medium heat and bring to a boil.
- *Once the mixture is boiling, add flour and turn down the heat to low. Continuously stir with a spatula until the mixture forms a ball that pulls away from the sides of the pot. Remove from heat and stir for several minutes to cool down the mixture
- *Add eggs to the mixture one at a time, stirring very well after each egg is added until the mixture is smooth and well combined.
- *Transfer the mixture to a piping bag (or a large Ziplock bag with the corner cut off) and pipe onto the prepared baking sheets. Your piped mounds should be about 2" wide and 1" tall. Space each mount about 2" apart. If your pastry has little mounds, you can gently press them down with your finger.
- Bake the Choux pastry in the oven at 400F for 35-40 minutes or until the cream puffs appear dry and golden brown.
- Remove from the oven and allow to cool completely before piping with pastry cream.
- *To fill with cream, place pastry cream in a piping bag with a small tip. Insert a piping tip into each cream puff (at the bottom or side) and fill until the pastry cream is beginning to come out of the hole.
Topping
- *Combine cinnamon and sugar in a shallow bowl or plate
- *Dip the tops of each cream puff into a bowl of honey.
- *After the top of the cream puff is coated in honey, dip it directly into the cinnamon sugar to coat the top of the cream puff like a churro.
Notes
*Baking with Boone recipe. Throughout the instructions, you will see *. Each recipe step containing the * means you can incorporate your kiddo into the baking process. Please note that your child should be supervised at all times in the kitchen. You also know your child the best, if you feel uncomfortable having them participate in any step listed, please feel free to complete the step yourself!
Happy Baking!
Baking with Boone Difficulty Level: Advanced
Pastry Cream: I would highly suggest making the pastry cream the day before. When baking with your kiddos, this recipe can be quite lengthy.
Tried this recipe?Let us know how it was!