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:

1. Heat oven to 400°
2. Boil butter & water in large saucepan
3. Mix flour & salt then add to saucepan beating vigorously about 1 minute or till a soft ball forms
4. Remove from heat & beat in 1 egg at a time – continue beating til batter is smooth & glossy
5. Drop 1/4 cup at a time onto un-greased baking sheet about 3” apart
6. Bake for 35 to 40 minutes till puffy & golden
7. Remove to wire rack & cool completely

For Filling:

1. In a deep chilled bowl, beat heavy whipping cream, sugar, & extract till fluffy or desired consistency then place in refrigerator until ready to use
2. Prior to serving, split puffs, remove insides & fill with cold cream mix
3. Place caps back on puffs and sprinkle with powdered sugar
4. Serve immediately or store briefly in refrigerator until ready to serve.
5. Enjoy! Happy baking!

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