Churro Cream Puffs

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 1/4 tbsp Cinnamon, ground
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter, unsalted

Found on spoonforkbacon.com

Description

Ingredients

• 1 1/2 cups sugar
• 1 tablespoon plus 1/2 teaspoon ground cinnamon, divided
• 6 tablespoons unsalted butter
• 1 teaspoon salt
• 2 1/4 cups all purpose flour
• 1 teaspoon vanilla extract
• 1 large egg

Directions

• 1. In a shallow baking dish whisk together sugar and 1 tablespoon of cinnamon. Set aside. 2. Pour 2 1/4 cups water into a saucepan and place over medium-high heat. Add butter and salt and bring mixture to a boil. 3. Add flour, reduce heat to medium-low and stir together until smooth dough forms, 3 to 4 minutes. 4. Transfer dough to a stand mixer and beat over medium speed until steam dissipates. Add egg and vanilla and continue to beat together until smooth and completely combined. 5. Place a small star tip into a piping bag and fill with the churro mixture. 6. Line a baking sheet with parchment paper and lightly spray or brush with cooking oil. 7. Pipe 3 inch spirals onto the parchment, until the baking sheet is full and refrigerate for 30 minutes. 8. Preheat oil to 400˚F. 9. Using a spatula, carefully lift up one of the chilled pate a choux spirals and drop into the hot oil. Fry the churros for 3 to 4 minutes on each side, or until a deep, golden brown. 10. Remove from oil and allow puffs to cool onto a baking sheet lined with the baking sheet. 11. Once the churros have cooled, split each puff horizontally down the middle and fry each puff for a second time for about 2 minutes. 12. Transfer the split and twice fried puffs into the cinnamon-sugar mixture, shaking off any excess coating. 13. Repeat until all churro puffs have been twice fried, coated and cooled. 14. Fill the bottom half of each churro puff with whipped cream and top with the puff “lids”. Serve immediately.