German Windbeutel - Cream Puffs Recipe
Windbeutel (Cream Puffs) are hollow inside and therefore an ideal pastry for filling.
They are similar to Éclairs except round in shape without the chocolate glaze on top
and are made from the same type 'cooked dough'. You can prepare them with a savory or sweet
filling, they are great for parties. Store bought Cream Puffs come pre-filled but if you make
them yourself you can put inside anything you wish i.e. a chickensalad.
basic Brandteig (cooked dough)
butter and flour for the cookie sheet
for the filling:
1/2 L / 2 cups whipping cream
20 g / 0.7 oz sugar
pure vanilla extract
Brandteig (cooked dough)
according to the basic recipe. After the dough has cooled make walnut size balls
using a tablespoon or piping bag on a with butter greased and floured cookie sheet
making sure the distance between each is large enough because Windbeutel will double
Bake in a preheated (410-430°F) oven on medium or lower rack for about 30 minutes.
Do not open oven in the first half time of baking! Windbeutel should be light and
hollow inside. If necessary 5 minutes can be added to the baking time after turning
off the oven and while baking with open oven door. Protect Windbeutel from any drafts
and cut them open in half while they are still hot. Let them cool and fill with
sweetened whipped cream and dust with powdered sugar.
Alternatively they can be filled with a
simple vanilla cream (made with 3/4 L / 3 cups milk) or a
refined vanilla cream
which is enhanced with 1/8-1/4 L / 1/2-1 cup cream.
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