When my passion for French pastry collided with my love of churros, these churro éclairs were born. I’ll never forget the moment the idea hit me – standing in my kitchen, enjoying a fresh churro from our local Mexican bakery while flipping through my worn copy of French pastry techniques. What if we could combine the sophisticated elegance of éclairs with the beloved cinnamon-sugar crunch of churros?
That simple question led to weeks of experimenting, dozens of test batches, and more than a few late-night pastry sessions. Creating churro éclairs isn’t just about coating regular éclairs in cinnamon sugar – it’s about finding the perfect balance between two distinct dessert traditions. The choux pastry needed to be sturdy enough to hold up to the coating while maintaining that classic éclair texture. The filling had to complement both the French and Mexican elements without overwhelming either.
Imagine classic French éclairs dressed up in cinnamon sugar, filled with rich Mexican vanilla pastry cream, and drizzled with dulce de leche. Each component plays a crucial role in creating something entirely new yet somehow familiar. These churro éclairs have become my signature dessert, the one friends and family request for special occasions, and today I’m sharing all my hard-learned secrets for making them perfect every time.
Time and Servings
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours 30 minutes
- Servings: 12 éclairs
Equipment Needed
- 2 pastry bags
- Large star tip (for choux)
- Medium round tip (for filling)
- 2 large baking sheets
- Parchment paper
- Medium saucepan
- Wooden spoon
- Stand mixer (or hand mixer)
- Wire rack
- Shallow dish for coating
- Candy thermometer
- Small offset spatula
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Mexican Vanilla Pastry Cream:
- 2 cups whole milk
- 1 Mexican vanilla bean, split
- 4 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla extract
For the Churro Coating:
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup melted butter
For the Dulce de Leche Drizzle:
- 1 cup dulce de leche
- 2-3 tablespoons warm milk (for thinning)
Making the Perfect Choux
The foundation of churro éclairs starts with properly made choux pastry. Here’s my tested method:
- Preheat oven to 400°F
- Line baking sheets with parchment
- Make the choux paste:
- Bring water, butter, sugar, and salt to boil
- Add flour all at once, stir vigorously
- Cook, stirring constantly, until paste forms
- Continue cooking 2-3 minutes until film forms on pan bottom
- Transfer to mixer bowl, let cool 5 minutes
- Add eggs:
- Beat in eggs one at a time
- Mixture should be shiny and form V-shape when lifted
- Transfer to pastry bag with star tip
Piping and Baking Your Éclairs
The star tip is crucial here – it creates ridges that mimic traditional churros while maintaining the classic éclair shape. Here’s how I pipe perfect churro éclairs:
- Pipe 4-inch lengths on prepared sheets:
- Hold bag at 45-degree angle
- Apply steady pressure
- Leave 2 inches between éclairs
- Smooth any points with wet finger
- Baking process:
- Place in 400°F oven
- Bake 10 minutes
- Reduce heat to 350°F
- Continue baking 15-20 minutes until golden
- Don’t open oven during baking!
- Test for hollowness by tapping bottom
Creating Luscious Mexican Vanilla Pastry Cream
While éclairs cool, prepare the filling:
- Infuse milk:
- Heat milk with split vanilla bean
- Let steep 15 minutes
- Remove bean, scrape seeds into milk
- Make custard base:
- Whisk yolks, sugar, cornstarch
- Slowly add hot milk
- Return to saucepan
- Cook until thickened
- Add butter and extra vanilla
- Strain and chill completely
Bringing Your Churro Éclairs Together
This is where our fusion really comes alive. The transformation from classic éclair to churro éclair happens in these crucial steps:
- Once éclairs are completely cool:
- Pierce three small holes in bottom
- Fill pastry bag with cream
- Pipe filling until éclairs feel heavy
- Wipe away any excess
- Creating that signature churro coating:
- Mix sugar and cinnamon
- Brush each éclair with melted butter
- Roll gently in cinnamon sugar
- Place on wire rack
The Final Touches
The dulce de leche drizzle isn’t just for looks – it adds another layer of Latino-inspired flavor that makes these truly special:
- Prepare drizzle:
- Warm dulce de leche slightly
- Thin with warm milk until drizzling consistency
- Transfer to piping bag or use spoon
- Drizzle over finished éclairs
Serving and Storage
Timing is everything with churro éclairs. The contrast between crispy exterior and creamy filling is best within a few hours of assembly. However, you can prepare components ahead:
- Shells can be baked a day ahead, stored unfilled
- Pastry cream keeps 2 days refrigerated
- Once assembled, serve within 4 hours
I love watching people’s faces when they bite into these churro éclairs – that moment of surprise when familiar churro flavors meet classic French pastry. It’s a fusion that just works, bringing together the best of both dessert worlds.
For the most impressive presentation, serve these beauties on a long platter with a light dusting of extra cinnamon sugar and maybe a few fresh berries for color. They’re perfect for special occasions or when you want to really wow your guests with something unique.
Remember, patience is key with these churro éclairs. Each component requires attention, but the result is truly spectacular. Want to explore more churro-inspired creations? Check out our collection of fusion dessert recipes!