Description
Luftige Windbeutel aus zartem Brandteig, goldgelb gebacken, außen knusprig, innen herrlich weich. Gefüllt mit samtiger, standfester Schlagsahne – ein harmonisches Spiel aus Leichtigkeit und feiner Süße.
Ingredients
Scale
- 125 ml Wasser
- 25 g Butter
- 75 g Mehl
- 15 g Speisestärke
- 2 Eier
- 1 Messerspitze Backpulver
- 2 Becher Schlagsahne
- 2 Päckchen Sahnesteif
- 30 g Puderzucker
- 1 Päckchen Vanillezucker
Instructions
- Preheat your oven to 200°C (top/bottom heat). Line a baking sheet with parchment paper and prepare a piping bag with a large star nozzle for later use.
- Pour 125 ml water and 25 g butter into a small saucepan. Heat the mixture over medium heat until the butter is completely melted and the mixture comes to a boil.
- Remove the saucepan from the heat. In a separate bowl, mix together 75 g flour and 15 g cornstarch (Speisestärke). Add the flour-cornstarch mixture all at once to the hot liquid in the saucepan.
- Stir vigorously with a wooden spoon until the mixture forms a smooth dough ball that pulls away from the sides of the pan. Return the saucepan to the stove and continue to heat the dough over medium heat for about 1 minute, stirring constantly to ‚dry out‘ the dough. This is called ‚abbrennen‘ in German baking.
- Transfer the hot dough to a mixing bowl and let it cool for about 5 minutes until it is just warm to the touch.
- Add 2 eggs, one at a time, mixing thoroughly with an electric mixer fitted with dough hooks after each addition. The dough should become glossy and smooth. Only add the next egg once the previous one is fully incorporated.
- Once the dough has cooled completely, add 1 pinch (Messerspitze) of baking powder and mix it in thoroughly.
- Transfer the finished choux pastry dough into the prepared piping bag with a large star nozzle. Pipe 14 small mounds of dough, spaced apart, onto the lined baking sheet.
- Place the baking sheet in the preheated oven and bake for approximately 20 minutes at 200°C. Do not open the oven door during baking, as this can cause the pastries to collapse.
- Once the Windbeutel are golden brown and puffed up, remove them from the oven. Immediately cut off the tops (lids) of each pastry with a sharp knife while they are still hot. Place the pastries on a wire rack to cool completely.
- While the pastries are cooling, prepare the filling: Pour 2 cups (Becher) of cold whipping cream into a mixing bowl. Add 2 packets of Sahnesteif (cream stabilizer), 30 g powdered sugar, and 1 packet of vanilla sugar.
- Whip the cream mixture with an electric mixer until stiff peaks form. Be careful not to overwhip the cream, or it may become grainy.
- Once the Windbeutel have cooled completely, fill each one generously with the whipped cream mixture, using a piping bag or a spoon. Replace the pastry lids on top and dust with additional powdered sugar if desired.
- Serve the Windbeutel immediately for best texture and flavor. Enjoy them fresh as a delightful dessert or sweet treat.
Notes
For best results, use cold cream and utensils when whipping the filling, as this will help achieve a stable, fluffy texture. Avoid opening the oven during baking, as this will cause the pastries to deflate. Windbeutel are best enjoyed fresh on the day they are made, as the choux pastry can become soggy if stored for too long after being filled.
- Prep Time: 10
- Cook Time: 20
- Category: Kekse und Cookies Rezepte, 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
