Toasted Marshmallow Churro Bites

Baked churros topped with dreamy toasted Swiss meringue buttercream. # 391: Toasted Marshmallow Churro Bites

Typically when I think of a churro, I think crispy fried ridges and a shower of cinnamon sugar raining down with each bite. My favorites are filled with custard and dunked in chocolate, surprise surprise.

But deep frying at home is a whole ordeal, especially when I’m only making a mini batch of fried treats. Oven to the rescue!

While churros always sound like a good idea, these were really just a vessel for a new frosting I wanted to try out. My one true buttercream love just got an upgrade: Swiss meringue but TOASTED like the best campfire marshmallow you’ve ever had.

Genius, right? It takes the flavor to another level. My sister sent me a video from The Purple Cupcake and I’ve been drooling ever since waiting to test it out.

Churros are essentially choux buns, which sometimes decide to not cooperate with me depending on the day. The dough can definitely smell fear.

Luckily with this recipe I didn’t need them to puff up or fully dry out so there was less pressure.

Now for an arm workout, cooking out all the raw flour.

I threw in some cinnamon because… yum.

Sadly I don’t have a wide flat tip to make the churro boats in the recipe, but after a few squiggly attempts I got a shape that would hold up to a buttercream topping.

Mm butter.

Back-to-back mini torch recipes. Muahaha.

It starts the same way as classic Swiss meringue with a bain marie and lots of patience.

Then the fun comes in! You torch the top of it once it enters the glossy phase, and then continue whipping to incorporate all the toasty bits into the buttercream.