Almond Cream Churro Sandwich

In order to make this Almond Cream Churro Sandwich recipe...

• Preheat oven to 450 degrees.
• In a medium mixing bowl, add flour, baking powder and salt. Whisk ingredients together until well-blended.
• In a medium saucepan, add water and butter. Heat over medium-high heat until the butter is fully melted, then whisk to thoroughly blend. Pour water and butter mixture into a large mixing bowl, then slowly stir in dry ingredients from the first mixing bowl, stirring with a wooden spoon until a uniform dough is formed.
• Add eggs to the mixture, and continue to stir until evenly mixed.
• Add dough to a pastry bag. If a pastry bag is unavailable, place the dough in a large zip-top plastic bag and cut off one corner.
• Prepare a baking sheet by lining it with parchment paper, then pipe dough onto the sheet in spiral circles approximately 2 to 3 inches in diameter.
• Bake for approximately 25 minutes, or until the churros are golden brown. *Note, they will appear to be greasy when they are first removed from the oven, but they will quickly cool and appear normal.*
• After mixing the sugar and cinnamon, sprinkle on top of the cookies one minute after removing from the oven.
• Allow churros to cool for approximately 2 minutes before moving them to a cooling rack to cool completely.
• In a separate mixing bowl, add butter and shortening. Using the whisk attachment on an electric mixer, whisk on high for approximately 3 minutes.
• Turn mixer speed to low and slowly add confectioners sugar. Whisk on high for an additional 2 minutes.
• Add Solo Almond Cake and Pastry Filling to the mixture, then whisk on high for one additional minute.
• Once churros have completely cooled, add almond cream filling to the bottom of one churro, then top with another churro to form a sandwich.