Gluten-Free Windbeutel
Elevate your dessert game with these irresistibly light and airy Gluten-Free Windbeutel! Perfect for gluten-free diets, these traditional German cream puffs are made with gluten-free all-purpose flour, creating a delicate choux pastry that bakes to golden perfection. Filled with velvety whipped cream flavored with vanilla and a touch of powdered sugar, each bite promises a delightful melt-in-your-mouth experience. With only 25 minutes of prep time and straightforward instructions, this recipe is ideal for impressing guests or treating yourself to an indulgent moment. Dust with powdered sugar for an elegant finish and serve fresh to savor their soft, fluffy texture. Whether for a special occasion or a cozy afternoon treat, these gluten-free cream puffs ensure everyone can join in on the sweetness!
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Recipe Information
Ingredients
- 120 grams Gluten-free all-purpose flour
- 100 grams Unsalted butter
- 240 milliliters Water
- 1 pinch Pinch of salt
- 4 large Eggs
- 250 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- (optional) Powdered sugar (for dusting)
Instructions
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, and a pinch of salt. Heat over medium heat until the butter is melted and the mixture begins to boil.
Reduce the heat to low and add the gluten-free all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive ball and pulls away from the sides of the pan, about 2–3 minutes.
Remove the saucepan from heat and let the dough cool for 5–10 minutes. This step is important to prevent the eggs from scrambling when added.
Once slightly cooled, add the eggs to the dough one at a time, beating well after each addition until fully incorporated. The dough should be smooth, glossy, and pipeable.
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 12 equal mounds onto the prepared baking sheet, leaving about 5 cm (2 inches) of space between each.
Bake in the preheated oven for 20–25 minutes, or until the puff pastries are golden brown and firm. Avoid opening the oven during baking, as this can cause the puffs to collapse.
Remove the Windbeutel from the oven and immediately poke a small hole in the side of each puff with a skewer to release steam. Allow them to cool completely on a wire rack.
While the puffs cool, prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form.
Once the puffs are fully cooled, slice them in half horizontally or create an opening on the side. Pipe or spoon the whipped cream into the center.
Dust the filled Windbeutel with powdered sugar before serving. Enjoy fresh for the best taste and texture!
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 26.3 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 307 mg | 7% | |
*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.
