Spicy Churro with Cream Cheese and Coconut Filling

*This recipe was created for servings. To adjust the serving quantity, enter a new yield ( to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Spicy Churro
Butter 1/4 cup
Brown Sugar 2 tbsp
Club House Sea Salt, French Mediterranean 1/4 tsp
Water 1 cup
Flour 1 cup
Club House Vanilla Extract, Pure tsp
Eggs 4 each
Oil 1/2 tsp
Club House Cinnamon, Ground 2 tbsp
Sugar 2 tbsp
Club House La Grille Chipotle Mango Seasoning 1 tsp
Cream Cheese and Coconut Filling
Thai Kitchen Coconut Milk 400 mL
Cream cheese 65 g
Sugar 3 tbsp


This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Competitions Team 7: Sarah Hoebeke, Mihali Patel, Amanda Hadfield and Marco Discullio.

For the Spicy Churro: In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, Club House Sea Salt, French Mediterranean and water, and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball. Remove from heat and let cool for 5 minutes before proceeding to the next step. Mix in the Club House Pure Vanilla Extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a big star tip. On a parchment line baking tray, pipe the dough into 2-inch-long strips and freeze until solid. Heat oil in a deep pot to 350˚F (175˚C). Fry until golden brown, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly. Remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in Club House Cinnamon, sugar and La Grille Chipotle Mango Seasoning.

For the Cream Cheese and Coconut Filling: Using a whisk softened cream cheese. Carefully remove the coconut cream from the top and whip the cream until soft and airy about 3-5 minutes.

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