1-Diving into making churro cream puffs feels rewarding, and the process is easier than you might think. Start by preheating your oven to 425 degrees Fahrenheit and preparing your baking sheets with grease or parchment paper. Measure out your flour ahead of time to keep things smooth and efficient.

2-Next, in a saucepan, bring the butter, sugar, salt, and 3/4 cup water to a boil over medium-high heat, stirring occasionally. Once it boils, remove from heat and stir in the flour all at once until it forms a smooth ball, then return to heat for 1 to 2 minutes. Transfer the dough to a mixer bowl and let it cool for 5 minutes before adding the eggs one at a time, beating until glossy.

3-Spoon the dough into a pastry bag or use a Ziploc bag with the tip cut off, piping it into 1 1/2-inch rounds on your prepared pans. Smooth any peaks with a moistened finger and, if desired, brush with an egg wash made from 1 egg and 1 teaspoon water.

4-Baking and Finishing Steps Bake at 425 degrees Fahrenheit for 5 minutes, then reduce to 375 degrees and bake for another 30 minutes until golden. Turn off the oven and let them rest inside with the door closed for 10 minutes before removing.

5-For the topping, mix 1 tablespoon granulated sugar with 1 teaspoon cinnamon, and microwave 2 tablespoons honey for 20 seconds until it boils. Brush the tops with warm honey and sprinkle with the cinnamon-sugar mix, then bake for 5 more minutes. Once cooled, prepare the filling by beating 1 1/2 cups heavy whipping cream with a pinch of salt until soft peaks form, then add 1/3 cup powdered sugar and the remaining 1 teaspoon cinnamon until stiff.

6-Fill the puffs by spooning the cream into a pastry bag and injecting it through a hole in the side, or slice them open. The total time is about 1 hour and 5 minutes, yielding 16 servings, and tips like using fresh eggs help them rise perfectly.