ReceptnaptárWindbeutel (cream puffs filled with vanilla whipped cream)
The Windbeutel (literally "wind bag") is the airy choux puff of German pastry shops filled with whipped cream. Making choux pastry is easier than you might think. They are best freshly filled.
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Method
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- Bring the water, butter and salt to a boil, tip in all the flour at once and stir vigorously until the mixture pulls away from the sides of the pot.
- Cool slightly, then beat in the eggs one at a time until the dough is smooth and glossy.
- Pipe 12 mounds onto a baking tray lined with baking paper.
- Bake in an oven preheated to 200°C for 15 minutes, then at 180°C for 20 minutes; do not open the oven door!
- Let cool completely, then cut in half.
- Whip the cream with the powdered sugar and vanilla.
- Fill the Windbeutel and dust with powdered sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Beat in the eggs one at a time.
- Do not open the oven door while baking.
- Let them cool completely before filling.
Frequently asked questions
How do I store them?
Unfilled, airtight, for 2 days; fill them fresh.
With other fillings?
Pastry cream or fruit.
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