Churro Cream Puffs: Do you have a serious sweet tooth? Are you constantly on the hunt for new and delicious desserts to try? Look no further, because churro cream puffs are about to become your new obsession. These delectable treats combine two beloved classics – churros and cream puffs – into one irresistible dessert. From the crispy, cinnamon-sugar coated exterior to the creamy, indulgent cinnamon filling inside, these churro cream puffs are sure to satisfy your cravings and leave you wanting more.

This easy to make dessert has a wonderful cinnamon sugar cream puff with homemade cinnamon whipped cream and a surprise dollop of dulce del leche (caramel). These handheld treats make the perfect Cinco de Mayo or Fiesta Party dessert.

If you love churros then this is the dessert for you. The Mexican churro cream puffs start with a cinnamon Pâte à Choux dough. I know that sounds fancy but the dough is a simple recipe of water, butter, flour, eggs, and cinnamon. Scroll down for a the tips and tricks for this incredibly delicious easy to make dessert. Perfect for your Cinco de Mayo Celebration.

How to Make Pâte à Choux-Cinnamon Cream Puffs

CINNAMON SUGAR CREAM PUFF INGREDIENTS LIST-full recipe below in recipe card

PÀTE À CHOUX DOUGH INGREDIENTS

1 cup water
½ cup unsalted butter
pinch of salt
1 cup all-purpose flour
½ teaspoon ground cinnamon
4 large eggs, beaten

CARAMEL AND CINNAMON WHIPPED CREAM FILLING INGREDIENTS

1 (13.4 ounce) can Dulce de Leche
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 cup powdered sugar
½ teaspoon ground cinnamon

CINNAMON SUGAR TOPPING INGREDIENTS

3 tablespoons granulated sugar
½ teaspoon ground cinnamon

CREAM PUFF DOUGH INSTRUCTIONS

Preheat oven to 400°. Line a cookie sheet with parchment paper.
In a medium saucepan, add the water, butter, and salt. Bring to a boil.
Add the flour and cinnamon all at once. Stir to combine . On low heat cook 1 minute.
Transfer dough to a mixing bow. Let cool 10-15 minutes.
Add a small amount of egg at a time (about 3-4 increments) combine each time.
Stop when dough is the right texture—shiny, thick, and smooth with a pipeable consistency. I usually have 1-2 tablespoons leftover. Save the remaining beaten egg for the egg wash.
Transfer dough to a piping bag or large ziploc bag fitted with a large star tip OR skip the piping tip and snip the end of a piping bag.
BEFORE you pipe on the dough, moisten parchment paper with water using a pastry brush. Just like cheesecake this egg heavy treat needs a moist and humid environment to properly rise and avoid drying out.
Pipe small circles of dough (about 1½ inches) on prepared pan.
Moisten finger tip to flatten and peaks.
Mix 1 tablespoon of water with remaining beaten eggs, set aside.
In a small bowl stir together the cinnamon and sugar topping.
Lightly brush egg wash on puff tops and generously sprinkle the cinnamon sugar mixture over each puff.
Bake 15-20—without opening the oven door, reduce heat to 350°, bake an additional 10-15 minutes.
Transfer to a cooling rack. Cool completely, use a serrated knife and cut in half revealing a hollow inside ready to be filled.
Add a dollop (a heaping teaspoon) of the dulce de leche in the bottom of each cream puff, pipe or spoon on cinnamon whipped cream.
Store covered in the refrigerator up to 3 days. Makes 16 (2-inch) Puffs

DULCE DE LECHE FILLING INSTRUCTIONS

Straight out of the can the caramel is thick and hard to spread. I recommend transferring the caramel to a microwave safe bowl.
Heat for 30 seconds and stir. If the caramel isn’t runny enough, heat an additional 10 seconds if needed. Add a heaping teaspoon to the bottom of each puff.

CINNAMON WHIPPED CREAM FILLING INSTRUCTIONS

Place the mixing bowl and whisk attachment in the freezer for 15 minutes.
Add the heavy whipping cream, vanilla, sugar and cinnamon to the cold bowl.
Start on low making sure to scrap down the sides until the cream starts to thicken.
Once the cream starts to thicken (about 2 minutes), change to high speed and continue mixing until the cream reaches stiff peaks (about 3 additional minutes). DO NOT OVER BEAT.

Cream Puff Fillings

These churro cream puffs are filled with a homemade cinnamon whipped cream. That’s not the only filling that would taste amazing in the cinnamon cream puffs. Serve your guests a variety of cream puffs! ONE CREAM PUFF RECIPE—MANY FILLING OPTIONS.

•CHOCOLATE PUDDING: It only takes ½ teaspoon of ground cinnamon and a pinch of cayenne pepper to transform a box of store bought pudding mix into Mexican Chocolate Pudding.

•CHOCOLATE WHIPPED CREAM: •2 cups heavy whipping cream •¼ cup unsweetened cocoa powder •1 teaspoon vanilla extract •¾cup powdered sugar

•BUTTERSCOTCH PUDDING: This pudding has a caramel like flavor. Before spooning it into the cream puff, add a dollop of chocolate hot fudge to the bottom of each puff.

•CINNAMON VANILLA PUDDING: Make a vanilla store bought pudding mix as directed, fold in a ½ teaspoon of ground cinnamon.

Semi Homemade Whipped Cream Filling

If you don’t have the time or desire to make your own whipped cream, then here is another option. DISCLAIMER: I highly recommend making your own whipped cream. It’s super easy to make and tastes AMAZING. It doesn’t have a chemical flavor like store bought. BUT…if you find yourself needing to use store bought here is how to transform it into a cream puff filling.

○3 (8 ounce) tubs store bought refrigerator whipped topping (Cool Whip)

○½ teaspoon ground cinnamon

Fold the cinnamon into the whipped topping. Transfer to a piping bag fitted with a large star tip or just snip the end and pipe into split cooled cream puff. You can skip this step all together and spoon the filling.

THICKER WHIPPED TOPPING: If you would like your whipped topping to be a little bit thicker, try adding some powdered sugar. Start small, only a tablespoon at a time until it reaches the desired thickness.

Water Creates a Humid Environment

Piping the choux pastry dough onto a cookie sheet lined with parchment paper is the best non stick surface. But BEFORE you pipe on the dough, moisten it with water. Just like cheesecake this egg heavy treat needs a moist and humid environment to properly rise and avoid drying out.

Added Cinnamon Crunch

Once the puffs have been split, dip the tops in melted butter and roll them in an additional cinnamon sugar mixture.

MORE CHURRO INSPIRED RECIPES

15 MINUTE CHURROS 2. PUMPKIN CHURRO CUPCAKES 3. FIESTA CHURRO PARTY MIX 4. EASY NO COOK CHURRO ICE CREAM 5. CHURRO WAFFLE STICKS 6. CHURRO CUPCAKES

LATEST POSTS

In conclusion, churro cream puffs combine the best of both worlds – the crispy, sugary goodness of churros and the creamy, indulgent filling of cream puffs. From their rich history to their popularity in today’s food scene, these delectable treats are a perfect blend of tradition and innovation. And as we’ve seen, creating them at home is not as intimidating as it may seem. So, why not give it a try and elevate your next dessert spread? So, go ahead and indulge in a sweet treat that will leave your taste buds wanting more. And who knows, you may just discover your new favorite dessert. So, let’s make every gathering a celebration with these irresistible churro cream puffs. Happy Baking!💗Sheryl

Churro Cream Puffs

Yield: Makes 16 (2-inch) Puffs

Transform your favorite theme park treat into a delicious party dessert!

Ingredients

For the Dough:

1 cup water
½ cup unsalted butter
pinch of salt
1 cup all-purpose flour
½ teaspoon ground cinnamon
4 large eggs, beaten

For the Filing:

1 (13.4 ounce) can Dulce de Leche
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 cup powdered sugar
½ teaspoon ground cinnamon

For the Topping:

3 tablespoons granulated sugar
½ teaspoon ground cinnamon

Instructions

For the Cream Puff Dough:

Preheat oven to 400°. Line a cookie sheet with parchment paper.
In a medium saucepan, add the water, butter, and salt. Bring to a boil.
Add the flour and cinnamon all at once. Stir to combine . On low heat cook 1 minute.
Transfer dough to a mixing bow. Let cool 10-15 minutes.
Add a small amount of egg at a time (about 3-4 increments) combine each time.
Stop when dough is the right texture—shiny, thick, and smooth with a pipeable consistency. I usually have 1-2 tablespoons leftover. Save the remaining beaten egg for the egg wash.
Transfer dough to a piping bag fitted with a large star tip OR skip the piping tip and snip the end of a piping bag.
BEFORE you pipe on the dough, moisten parchment paper with water using a pastry brush. Just like cheesecake this egg heavy treat needs a moist and humid environment to properly rise and avoid drying out.
Pipe small circles of dough (about 1½ inches) on prepared pan.
Moisten finger tip to flatten and peaks.
Mix 1 tablespoon of water with remaining beaten eggs, set aside.
In a small bowl stir together the cinnamon and sugar topping.
Lightly brush egg wash on puff tops and generously sprinkle the cinnamon sugar mixture over each puff.
Bake 15-20—without opening the oven door, reduce heat to 350°, bake an additional 10-15 minutes.
Transfer to a cooling rack. Cool completely, use a serrated knife and cut in half revealing a hollow inside ready to be filled.
Add a dollop (a heaping teaspoon) of the dulce de leche in the bottom of each cream puff, pipe or spoon on cinnamon whipped cream.
Store covered in the refrigerator up to 3 days. Makes 16 (2-inch) Puffs

For the Dulce de Leche:

Straight out of the can the caramel is thick and hard to spread. I recommend transferring the caramel to a microwave safe bowl.
Heat for 30 seconds and stir. If the caramel isn't runny enough, heat an additional 10 seconds if needed. Add a heaping teaspoon to the bottom of each puff.

For the Cinnamon Whipped Cream Filling:

Place the mixing bowl and whisk attachment in the freezer for 15 minutes.
Add the heavy whipping cream, vanilla, sugar and cinnamon to the cold bowl.
Start on low making sure to scrap down the sides until the cream starts to thicken.
Once the cream starts to thicken (about 2 minutes), change to high speed and continue mixing until the cream reaches stiff peaks (about 3 additional minutes). DO NOT OVER BEAT.

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Churro Cream Puffs