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Vanilla Cream Filled Churro

Vanilla Cream Filled Churro

These classic vanilla cream filled churros are a delightful twist on the traditional favorite. Crispy, tender churros filled with a luscious vanilla cream – they're the perfect sweet treat!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American, Mediterranean, Mexican
Servings 12 Churros
Calories 300 kcal

Equipment

  • 1 Deep fryer or large, deep pot
  • 1 Medium saucepan
  • 1 Piping bag
  • 1 Large star-shaped piping tip
  • 1 Paper towels
  • 1 Whisk (for whipping the cream)
  • 1 Spatula or large spoon (for stirring dough)
  • 1 Chopstick or skewer (for poking holes in churros)

Ingredients
  

  • 1 Cup Water
  • 1/2 Cup (1 stick) unsalted butter
  • 1 Tbsp Granulated sugar
  • 1/2 Tsp Salt
  • 1/4 Cup All purpose flour
  • 3 Large Eggs
  • 1 Tsp Vanilla extract
  • Vegetable oil for frying
  • 1/2 Cup Granulated sugar (Coating)
  • 1 Tsp Ground cinnamon (Coating)

For the Vanilla Cream Filling

  • 1 Cup Heavy whipping cream
  • 1/4 Cup Powdered sugar
  • 1 Tsp Vanilla extract

Instructions
 

  • Make the Churro Dough:
    In a saucepan, combine water, butter, sugar, and salt. Bring to a boil, then remove from heat. Immediately stir in the flour vigorously until a dough forms.
  • Add Eggs:
    Return the pan to low heat and cook for about 1 minute, stirring to dry out the dough. Transfer to a bowl and let cool slightly. Beat in eggs one at a time, then stir in vanilla.
  • Prepare for Frying:
    Heat oil in a deep fryer or pot to 350°F (175°C). Fit the piping bag with a star tip and fill with the churro dough.
  • Fry the Churros:
    Carefully pipe churro dough directly into the hot oil, about 4 5 inches long. Cut dough with scissors or a knife. Fry in batches until golden brown, turning halfway. Drain on paper towels.
  • Coat the Churros:
    Combine sugar and cinnamon in a shallow dish. Roll warm churros in the mixture.
  • Make the Vanilla Cream:
    In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold in powdered sugar and vanilla extract.
  • Fill the Churros:
    Poke a hole into the side of each churro with a chopstick or skewer. Fill the piping bag with vanilla cream and pipe the filling into the churros.

Notes

Serving Suggestions: Enjoy these churros warm for the ultimate melty, creamy experience!
Storage Guidance: Store unfrosted and unfilled churros at room temperature for a day or freeze them. Reheat to crisp them up before filling and serving. Filled churros are best eaten fresh.
Tip:
  • Don't overfill the churros! The dough can split if you add too much cream filling.
Please note: The estimated cost is highly dependent on where you source your ingredients and current market prices.
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