Sugar-Free Windbeutel
Indulge guilt-free with this Sugar-Free Windbeutel recipe, a light and airy dessert dream crafted with a delicate choux pastry base and a luscious whipped cream filling. Perfect for those seeking a refined treat without added sugar, these golden puffs are sweetened naturally with powdered erythritol, making them ideal for low-sugar or diabetic-friendly diets. Featuring simple ingredients like unsalted butter, eggs, and vanilla extract, this recipe delivers classic flavors with a healthy twist. The dough is perfectly piped and baked to golden perfection, while the rich cream filling provides a satisfying finish. Ready in just 45 minutes, this dessert is as elegant as it is easy to make. Serve these delightful sugar-free pastries for special occasions or a satisfying everyday indulgence!
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Recipe Information
Ingredients
- 250 ml Water
- 100 g Unsalted butter
- 1 pinch Salt
- 150 g All-purpose flour
- 4 large Eggs
- 300 ml Heavy cream
- 2 tbsp Powdered erythritol (sugar substitute)
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.
Remove the pan from heat and immediately add the flour all at once. Stir vigorously until the dough comes together into a ball and pulls away from the sides of the pan.
Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out slightly.
Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
Add the eggs one at a time, beating well after each addition. The dough should be smooth, glossy, and just thick enough to hold its shape when piped.
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe small mounds (about 5 cm in diameter) onto the prepared baking sheet, leaving space between each for expansion.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and well-risen. Do not open the oven door during baking to prevent collapsing.
Once baked, remove the windbeutel from the oven and pierce each puff with a small knife to release steam. Let them cool completely on a wire rack.
While the puffs cool, prepare the filling. In a chilled bowl, whip the heavy cream with the powdered erythritol and vanilla extract until stiff peaks form.
Once cooled, slice each puff horizontally in half and fill with whipped cream using a spoon or piping bag.
Serve immediately or store in the refrigerator for up to 24 hours. Enjoy your sugar-free windbeutel!
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1265 mg | 422% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 467 mg | 10% | |
*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.
