Germany Windbeutel (Cream Puffs)
Windbeutel are delicious cream puff sandwiches that are favorite German party fare. The name literally translates to “wind bag.” These large profiteroles get their light and flaky texture from the intense rising power of the dough, a pâte à choux. Germans prepare many different types of fillings for these pastries, but whipped cream is one of the most traditional.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dough:- 1/3 cup (80 g) unsalted butter
- ¼ cup (60 ml) water
- ½ cup (60 g) all-purpose flour
- Dash of salt
- 2 eggs
- 1 cup (240 ml) heavy whipping cream
- ½ cup (110 g) cream cheese
- ¼ cup (25 g) powdered sugar, extra as needed for garnish
- ½ tsp (3 ml) almond extract
Directions
- Preheat oven to 400°F (205°C).
- Bring butter and water to a boil in a medium-size pot.
- Add flour and salt, beating the mixture until a ball of dough is formed, about 1 minute.
- Remove the pot from the heat and beat in eggs, one at a time, until dough is smooth.
- Place spoonfuls of dough onto a baking sheet, leaving about 3 inches (7.5 cm) between each piece.
- Bake the cream puff shells until golden-brown, about 35 minutes.
- Beat together heavy whipping cream, cream cheese, powdered sugar, and almond extract.
- Cover bowl and refrigerate filling once mixture is fluffy and holds together.
- Cut shells in half once cooled and fill with cream mixture, use a pastry bag to pipe filling for best results.
- Replace tops on cream puffs and sprinkle with powdered sugar.
- Serve immediately.
For Dough:
For Filling:
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