Hazelnut Cream Filled Churros

why make this recipe

Hazelnut Cream Stuffed Churros are a delightful treat that adds a twist to the classic churro. They are easy to make and perfect for parties, family gatherings, or simply as a sweet indulgence for yourself. The combination of crispy churros and creamy hazelnut filling is irresistible. Plus, making them at home allows you to control the quality of ingredients and customize your sweetness level.

how to make Hazelnut Cream Stuffed Churros

Ingredients:

• 200ml water
• 1 tbsp sugar
• 1/4 tsp salt
• 50g butter
• 120g flour
• Hazelnut cream for stuffing
• Oil for frying
• Sugar for dusting

Directions:

1. In a saucepan, combine water, sugar, salt, and butter. Bring to a boil.
2. Remove from heat and add flour, stirring until a dough forms.
3. Allow the dough to cool slightly, then pipe it into churro shapes.
4. Heat oil in a deep pan and fry churros until golden brown.
5. Remove and drain on paper towels, then roll in sugar.
6. Fill churros with hazelnut cream using a piping bag.
7. Serve warm.

how to serve Hazelnut Cream Stuffed Churros

Serve the churros warm and fresh. You can dust them with additional sugar before serving for an extra touch of sweetness. They pair well with coffee or hot chocolate, making them a perfect dessert or afternoon snack. For a fun presentation, serve with a small bowl of extra hazelnut cream for dipping.

how to store Hazelnut Cream Stuffed Churros

Store any leftover churros in an airtight container at room temperature for up to 2 days. To keep the churros crispy, avoid stacking them directly on top of each other. If you want to enjoy them later, you can reheat them in an oven for a few minutes to regain their crunch.

tips to make Hazelnut Cream Stuffed Churros

• Make sure to let the dough cool a bit before piping to prevent burns.
• Use a star tip for piping to achieve the classic churro shape.
• If you prefer, you can fill the churros with different fillings like chocolate or caramel for variety.
• Fry the churros in batches to avoid overcrowding, which can lower the oil temperature.

variation

You can make a chocolate version by adding cocoa powder to the dough or by using chocolate hazelnut spread as the filling. Another option is to sprinkle cinnamon sugar on the churros instead of plain sugar for a spiced twist.

FAQs

Can I bake these churros instead of frying?
Yes, you can bake them. Preheat your oven to 200°C (400°F) and place the piped churros on a baking sheet lined with parchment paper. Spray with cooking oil and bake for about 20 minutes or until golden brown.

Can I use a different filling?
Absolutely! Feel free to experiment with different fillings like cream cheese, fruit jams, or cookie butter.

How can I make the churros more crispy?
Fry churros at the right temperature. If the oil is too hot, they will cook too quickly outside without cooking properly inside. If it’s too cool, they will absorb more oil and become greasy. Aim for a temperature of around 180°C (350°F).

Hazelnut Cream Stuffed Churros

Delightful churros filled with creamy hazelnut cream, perfect for parties or a sweet treat.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 pieces

Course: Dessert, Snack

Cuisine: American, Spanish

Calories: 150

Ingredients Method Notes

Ingredients

  

For the churros

• 200 ml water
• 1 tbsp sugar
• 1/4 tsp salt
• 50 g butter
• 120 g flour
• to taste oil for frying
• to taste sugar for dusting

For the filling

• to taste Hazelnut cream

Method

 

Preparation

1. In a saucepan, combine water, sugar, salt, and butter. Bring to a boil.
2. Remove from heat and add flour, stirring until a dough forms.
3. Allow the dough to cool slightly, then pipe it into churro shapes.

Cooking

1. Heat oil in a deep pan and fry churros until golden brown.
2. Remove and drain on paper towels, then roll in sugar.

Filling

1. Fill churros with hazelnut cream using a piping bag.

Serving

1. Serve warm and fresh, optionally dusted with additional sugar.

Notes

For a fun presentation, serve with a small bowl of extra hazelnut cream for dipping. Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, use an oven to regain their crunch.