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.
- 8 Delizza Belgian Mini Cream Puffs
- Vegetable oil for frying
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- Chocolate sauce, for serving
- Caramel sauce, for serving
For the Churro Cream Puffs
Bring oil to 400 degrees Fahrenheit in deep pot.
Defrost and flash fry Delizza Belgian Mini Cream Puffs in hot oil, a few at a time for 25 seconds maximum.
Remove and drain on a paper towel-lined cooling rack.
Combine sugar and cinnamon, then roll drained churros in the mixture. Serve warm with chocolate and caramel sauces for dipping.