Low Sodium Windbeutel
Indulge guilt-free with this delightful recipe for Low Sodium Windbeutel, a lighter twist on the traditional German cream puff. Made with unsalted butter and featuring a pillowy choux pastry shell, these airy treats are the perfect choice for anyone looking to reduce their sodium intake without sacrificing flavor. The puffs are baked to golden perfection and filled with fresh, vanilla-infused whipped cream for a dessert that's both elegant and satisfying. With minimal prep time and easy-to-follow instructions, you can serve these delectable pastries as a show-stopping finale for any meal or celebration. Dust them with powdered sugar for an optional touch of sweetness, and enjoy a refined treat that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 cup Water
- 1 cup All-purpose flour
- 4 units Large eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium-sized saucepan, melt the unsalted butter with the water over medium heat. Bring the mixture to a gentle boil.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
Remove the pan from heat and let the dough cool slightly for 5 minutes.
Add the eggs one at a time, beating well after each addition. The dough should become smooth and glossy.
Spoon or pipe the dough onto the prepared baking sheet into 8 mounds, leaving about 2 inches of space between each.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and firm. Avoid opening the oven during baking to prevent deflation.
Once baked, turn off the oven and leave the puffs inside with the door slightly ajar for 5-10 minutes. This helps them dry out further.
Remove the puffs from the oven and let them cool to room temperature on a wire rack.
While the puffs cool, whip the heavy cream with the vanilla extract in a chilled bowl until soft peaks form.
Slice each puff horizontally and fill the bottom half with the whipped cream. Replace the top half to form a sandwich.
If desired, dust the tops with a light sprinkling of powdered sugar before serving.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 155 mg | 12% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 426 mg | 9% | |
*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.
