🛒 Ingredients
- For the dough: 125ml water, 50g butter, 70g flour, 2 eggs, pinch of salt
- For the cream: 500ml milk, 4 egg yolks, 100g sugar, 40g cornstarch, vanilla
- oil for frying
- powdered sugar for dusting
👨🍳 Step-by-step instructions
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Prepare the pastry cream: heat milk with vanilla; whisk egg yolks with sugar and cornstarch, combine with warm milk, and cook until thickened. Let cool.
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For the dough: bring water, butter, and salt to a boil. Add flour all at once and stir until the mixture pulls away from the pan. Gradually incorporate eggs one at a time.
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Shape into small balls using two spoons and fry in oil at 170°C until golden and puffed.
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Drain on paper towels, then fill using a piping bag with a fine tip filled with pastry cream.
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Generously dust with powdered sugar and serve immediately.
💡 Chef's tip
The oil must not be too hot: at 170°C, the buñuelos cook through before browning on the outside. Any hotter and you get a crispy shell with raw dough inside. Use a thermometer the first time.
📝 Our take
Buñuelos de viento are the triumph of fried choux pastry over every other dough. Made from the same base as profiteroles or éclairs but fried instead of baked — the result is a light, almost hollow shell that crunches on the first bite and gives way to the pastry cream inside. Oil temperature is the only real variable to control.
🍷 Wine & food pairing
Café con leche, thick hot chocolate or chai tea. Buñuelos are the star — they do not need wine or anything alcoholic alongside them.
Suggested wine: Sweet Cava or Moscatel
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