Recipe

Churros Filled With Espresso Cream Recipe

	Chefmeow / All my dishes 9 months, 2 weeks ago CHURROS FILLED WITH ESPRESSO CREAM This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boone Estate in Midlothian, Texas in 1992. Prep:10m Cook:10m Servings:8	Chefmeow
	easy side dessert pastry mexican espresso

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Ingredients

Zest of 2 oranges finely chopped

2 cups water

1 cup butter

1 teaspoon salt

1/2 cup plus 3 tablespoons granulated sugar

2 cups all purpose flour

8 eggs

2 quarts vegetable oil

1 tablespoon cinnamon

Almond cream:

2 tablespoons all purpose flour

3 tablespoons granulated sugar

2 cups milk

1/2 vanilla bean split and scraped

3 eggs

2 tablespoons butter

1-1/2 teaspoons instant espresso powder

1-1/2 teaspoons granulated sugar

Directions

Combine orange zest, water, butter, salt and 3 tablespoons sugar in a saucepan.

Heat to a rolling boil then quickly stir in flour all at once.

Stir briskly over heat until all ingredients are well incorporated and dough is silky.

Place dough in a mixer and beat on medium speed with paddle attachment.

Add eggs one at a time as dough cools then beat 5 minutes.

Place dough in pastry bag with a large star tip.

Pipe dough onto prepared sheet pan in tube shapes 3” long and 1” thick.

Freeze piped dough until firm so it can be more easily handled.

Heat oil to 375 and deep fry churros until golden brown then flip to complete browning.

Remove with slotted spoon to a plate lined with paper towels then allow to cool.

Push a tunnel through both ends of churros with handle of a wooden spoon.

Fill pastry bag with flavored pastry cream and pipe into churros then refrigerate 30 minutes.

To make pastry cream mix flour and sugar together.

Heat milk and vanilla bean to scalding in a heavy saucepan.

Add 1/2 cup hot milk to flour and sugar then beat until smooth and return to saucepan.

Beat eggs lightly and temper by adding 1/2 cup of the milk mixture to eggs then beat well.

Return tempered eggs to remaining milk mixture and cook over medium heat until thick. Remove from heat then add espresso powder and granulated sugar.

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