Monday, May 28, 2007

Mexican Cinnamon Cigar Puffs

Ingredients for choux paste:

250 ml. water
100 gm. butter
1/4 tsp. salt
190 gm. Plain flour
1 tsp. baking powder
2 eggs - beaten

Cinnamon sugar: mix together

80 gm. castor sugar
1/2 to 1 tsp. cinnamon powder - up to individual taste


(1) Boil water , salt and butter in a saucepan.
(2) When water boils, pour in all the flour and baking powder into the boiling mixture and stir till it becomes a dough. Set aside to cool slightly.
(3) Beat in eggs and place choux paste into a piping bag fitted with a star nozzle.
(4) Pipe out about 2 1/2 inches long and deep fry till golden brown.
(5) Drain and coat it with cinnamon sugar.


Sophia said...

Wow! These look great! Wish I could take a piece for tea!

Thanks & regards.

Anonymous said...

Hi Lucy,

I love this. Do you think you can teach me how to do this please?

Warm regards,

yochana said...

Hi Wendy,

It's just a choux paste. I used a star nozzle to pipe it out.


Anonymous said...

hi Aunty Yochana,

Do you fried this like donut?


yochana said...

Hi feifei,

Yes, I fried this like donut.


Anonymous said...

Hi Lucy,

Is it the same choux paste you use for cream puff? Thx.


Anonymous said...


Thank you for the recipe. Will give it a try.

Warm regards,

Mommy Dearest said...

OH yummy CHURROS, my daughter loves this... she says, "when you feel down, go and get a churro".. she copied that from Disneyland vendor :)

Thanks for the recipe

yochana said...

Yes yes mommy dearest.

It's actually daughter loves it too. When we were in Korea, we ate them hot in the cold winter. They also have the chocolate version and it's so popular in Seoul.


Beatrice said...


Do you pipe it right into hot oil?

Thanks and regards,

Aunty Yochana said...

hi Beatrice ,

Yes I piped it straight into the hot oil.