White Chocolate Cream-Filled Churros
These White Chocolate Cream-Filled Churros are crispy on the outside, soft on the inside, and filled with a luscious white chocolate cream. A perfect dessert for churro lovers!
Equipment
- Saucepan
- Piping bag with star tip
- Deep fryer or deep skillet
- Mixing bowl
- Slotted spoon
Ingredients
- 1 cup water
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter
- 1 cup all-purpose flour sifted
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 2 cups vegetable oil for frying
- 1 cup white chocolate chips
- 0.5 cup heavy cream
- 0.25 cup powdered sugar for dusting
Instructions
- In a saucepan, heat water, sugar, and butter over medium heat. Once it reaches a boil, remove from heat and stir in the sifted flour until a dough forms.
- Let the dough cool slightly, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
- Transfer the dough into a piping bag fitted with a star tip. Pipe 5-inch strips onto a parchment-lined tray.
- Heat vegetable oil in a deep fryer or pan to 375°F (190°C). Fry the churros in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- In a saucepan, heat heavy cream until warm but not boiling. Remove from heat and stir in white chocolate chips until smooth. Let cool, then chill for 50 minutes until thickened.
- Use a piping bag with a narrow tip to inject the chilled white chocolate cream into each churro.
- Dust the filled churros with powdered sugar and serve warm.
Notes
- Optional Equipment: A food thermometer ensures the oil stays at the correct temperature.
- Customization: Add a pinch of cinnamon to the dough for extra flavor.
- Storage: Best enjoyed fresh but can be stored in an airtight container for up to 24 hours.
- Serving Tip: Pair with a warm white chocolate dipping sauce for extra indulgence.