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Cinco De Mayo is approaching fast, here is a fast and easy recipe to share with your guests!
Makes 18 cream puffs
THE CREATIVE STAY AT HOME MOM
Cinco De Mayo Churro Cream Puffs Recipe
2 hrPrep Time
2 hrTotal Time
- 3/4 C flour
- 6 tbsp unsalted sweet cream butter
- 1 tsp sugar
- 1/4 tsp salt
- 3/4 C cold water
- 3 eggs
- 1 disposable piping bag
- 1 large cookie sheet fitted with parchment paper
Preheat oven to 425 degrees and line a cookie sheet with parchment paper
Using a medium sauce pan, combine the butter, sugar, salt and 3/4 C of water to a simmer
Once simmering, add the flour and quickly stir until everything has combined and a soft dough has formed
Transfer the dough to a standing mixer and let the dough cool for about 5 minutes.
Add eggs, 1 at a time, beating until mixture is smooth and glossy.
Spoon the batter into the piping bag and cut the tip off
Pipe medium size dollops of the cream puff about 1-2 inches apart
Lightly wet your finger with water and smooth down the tip of the cream puff
Bake at 425 for 8 minutes and then reduce oven temperature to 375 and bake 25-30 minutes or until puffy and golden brown.
Remove from oven and let completely cool.
Cinnamon sugar mix
1/2 C sugar
3 tbsp ground cinnamon
1/4 C melted butter
Combine the sugar and cinnamon into a bowl and mix to combine
Take your cooled cream puff shells and dip the top into the melted butter and then dip into the cinnamon sugar mix
Once done, let is sit for 10 minutes while you make the cinnamon frosting
Cinnamon Frosting ingredients
1 C unsalted sweet cream butter
3 C powder sugar
2 tsp cinnamon
5 TBSP heavy whipping cream
1 tsp vanilla
Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form
Scoop frosting into a piping bag fitted with a star tip.
Putting together your Churro Cream Puffs:
Cut your Cream Puffs in half
In the center pipe a dollop of frosting and place the top of the cream puff on top of the frosting
Enjoy with a big glass of milk!