Recipe: Churro cream puffs

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Food blogger Barbara Schieving shows us how to make a surprisingly easy dessert! For more fun recipes from her, or to find her new e-book on cream puffs, go here. 

Churro Cream Puffs

1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 tablespoons honey
1 1/2 cups heavy whipping cream
Pinch of salt
1/3 cup powdered sugar
16 Cream Puff Shells

Preheat oven to 350°. Combine granulated sugar and 1 teaspoon cinnamon together in a small bowl. Set aside.

Microwave honey in a small microwave-safe bowl about 20 seconds, or until it starts to boil. Brush tops of cream puffs with honey and sprinkle with cinnamon-sugar mixture. Place cream puffs in a single layer on a parchment lined baking sheet. Bake for 5 minutes.

In a large mixing bowl, beat the heavy cream and salt at medium speed until soft peaks form. Add powdered sugar and cinnamon, and beat until stiff peaks form.

Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the side of each cream puff with a small knife to create a hole. Insert the pastry tip into the hole and fill with cinnamon whipped cream.


Tip: For extra crips shells. Add the cinnamon and sugar coating to these cream puffs about 30 minutes before you want to serve them. Let cool for about 20 minutes, fill and serve.

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