Buñuelos de Viento (Spanish Custard Filled Choux Fritters)
Light fried choux puffs filled with vanilla and lemon custard and rolled in sugar, made for All Saints Day in Spain.
- Time1 hr 15
- LevelHard
- Costabout £0.33 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the custard first. Warm the milk with the lemon peel. Whisk the yolks, 100 g sugar and cornflour in a bowl, then slowly whisk in the warm milk.
- 2
Return to the pan and stir over a medium heat for 5 minutes until very thick. Stir in the vanilla, cover the surface with cling film and chill until cold.
5 min - 3
For the choux, put the water, butter, 1 tsp sugar and salt in a pan. Bring to the boil, tip in the flour all at once and beat to a smooth ball that leaves the pan clean, about 1 minute.
- 4
Cool for 5 minutes, then beat in the eggs one at a time until you have a glossy dropping paste.
- 5
Heat the sunflower oil to 170°C (150°C fan). Using two oiled spoons, drop in walnut sized balls and fry in batches for 5 to 6 minutes, turning, until deep golden and hollow. Drain on kitchen paper.
6 min - 6
Poke a hole in each with the end of a spoon and pipe or spoon in the cold custard. Roll in the 3 tbsp sugar and eat within 2 hours.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
