Hazelnut Cream Stuffed Churros: An Indulgent Twist on a Classic

What Are Hazelnut Cream Stuffed Churros?

Churros are one of the world’s most beloved fried pastries, famous for their ridged shape and irresistibly crisp exterior. Although their exact origins are still debated, they are most commonly linked to Spain, where they are traditionally served alongside a cup of thick, rich hot chocolate for dipping. Over the years, churros have travelled across Europe, Latin America, and beyond, with every region adding its own unique spin. Stuffed churros became a natural evolution of the classic recipe, offering an even more decadent experience. Hazelnut cream has become one of the most popular fillings because its rich chocolate-and-hazelnut flavour pairs beautifully with the lightly sweet, crunchy pastry, creating a truly irresistible treat.

Ingredients

Water – 200 ml (1 cup)
Sugar – 1 tbsp (plus extra for coating)
Salt – ¼ tsp
Butter – 50g (3 tbsp)
All-purpose flour – 120g (1 cup)
Eggs – 2
Vanilla extract – ½ tbsp
Hazelnut cream – as needed for filling
Oil – for frying (sunflower or vegetable oil)

Method

In a medium saucepan, combine the water, sugar, salt, and butter. Heat over a medium heat until the butter has melted and the mixture is just beginning to simmer.
Add the flour all at once and stir vigorously with a wooden spoon until the mixture comes together into a smooth, cohesive dough that pulls away from the sides of the pan.
Remove the pan from the heat and allow the dough to cool slightly for a few minutes. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. Continue mixing until the dough is smooth, glossy, and pipeable.
Transfer the dough to a piping bag fitted with a large star nozzle (or a plain tip, depending on your preference). Pipe churros onto a sheet of parchment paper, cutting them into your desired lengths (around 10–12 cm / 4–5 inches is ideal). Place the piped churros in the freezer for 30 to 40 minutes to firm up—this helps them keep their shape during frying.
Heat a deep, heavy-bottomed pan with oil to approximately 180°C (350°F). Carefully lower a few churros at a time into the hot oil, taking care not to overcrowd the pan. Fry until they become evenly golden brown and crisp on all sides, turning occasionally.
Remove the churros from the oil using a slotted spoon and drain on kitchen paper. While still warm, roll them in sugar to coat evenly.
Transfer the hazelnut cream to a piping bag fitted with a narrow filling tip. Gently insert the tip into one end of each churro and pipe the cream inside, filling until you feel a slight resistance—take care not to overfill, as this can cause the churro to split.
Transfer the filled churros to a serving dish and enjoy immediately while they are still warm and crisp.