Description
Experience the delightful crunch of baked churros filled with a sweet strawberry compote and a luscious cream filling. This innovative twist on a classic treat is perfect for any occasion!
Ingredients
- All-Purpose Flour
- Water
- Unsalted Butter
- Granulated Sugar
- Salt
- Large Eggs
- Fresh Strawberries
- Granulated Sugar (for filling)
- Lemon Juice
- Cornstarch (or Arrowroot Powder)
- Heavy Whipping Cream
- Powdered Sugar (Confectioners' Sugar)
- Vanilla Extract or Vanilla Bean Paste
- Cream Cheese (Optional)
- Granulated Sugar (for coating)
- Ground Cinnamon
Instructions
- Prepare the Strawberry Filling (The Day Before or Several Hours Ahead): In a medium saucepan, combine the chopped fresh strawberries, granulated sugar, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
- In a small bowl, whisk together the cornstarch with 1-2 tablespoons of cold water until smooth. Pour this slurry into the simmering strawberries, stirring constantly. Continue to cook for another 1-2 minutes, until the mixture thickens considerably and coats the back of a spoon.
- Remove from heat and transfer the strawberry filling to a clean bowl. Cover it directly with plastic wrap to prevent a skin from forming and let it cool completely to room temperature. Once cooled, refrigerate for at least 2-3 hours, or preferably overnight, until thoroughly chilled and firm.
- Make the Baked Churro Dough: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium saucepan, combine the water, unsalted butter, 1 teaspoon of granulated sugar, and salt. Bring to a rolling boil over medium-high heat, stirring until the butter is melted.
- Remove the saucepan from the heat. Add all the flour at once and stir vigorously with a wooden spoon or heatproof spatula until the mixture comes together and forms a smooth ball that pulls away from the sides of the pan.
- Return the saucepan to low heat and continue to cook the dough, stirring constantly, for about 1-2 minutes.
- Transfer the dough to a large mixing bowl. Let it cool for about 5 minutes, stirring occasionally.
- Add the large eggs one at a time, beating well with an electric mixer after each addition until fully incorporated.
- Pipe and Bake the Churros: Spoon the churro dough into a large piping bag fitted with a large open star tip.
- Pipe 4-5 inch long churro logs onto the prepared baking sheet, leaving about 1 inch between each churro.
- Bake for 20-25 minutes, or until the churros are golden brown and firm to the touch. Avoid opening the oven door during the first 15 minutes.
- Remove the baked churros from the oven and transfer them to a wire rack to cool completely.
- Prepare the Cream Filling: If using cream cheese, in a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth.
- Add the very cold heavy whipping cream, powdered sugar, and vanilla extract (or vanilla bean paste) to the bowl.
- Beat on medium-high speed until stiff peaks form. Cover and refrigerate until ready to fill.
- Fill the Churros: Once the baked churros are completely cool, spoon the chilled strawberry filling into a piping bag fitted with a small, round piping tip.
- Spoon the cream filling into another piping bag, also fitted with a small, round tip.
- Gently insert the tip of the strawberry filling bag into one end of a churro and pipe the filling.
- Repeat the process with the cream filling, inserting the tip into the other end of the same churro.
- Coat and Serve: In a shallow dish, combine the remaining granulated sugar and ground cinnamon for the coating.
- Roll each filled churro in the cinnamon sugar mixture until evenly coated.
- Serve your Strawberry Filled Baked Churros With Cream Filling immediately for the best texture and flavor.
- Prep Time: 1 hour (plus chilling time)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 churro
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Ensure your dough is cooked long enough on the stovetop after adding the flour for a crispy churro. Chill your fillings for successful piping without mess or sogginess.