Bavarian Creme Churros Recipe

Prepare the Dough

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a simmer over medium heat until the butter melts completely.

Add Flour

Stir in the flour until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for about 5 minutes.

Incorporate Eggs

Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Heat Oil

In a deep fryer or large pot, heat vegetable oil to 375°F (190°C).

Pipe Churros

Transfer the dough to a piping bag fitted with a star tip. Pipe 4-6 inch strips directly into the hot oil, cutting with scissors.

Fry Churros

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

Mix Cinnamon Sugar

In a shallow bowl, mix together granulated sugar and ground cinnamon. Roll the hot churros in this mixture until fully coated.

Heat Milk

In a saucepan, heat the milk over medium heat until it’s hot but not boiling.

Whisk Egg Mixture

In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.

Combine Mixtures

Slowly whisk the hot milk into the egg mixture to temper the eggs. Pour the mixture back into the saucepan.

Thicken Cream

Cook over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla and butter.

Chill Filling

Cover with plastic wrap and chill in the refrigerator for at least 2 hours until set.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chilled Bavarian crème.

Fill Churros

Using a piping bag fitted with a small round tip, fill each churro with the Bavarian crème.

Serve

Place churros on a plate, serve with a scoop of vanilla ice cream, and drizzle with caramel and chocolate syrup.