Hazelnut cream stuffed churros take a classic street-food favorite and give it an extra-indulgent twist with a smooth hazelnut filling tucked inside every piece.
The recipe starts with a traditional churro dough made from water, flour, butter, eggs, and vanilla. After piping and briefly freezing the churros, they're fried, coated in sugar, and filled with hazelnut cream. They're a fantastic choice for dessert, afternoon treats, parties, or movie nights.
What Are Hazelnut Cream Stuffed Churros?
Churros are one of the world's most beloved fried pastries, famous for their ridged shape and crisp exterior. Although their exact origins are still debated, they're most commonly linked to Spain, where they're often served alongside a cup of thick hot chocolate. Over the years, churros have traveled across Europe, Latin America, and beyond, with every region adding its own spin.
Stuffed churros became a natural evolution of the classic recipe. Hazelnut cream has become one of the most popular fillings because its rich chocolate-and-hazelnut flavor pairs with the lightly sweet, crunchy pastry.
Pro Tips for the Best Hazelnut Cream Stuffed Churros
- Let the cooked dough cool slightly before adding the eggs so they mix in evenly.
- Freezing the churros before frying helps them keep their shape.
- Roll the churros in sugar while they're still warm so it sticks well.
Frequently Asked Questions
Can I Make the Dough Ahead of Time?
The dough can be prepared several hours ahead and kept covered in the refrigerator until you're ready to pipe it. If you plan to prepare it the day before, allow the dough to sit at room temperature for a few minutes before piping. Give it a gentle stir if needed so it regains a smooth consistency.
Why Is My Dough Too Thick?
The dough should be thick enough to hold its shape but still soft enough to pipe. If it feels extremely stiff, it may need a little more mixing after adding the eggs.
How Do I Fill the Churros Without Breaking Them?
The easiest method is to use a piping bag fitted with a narrow filling tip. Gently insert the tip into one end of the churro and slowly squeeze in the hazelnut cream. Avoid overfilling, as too much filling can split the pastry.
Can I Add Other Fillings?
While hazelnut cream is a classic choice, you can experiment with vanilla pastry cream, chocolate cream, caramel, fruit preserves, or sweetened cream cheese. Trying different fillings is an easy way to customize the recipe for holidays, birthdays, or family gatherings without changing the dough itself.
How to Store Leftovers
Store leftover filled churros in the refrigerator for up to 2 days. Since they're filled with hazelnut cream, refrigeration helps keep the filling fresh. For the best texture, warm the churros for a few minutes in the oven or air fryer before serving.
Ingredients
How to Make Hazelnut Cream Stuffed Churros
Add the water, sugar, salt, and butter to a saucepan and heat over medium heat. Add the flour all at once and stir until a smooth dough forms.
Add the water, sugar, salt, and butter to a saucepan and heat over medium heat. Add the flour all at once and stir until a smooth dough forms.
Mix in the eggs and the vanilla extract until the dough is smooth and pipeable.
Mix in the eggs and the vanilla extract until the dough is smooth and pipeable.
Transfer the dough to a pastry bag and pipe churros onto parchment paper. Place the piped churros in the freezer for 30 to 40 minutes.
Transfer the dough to a pastry bag and pipe churros onto parchment paper. Place the piped churros in the freezer for 30 to 40 minutes.
Lower a few churros into hot oil and fry until they become evenly golden on all sides.
Lower a few churros into hot oil and fry until they become evenly golden on all sides.
Transfer the hazelnut cream to a piping bag fitted with a filling tip. Pipe the cream into each churro and coat them in sugar.
Transfer the hazelnut cream to a piping bag fitted with a filling tip. Pipe the cream into each churro and coat them in sugar.
Transfer to a serving dish and enjoy!
Transfer to a serving dish and enjoy!
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