New Mini Sweet Cream Churros Recipe

Prepare pastry cream

In a small bowl, whisk together cornstarch and 2 tablespoons (approx. 30 ml) of the cold milk from the measured 1/4 cup to make a smooth slurry. In a small saucepan, combine remaining 1/4 cup milk, 1/2 cup heavy cream, 1/4 cup granulated sugar and 1/8 tsp salt. Warm over medium heat until steam appears and bubbles form at the edge (do not boil).

Temper egg yolk: whisk the egg yolk lightly in a separate bowl. Slowly drizzle about 2 tablespoons of the hot milk mixture into the yolk while whisking constantly to raise its temperature. Then pour the tempered yolk back into the saucepan while whisking.

Add the cornstarch slurry to the saucepan and whisk continuously. Cook over medium heat, whisking, until the mixture thickens and comes to a gentle boil, about 1–2 minutes after thickening. Remove from heat.

Whisk in 1 tablespoon butter and 1 teaspoon vanilla extract until smooth. Transfer the cream to a bowl, press plastic wrap directly on the surface to prevent a skin, and chill in the refrigerator at least 1 hour until fully cold and firm enough to pipe (can be made up to 24 hours ahead).

Make the choux-like churro dough

In a medium saucepan, combine 1 cup water, 1/4 cup whole milk, 2 tablespoons unsalted butter, 1 teaspoon sugar and 1/4 teaspoon salt. Bring to a boil over medium heat. Once boiling and the butter has melted, remove pan from heat and immediately stir in 1 cup all-purpose flour all at once using a wooden spoon. Return the pan to low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly and form a smooth ball that pulls away from the sides.

Transfer the dough to a mixing bowl or stand mixer fitted with a paddle. Let cool 2–3 minutes (so eggs won't scramble). Add eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth, glossy and pipeable. The final dough should be thick but able to be pushed through a piping bag.

Fit a 1/2-inch star piping tip into a 12–14-inch disposable piping bag (or use a pastry bag) and fill with the churro dough. Heat 2 cups vegetable oil in a small heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise steadily without browning instantly.

Pipe 4–5 inch strips of dough directly into the hot oil using scissors to cut the dough at the tip, or pipe onto parchment and transfer carefully. Fry in batches so the pot is not crowded, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Use a slotted spoon to transfer to a wire rack set over a tray to drain briefly.

While still warm (but not steaming hot), roll each churro in a shallow bowl of the cinnamon sugar mixture: combine 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon. Alternatively, brush the churros lightly with 1 teaspoon neutral oil so the coating adheres evenly, then toss in the cinnamon sugar until fully coated.

Fit a small piping bag with a plain 1/8–1/4-inch round tip. Fill with chilled sweet vanilla cream. For each serving (2 mini churros), insert the tip into one end of a churro and pipe about 1–1.5 tablespoons of cream into the center, then repeat for the second churro. You should feel slight resistance when the churro is full; avoid overfilling to prevent splitting.

Serve immediately so the churros are crispy and the filling is cool and creamy. For presentation, place 2 filled mini churros on a small plate and dust a touch more cinnamon sugar if desired. Leftover cream can be refrigerated up to 3 days; reheat churros in a 350°F (175°C) oven for 3–5 minutes to refresh crispness but do not microwave (will become soggy).