Churros Stuffed with Hazelnut Cream

Instructions

1. In a medium saucepan, combine the water, sugar, salt, and butter. Heat until the butter is fully melted and the mixture begins to boil.
2. Add the flour all at once, stirring vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
3. Once the dough is cool enough, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
4. Transfer the dough into a pastry bag fitted with a star tip. Pipe churros onto a tray lined with parchment paper. Freeze the churros for 30–40 minutes to help them hold their shape while frying.
5. Heat oil in a deep pan or fryer to 180°C (350°F). Fry the churros in batches until golden brown and crisp on all sides, about 2–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. While still warm, roll the churros in sugar to coat evenly.
7. Using a piping bag, fill each churro with hazelnut cream by inserting the tip into one end and gently squeezing the filling inside. Serve immediately for the best flavor and texture.

Recipe Details

• Prep Time: 20 minutes
• Frying Time: 10–15 minutes
• Total Time: 35–40 minutes
• Servings: 6–8
• Difficulty: Medium

Variations & Substitutions

• Substitute hazelnut cream with chocolate ganache, dulce de leche, or pastry cream.
• Add cinnamon to the sugar coating for a classic churro twist.
• Try mini churros for bite-sized desserts or party snacks.
• Use coconut sugar for a slightly healthier coating.

Serving Suggestions