Churro Cream Puffs

Reimagine churros using Delizza Belgian Mini Cream Puffs, fried till they’re crispy, then rolled in cinnamon and sugar, and served with traditional dipping sauces.

Churro Cream Puffs Recipe created by Delizza

For the Churro Cream Puffs

For the Chocolate Sauce

  • 2 cups heavy cream
  • 2½ cups sugar
  • 1 cup dark chocolate, chopped
  • ½ cup cocoa powder

For the Caramel Sauce

  • 1 vanilla bean
  • 1½ cups sugar
  • ½ cup corn syrup
  • 2 cups heavy cream

For the Churro Cream Puffs

  1. Bring oil to 400 degrees Fahrenheit in deep pot.

  2. Defrost and flash fry Delizza Belgian Mini Cream Puffs in hot oil, a few at a time for 25 seconds maximum.

  3. Remove and drain on a paper towel-lined cooling rack.

  4. Combine sugar and cinnamon, then roll drained churros in the mixture. Serve warm with chocolate and caramel sauces for dipping (see below).

For the Chocolate Sauce

  1. In a small sauce pot, bring heavy cream to a boil.

  2. Turn off heat and whisk in sugar, dark chocolate and cocoa powder until chocolate is melted and smooth. Spoon into serving dish.

For the Caramel Sauce

  1. Split and scrape vanilla bean to get seeds.

  2. In a sauce pot over medium heat, combine vanilla bean seeds, sugar and corn syrup, mixing continuously.

  3. Heat heavy cream in a separate sauce pot to warm.

  4. When sugar mixture begins to caramelize, slowly whisk heavy cream into sugar mixture. Spoon into serving dish.