Dairy-Free Windbeutel
Indulge in the delicate delight of Dairy-Free Windbeutel, the perfect treat for cream puff lovers seeking a dairy-free alternative! This easy-to-follow recipe combines light and airy choux pastry with a luscious dairy-free whipped cream filling, making each bite both airy and decadent. Crafted with simple ingredients such as a dairy-free buttery spread, coconut oil, and all-purpose flour, these golden puffs are baked to perfection and filled with a vanilla-scented, plant-based cream. With just 20 minutes of prep time and no compromise on flavor, Dairy-Free Windbeutel offers a crowd-pleasing dessert suitable for any occasion. Garnish with powdered sugar for a touch of elegance and serve as the ultimate indulgence for anyone with a dairy-free diet.
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Recipe Information
Ingredients
- 240 ml Water
- 60 g Dairy-free buttery spread or coconut oil
- 1 pinch Salt
- 10 g Sugar
- 140 g All-purpose flour
- 4 large Eggs (room temperature)
- 250 ml Dairy-free whipping cream alternative
- 10 g Powdered sugar (optional, for garnish)
- 1 tsp Vanilla extract (optional, for filling)
Instructions
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, dairy-free buttery spread (or coconut oil), salt, and sugar. Heat over medium heat until the buttery spread is fully melted and the mixture comes to a light simmer.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth dough and pulls away from the sides of the pan. Cook for 1-2 minutes to remove excess moisture, stirring continuously.
Transfer the dough to a mixing bowl and let it cool for 5-10 minutes, until it is warm but not hot to the touch.
Add the eggs one at a time, beating well after each addition. The dough should become thick, smooth, and glossy. It should hold its shape but still be pipeable.
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe small mounds (approximately 2 inches in diameter) onto the prepared baking sheet, leaving about 2 inches of space between each mound.
Use a damp fingertip to gently smooth out any peaks on the mounds to ensure even baking.
Bake in the preheated oven for 20-25 minutes, or until the Windbeutel are puffed, golden brown, and feel hollow when lightly tapped. Do not open the oven door while baking to prevent deflation.
Remove from the oven and let the Windbeutel cool completely on a wire rack before filling.
In a mixing bowl, whip the dairy-free whipping cream alternative with vanilla extract (if using) until stiff peaks form.
Once the Windbeutel are cool, slice them in half horizontally or make a small hole in the bottom for piping. Fill each puff generously with the whipped cream.
Lightly dust the filled Windbeutel with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 21.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 134 mg | 10% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
