Windbeutel
Discover the delicate artistry of *Windbeutel*, a traditional German cream puff that's as light as air and irresistibly decadent. This delightful pastry is crafted from a simple choux dough made with butter, water, and eggs, resulting in golden-brown puffs with a crisp exterior and tender, hollow center. Once baked to perfection, these elegant treats are filled with a luscious whipped cream infused with a hint of vanilla and dusted with powdered sugar for a touch of sweetness. Perfect for special occasions or an indulgent afternoon treat, Windbeutel is a show-stopping dessert that's surprisingly easy to make. With just 20 minutes of prep time, you can whip up 12 cream-filled delights that promise to impress every guest. Serve them fresh for ultimate enjoyment! Keywords: Windbeutel recipe, German cream puff, choux pastry dessert, whipped cream filling.
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Recipe Information
Ingredients
- 250 ml water
- 100 grams unsalted butter
- 150 grams all-purpose flour
- 1 pinch salt
- 1 teaspoon sugar
- 4 large eggs
- 500 ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium-sized saucepan, combine the water, unsalted butter, salt, and sugar and bring to a boil over medium heat.
Once the butter has melted completely, add the flour all at once and stir vigorously with a wooden spoon.
Continue to stir the mixture over medium heat until it forms a smooth dough and pulls away from the sides of the pan, about 2-3 minutes.
Remove the pan from the heat and let the dough cool for a few minutes.
Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip.
Pipe small mounds of dough, about 3-4 cm in diameter, onto the prepared baking sheet, leaving space between each mound.
Bake in the preheated oven for 25-30 minutes or until the puffs are golden brown and sound hollow when tapped.
Remove the puffs from the oven and let them cool on a wire rack.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Once cooled, slice each puff in half horizontally and fill with the whipped cream.
Serve the Windbeutel immediately, or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
3316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.9 g | 350% | |
| Saturated Fat | 156.5 g | 782% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1465 mg | 488% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 20.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 468 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.
