Description
Zarte, goldbraune Windbeutel mit knuspriger Hülle und luftigem Inneren, gefüllt mit samtig-süßer Vanillecreme, zergehen förmlich auf der Zunge und verführen mit ihrem himmlisch feinen Aroma und eleganter Optik.
Ingredients
Scale
- 1/4 Liter Wasser
- 1 pinch salt
- 50 g butter
- 150 g flour
- 4 medium eggs
- 400 g heavy cream
- 1 tablespoon sugar
- 1 tablespoon vanilla sugar
- 2 packets whipping cream stabilizer (Sahnesteif)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the choux pastry: Pour the water into a medium-sized saucepan. Add the pinch of salt and the butter. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally so that the butter melts completely.
- Once the butter has melted and the mixture is boiling, remove the saucepan from the heat. Immediately add all the flour at once and stir vigorously with a wooden spoon until the flour is fully incorporated and a smooth dough forms.
- Return the saucepan to the stove over medium heat. Continue stirring the dough constantly with the wooden spoon. The dough should come together in a ball and pull away from the sides of the pan. Keep stirring and cooking until a thin white film forms on the bottom of the pan and the dough is smooth and glossy. This process is called ‚abbrennen‘ or drying out the dough. Once achieved, remove the pan from the heat and let the dough cool for about 10-15 minutes.
- While the dough is cooling, crack the eggs into a bowl and beat them lightly. Once the dough is just warm to the touch, add the eggs one at a time. After each addition, stir the dough vigorously until the egg is completely incorporated before adding the next. The finished dough should be smooth, shiny, and form soft peaks that hang from the spoon. If the dough is already soft enough after adding the third egg, you may not need the last egg or may only need half of it.
- Preheat your oven to 220°C (428°F). Place a small ovenproof dish filled with hot water on the bottom of the oven to create steam, which will help the Windbeutel puff up.
- Line a baking sheet with parchment paper. With two teaspoons or a piping bag, place small mounds of dough onto the prepared baking sheet, leaving plenty of space between each one as they will expand during baking.
- Place the baking sheet into the preheated oven and bake the choux pastry for about 30 minutes, or until the Windbeutel are golden brown and crisp. Do not open the oven door during baking, as this may cause the pastries to collapse.
- Once baked, remove the Windbeutel from the oven. While they are still hot, carefully cut each Windbeutel horizontally in half using kitchen scissors or a sharp knife. Set the tops aside and allow the cut Windbeutel to cool completely on a wire rack.
- Prepare the filling just before serving: Pour the cold heavy cream into a mixing bowl. Add the sugar, vanilla sugar, and whipping cream stabilizer. Whip the mixture with an electric mixer until the cream is very stiff and holds its shape.
- Fill the cooled Windbeutel: Using a piping bag fitted with a star tip or a spoon, fill the bottom halves of each Windbeutel generously with the whipped cream filling. Place the tops back on each Windbeutel.
- If desired, dust the filled Windbeutel with powdered sugar using a fine sieve or sifter just before serving. Serve immediately for the best texture and flavor.
Notes
Windbeutel are best enjoyed fresh, as the choux pastry can become soggy if filled too far in advance. You can prepare the pastry shells ahead of time and store them in an airtight container, then fill them with cream just before serving. For variation, you can fill the Windbeutel with flavored creams, custard, or even ice cream. Be sure not to open the oven during baking, as this is crucial for achieving the perfect puff.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
