CHURRO CREAM PUFFS RECIPES

Steps:

• Preheat the oven to 425°. Lightly grease or line 1 half sheet size baking sheet with parchment paper. Turn the parchment paper over and trace out 24 circles (1 1/2 inches in diameter) using the larger end of a pastry tip to trace or whatever small circle near that size that you can find, then flip the parchment back over. Measure flour and set aside.
• Bring butter, sugar, salt, and 3/4 cup water to a boil in a large saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
• Add eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain tip). I like to place my pastry bag in a large glass then fold the ends over the edges of the cup so I can use a spatula to scoop the dough into the pastry bag, using the edge of the glass to get the dough off of the spatula and into the bag.
• Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.
• Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 25 minutes or until puffy. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
• Preheat oven to 350°. Combine 1 tsp. cinnamon and granulated sugar in a small bowl. Set aside.
• Microwave honey in a small microwave-safe bowl at HIGH 15-20 seconds or just until it starts to bubble. Brush tops of cooled cream puffs with honey, and sprinkle with cinnamon-sugar mixture. Place cream puffs in a single layer on a parchment paper–lined baking sheet. Bake at 350° for 5 minutes. Let cool again 15-30 minutes.
• Whisk together cream and salt in a large bowl. Beat cream mixture at medium-high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1 tsp. cinnamon, and beat until stiff peaks form. Cover and chill until ready to serve.
• Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the bottom of each cream puff with a knife to create a small hole. Insert the pastry tip, and fill with whipped cream.

Steps:

• Preheat the oven to 425°. Lightly grease or line 1 half sheet size baking sheet with parchment paper. Turn the parchment paper over and trace out 24 circles (1 1/2 inches in diameter) using the larger end of a pastry tip to trace or whatever small circle near that size that you can find, then flip the parchment back over. Measure flour and set aside.
• Bring butter, sugar, salt, and 3/4 cup water to a boil in a large saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
• Add eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain tip). I like to place my pastry bag in a large glass then fold the ends over the edges of the cup so I can use a spatula to scoop the dough into the pastry bag, using the edge of the glass to get the dough off of the spatula and into the bag.
• Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.
• Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 25 minutes or until puffy. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
• Preheat oven to 350°. Combine 1 tsp. cinnamon and granulated sugar in a small bowl. Set aside.
• Microwave honey in a small microwave-safe bowl at HIGH 15-20 seconds or just until it starts to bubble. Brush tops of cooled cream puffs with honey, and sprinkle with cinnamon-sugar mixture. Place cream puffs in a single layer on a parchment paper–lined baking sheet. Bake at 350° for 5 minutes. Let cool again 15-30 minutes.
• Whisk together cream and salt in a large bowl. Beat cream mixture at medium-high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1 tsp. cinnamon, and beat until stiff peaks form. Cover and chill until ready to serve.
• Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the bottom of each cream puff with a knife to create a small hole. Insert the pastry tip, and fill with whipped cream.