Lemon Curd-What could possibly remind you more of summer than a cold glass of freshly squeezed lemonade?
1 1/2 cups sugar
1/4 lb. unsalted butter
4 L/XL eggs
1/8 t. salt (skip this if you used salted butter instead)
- Cream butter and sugar together (this is best done using a stand mixer). While butter and sugar are mixing, zest and juice the three lemons into a separate bowl.
- Once butter and sugar are smooth and creamy, add in eggs one at a time. Add in lemon juice/zest and salt, if needed. Mix until smooth.
- Pour lemon curd mix into a heavy-bottomed pot and cook on low, stirring regularly, until it reaches 170° F or it has thickened to a syrup-like consistency. Remove from heat.
- Transfer your lemon curd into a container and allow it to cool in the fridge before using it to fill your churros.
Toppings and decorations: dust your churros with sparkling sugar for a true nod to lemonade. In a jar, mix granulated sugar with edible glitter and lemon zest.
Drew Bringhurst- San Diablo’s Head Pastry Chef
Fresas con Leche-June is the best time of the year for fresh strawberries. Pick your own strawberries this summer and make a homemade jam for an extra special weekend activity.
¼ cup condensed milk
2 T. sour cream
2 T. strawberry jam
Zest of 1 lime
- Mix all the ingredients together and then chill in the freezer for 25-30 minutes.
- Once chilled, fill your mini churros. Pro tip: we like using a kitchen syringe or our reusable filling bottles for less mess.
- Eat and enjoy!
Toppings and decorations: use some of your sweetened condensed milk and add a few drops of red food coloring to make a beautiful pink glaze. Top with crushed freeze-dried strawberries.
Recipe source: Corrine Hone
Corinne Hone is a fellow foodie - but one that hails from Ireland. Having moved to Utah in 2018 with her husband Ronnie, Corinne launched the Instagram page @slcfoodscene to document the culinary delights of her new hometown of Salt Lake City. To keep up with her entrepreneurial journey, head to @hone.your.social, also on Instagram.
Tropical Coconut Mango-whether you just came home from an island retreat or you’re wishing your feet were buried in the sand, these tropical churros are the perfect summer treat.
1 cup fresh or frozen-thawed mango chunks
1½ T. fresh lemon juice
¼ cup granulated sugar
¼ cup full-fat coconut milk
1 T. cornstarch
¼ t. coconut extract
- In a blender, purée the mango, lemon juice, sugar, and coconut milk until very, very smooth. Transfer to a medium saucepan and whisk in cornstarch.
- Over medium-high heat, whisk mixture until it starts to thicken and boil, about 3 minutes. Remove from heat and stir in the coconut extract.
- Cool and use to fill mini churros, or chill, covered, for up to 3 days.
Toppings and decorations: for coconut lovers, drizzle churros with cream of coconut and top with shredded coconut and a cocktail umbrella.
Recipe Source: Tara Bench- Tara Teaspoon
Guava Love It-Craving more exotic fruity flavors? Guava jam is a delicious summertime star and it pairs beautifully with a homemade churro.
1 lb. guavas cut in half
4 cups water
1½ cups sugar
- Place guavas in a medium-sized saucepan and cover with water. Turn to medium heat and cook for 15 minutes. The guavas will look soft. Remove the seeds using a spoon to scoop them out.
- Place guavas, sugar, and 1 cup of the cooking water in your blender. Process until it looks like a fine purée. Remove the rest of the liquid from the saucepan. It can be used to make tea if you want.
- Return the guava mix to the saucepan and cook again on low heat for about 30 minutes, stirring frequently. The jam will be ready when you can see the bottom of the saucepan while stirring the jam.
- Pour the hot jam immediately into clean jars, close the lids tightly and place on your kitchen counter covered with a kitchen napkin or towel.
- After a couple of hours, you will hear a popping sound, which is the sound of the lids indicating that the jars are sealed. Wait until they are completely cool and store in your pantry for up to a year. Once you open a jar of your sweet and delicious jam, store in the fridge.
- Once the jam cools, use a filler bottle to fill churros with Guava Jam.
Toppings and decorations: make pink sugar to dust your churros to match the guava.
Recipe Source: Melly Martinez
Chef, Author, and Mexican Food Expert
Blueberry Cobbler-Picking fruit is an amazing summertime activity but sometimes you end up with a few cartons too many. Make a blueberry cobbler, or even easier, make a blueberry cobbler churro.
16 oz. blueberries (frozen is fine but fresh is best)
Zest and juice of 1 lime
½ cup sugar
¼ cup water
¼ t. vanilla extract
- Combine all ingredients into a small saucepan and cook over medium heat until the berries are soft and the juice has thickened slightly about 30 minutes.
- Remove from heat and allow to cool slightly before filling churros.
Toppings and decorations: we recommend dusting these churros with cinnamon sugar.
Recipe Source: Nathanael Gassett -- Wero Kitchen
Wero Kitchen is an accomplished chef and photographer. Restaurant taught, Nathanael has learned from chefs around the world. He has been a featured chef for events at the Kimball Art Museum, Tastemakers, and Blackhouse, as well as local community events. His photographs have been published nationally and internationally in publications including Rolling Stone and People magazine.
Aloha Tropical Cream-Dreaming of frozen margaritas and the sounds of waves hitting the shore? Make the next best thing, a tropical churro with refreshing kiwi and mango.
½ cup fresh mango, small diced
½ cup fresh kiwi, small diced
4 T. yuzu juice (or sub lemon juice)
8 oz. cream cheese, softened to room temperature
1 c. powdered sugar
2 c. heavy cream, cold
1 T. vanilla extract
- Mix the cream cheese and sugar together until fully combined with a hand mixer.
- In another mixing bowl, mix together the cold cream and vanilla with a hand mixer until soft peaks form.
- Add the cream cheese mixture to the cream and mix until creamy 1 or 2 minutes. Then fold in fresh fruits and yuzu. Place back in the fridge to cool.
- Fill or dip churros and enjoy!
Toppings and decorations: Make a tropical glaze with yuzu or lemon juice and add a few drops of food coloring. Top your fresh fruit dip with a cocktail umbrella.
Recipe Source: Chang Sivilay
Executive chef at DTLA Proper Hotel
Caprese Capowow-hand-picked tomatoes, basil from your herb garden, fresh mozzarella, and balsamic: Caprese is the unofficial appetizer of the summer. Spice up your next dinner party with these savory churros.
1 cup fresh mozzarella cheese
½ cup of ricotta cheese
½ heirloom tomato
8 basil leaves
½ t. of minced garlic
½ t. of sea salt
¼ t. of black pepper
- Melt the fresh mozzarella for 10 seconds in the microwave.
- Add mozzarella to the rest of the ingredients and blend them all together! Be gentle with the blending. Blend enough to chop and mix it all together, but not too blended--you still want to see some of the different ingredients.
- Fill your churro with the Caprese filling.
Toppings and decorations: garnish with a drizzle of balsamic vinegar and a sprig of basil
Recipe Source: Elise Gubler
Raspberry Creme-For the perfect summery blend of sweet and tart, add this favorite fresh fruit to your next churro creation.
½ cup heavy cream
3 T. sour cream
⅓ cup powdered sugar
1 t. vanilla
- Wash and roughly chop raspberries.
- In a separate bowl, pour chilled heavy cream, sour cream, powdered sugar, and vanilla into a stand mixer (or use a hand mixer).
- Mix on high for 1-2 minutes, or until mixture is stiff (scrape sides as needed).,
- Carefully fold in raspberries!
- Use as churro filling or churro dip.
Toppings and decorations: dust churros in pink sugar by adding a few drops of red food coloring. You can even add edible glitter for an extra special treat.
Recipe Source: The Manly Baker
Promoting baking literacy with private & affordable baking classes (in-person or virtual).
Mango Mousse-If you can’t get enough mangoes this summer, try adding them to a homemade churro! This recipe is perfect for kids and tired moms who can’t wait until school starts again.
1 ripe mango or canned mango
2 oz. Cool Whip
3 oz. cream cheese
1 oz sweetened condensed milk
¼ cup milk
- Place all ingredients into the blender and blend until you reach a smooth, creamy consistency.
- Add the sweetened condensed milk to the preferred sweetness.
- Fill the churros with the mango mousse
Toppings and decorations: drizzle the remaining mousse on top and add your favorite sprinkles.
Recipe Source: Carli Lewis
Wife and Mom to 3 girls. So all things girly at our house! We are currently building our dream home and making it a family effort for everyone to be involved in the process. I love to entertain and consider myself very social, but I am also a homebody.
Root Beer Float-A beverage best served on a porch during a hot summer evening, the root beer float churro brings you straight back to childhood memories.
2 L. bottle of root beer soda
1 16 oz. can of sweetened condensed milk
1/8 t. salt
1/4 t. vanilla extract
1/2 cup brown sugar
1/2 lb. butter
1/4 cup heavy cream
- Pour root beer into a heavy-bottomed pot and cook on medium-low until reduced to about 1/2 liter or about 2 cups.
- Once the root beer has been reduced, add butter, brown sugar, and cream and cook until the syrup starts to bubble.
- Add in sweetened condensed milk while mixture is still warm and mix well, season with salt to taste. Remove from heat and add vanilla extract. Place in fridge to cool.
- Fill churros!
Toppings and decorations: make a simple vanilla glaze with milk, powdered sugar, and vanilla extract and dip before filling your churros. Add crushed root beer candy on top if you’d like!