Cinnamon Sugar Churro Waffle Sticks

Cuisinart original

In this recipe, pâte à choux—the dough used for cream puffs and eclairs—is piped into the waffle stick maker to create a light and airy churro-inspired dessert.


Makes 18 waffle sticks


1     tablespoon ground cinnamon
1     cup plus 1 tablespoon granulated
       sugar, divided
8     tablespoons (1 stick) unsalted butter
½     cup whole milk
½    cup water
½    teaspoon pure vanilla extract
1     teaspoon kosher salt
1     cup unbleached all-purpose flour
3     large eggs
       warm chocolate sauce, for serving

Nutritional information

Nutritional information per stick:
Calories 112 (56% from fat) • carb. 9g • pro. 3g • fat 7g sat. fat 4g • chol. 48mg • sod. 157mg • calc. 44mg fiber 0g


1. In a medium bowl, whisk together the
cinnamon and 1 cup of the sugar. Reserve.
2. Put the butter, milk, water, vanilla, and
remaining tablespoon of sugar into a medium
saucepan. Bring to a simmer over medium
heat. Add the flour and continuously mix until
a dough forms, about 30 seconds. Transfer to
the bowl of a stand mixer fitted with the
paddle attachment. Mix the dough on a
medium speed until it stops steaming, about 2
3. While continuing to mix, add the eggs, one at
a time, making sure the egg is fully
incorporated before adding the next. Once all
the eggs are fully incorporated, the dough
should be smooth, glossy, and somewhat
elastic. Transfer the dough to a pastry bag.
4. Preheat your waffle maker on setting 4. The
waffle maker’s ready light will illuminate green
to indicate it is ready to use. Pipe about 1 cup
of the batter onto the center of lower grid;
spread the batter using a heatproof spatula to
within ½ inch of the edge of the grid. Close
the waffle iron lid, making sure not to lock the
unit. The green indicator light will turn off.
When the green indicator light turns on again,
the waffle sticks are ready. Open lid and
carefully remove the waffle sticks. Break apart
into individual sticks and toss in the cinnamon
sugar. Serve immediately with warm chocolate
5. Repeat with the remaining batter