The Cream Puffs are made with a choux pastry and then filled with whipped cream. These puffs taste delicious. Cream Puffs are called Windbeutel in Germany.
German Cream Puffs (Windbeutal)
INGREDIENTS:
For Pastry:
- 1/2 cup sweet unsalted butter
- 1/4 cup water
- 1/2 cup flour
- 1/8 tsp salt
- 2 large eggs
For Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp pure almond extract
- Powdered sugar for sprinkling on top
- melted chocolate, optional drizzle
INSTRUCTIONS:
For Pastry:
- Heat oven to 400°F or 200°C
- Boil butter & water in large saucepan
- Mix flour & salt then add to saucepan beating vigorously about 1 minute or till a soft ball forms
- Remove from heat & beat in 1 egg at a time – continue beating til batter is smooth & glossy
- Drop 1/4 cup at a time onto un-greased baking sheet about 3” apart
- Bake for 10 minutes or just until puffy & golden. Please adjust baking time, smaller puffs may cook as quickly as 10 minutes, depending on the oven type you’re using and the size of the puff (it will vary). So watch closely.
- Remove to wire rack & cool completely
For Filling:
- In a deep chilled bowl, beat heavy whipping cream, sugar, & extract till fluffy or desired consistency then place in refrigerator until ready to use
- Prior to serving, split puffs, remove insides & fill with cold cream mix. You can use a piping bag or just spoon it as a filling
- Place caps back on puffs and sprinkle with powdered sugar
- Serve immediately or store briefly in refrigerator until ready to serve.
- Enjoy! Happy baking!