Vanilla Cream Churros

Instructions

1. In a medium saucepan, combine water, unsalted butter, granulated sugar, and fine sea salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
2. Remove from heat and quickly add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
3. Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly to dry it out slightly. Remove from heat and transfer the dough to a mixing bowl.
4. Add the vanilla bean paste and mix well into the dough.
5. Allow the dough to cool slightly (about 5 minutes), then add eggs one at a time, beating thoroughly after each addition. The dough should become smooth, thick, and glossy.
6. Heat neutral oil to 350°F (175°C) in a deep, heavy pot or deep fryer.
7. Transfer the dough to a large piping bag fitted with a large star tip. Pipe 4-inch strips of dough into the hot oil, cutting with scissors.
8. Fry the churros in small batches for about 3-4 minutes, turning occasionally, until puffed and golden brown.
9. Remove churros with a slotted spoon and drain on paper towels placed on a wire rack.
10. While frying, combine granulated sugar and vanilla powder in a shallow dish to make vanilla sugar.
11. Roll warm churros in vanilla sugar until coated evenly. Let cool slightly.
12. Fill a pastry bag fitted with a small round tip with chilled vanilla pastry cream. Insert tip gently into one end of each churro and pipe about 1-2 tablespoons of cream into the center.
13. Serve immediately or chill briefly for cream to firm slightly before serving.