Jul 09 2026
Restaurants›Escalante's Fine Tex-Mex & Tequila›Churros Recipe

Churros Recipe

Inspired by Escalante's Fine Tex-Mex & Tequila
Time1h 30m
Serves12

Two traditional deep-fried pastry batons filled with Bavarian cream, topped with cinnamon sugar, served warm with cajeta

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Ingredients

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Churro Dough

Bavarian Cream Filling

Cinnamon Sugar Topping

Cajeta Sauce

Frying

Method

Churro Dough Preparation

  1. 1

    Boil the Mixture

    In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a boil over medium heat.

  2. 2

    Add Flour

    Once boiling, remove from heat and stir in the flour until a dough forms.

  3. 3

    Incorporate Eggs

    Let the dough cool for a few minutes, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

Bavarian Cream Filling Preparation

  1. 4

    Heat Milk and Cream

    In a saucepan, combine the milk and heavy cream over medium heat. Scrape the seeds from the vanilla bean into the mixture and add the pod as well.

  2. 5

    Whisk Yolks and Sugar

    In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.

  3. 6

    Temper the Egg Mixture

    Once the milk mixture is hot but not boiling, gradually whisk it into the egg mixture to temper the yolks.

  4. 7

    Thicken the Cream

    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat, stir in the butter, and let it cool.

Cinnamon Sugar Preparation

  1. 8

    Mix Sugar and Cinnamon

    In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.

Frying the Churros

  1. 9

    Heat Oil

    In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

  2. 10

    Pipe the Dough

    Transfer the churro dough to a piping bag fitted with a star tip. Pipe long strips of dough into the hot oil, cutting them to your desired length.

  3. 11

    Fry Until Golden

    Fry the churros until golden brown, about 2-3 minutes on each side. Remove them from the oil and drain on paper towels.

  4. 12

    Coat with Cinnamon Sugar

    While still warm, roll the churros in the cinnamon sugar mixture until coated.

Serving

  1. 13

    Fill Churros

    Using a piping bag, fill each churro with the cooled Bavarian cream.

  2. 14

    Serve with Cajeta

    Serve the churros warm, drizzled with cajeta for dipping.

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