Classic German Cream Puffs Recipe

Classic German Cream Puffs Recipe – Windbeutel

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Classic German Cream Puffs Recipe

This Classic German Cream Puffs Recipe is easy to prepare. 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.

Ingredients for Classic German Cream Puffs Recipe:

  • 250 ml (8.45 oz) of water
  • 50 g (1.76 oz) of butter
  • pinch of salt
  • 150 g (5.29 oz) all purpose flour
  • 2 ½ tablespoons of Dr. Oetker Gustin OR corn starch
  • 4 eggs XL
  • pinch of baking powder
  • 473 ml – 500 ml (1pt – 1.05 pt) whipping cream
  • 2 packages of Dr. Oetker Whip it (stabilizer for whipping cream)
  • 2 packages of Dr. Oetker vanilla sugar OR 2 teaspoons of vanilla extract
  • powdered sugar

Ingredients for German Cream Puffs Recipe

Preparation of choux pastry for Classic German Cream Puffs Recipe:

Bring water, butter, and salt to a boil in a saucepan. Turn the heat down to medium and add flour mixed with Gustin or corn starch. Stir with a wooden spoon until the ingredients form a dough ball. Place the dough in a mixing bowl and let it cool down.

Add the eggs to the dough one at a time and mix using a handheld electric mixer. When the dough is smooth add the baking powder and mix well. Let the dough rest for about 10 minutes.

Choux pastry classic German cream puffs recipe

Fill the dough in a decorating bag with a large star tip and form the cream puffs on a baking sheet lined with baking paper. You can use a spoon to form the pastry, if you prefer. Make sure to leave enough space on the baking sheet between the puffs.

                     

Place a bowl of water on the bottom of the oven. Preaheat the oven to 200°C-210°C — 392°F-410°F. Place the baking sheet on the middle rack and bake the puffs for about 25-30 minutes. Do not open the oven door during baking time.

Take the pastry out of the oven and place the puffs on a cooling rack. Cut the top off immediately and so the puffs cool down. 

Add the vanilla sugar and Whip it to the cream and beat until stiff. Fill the whipped cream in a decoration bag with a tip. Fill the pastry with the cream and cover with the tops previously cut off.. Dust the Cream Puffs/Windbeutel with powdered sugar.

Finishing classic German cream puffs recipe                     

The Windbeutel are now ready to be served. You can add pieces of fruit in the pastry. This recipe makes about 10-12 Cream Puffs.

Classic German Cream Puffs Recipe

 

 

 

 

  • Lisa Chantel Hill Wade

    These are so good. I used to make them when I was young. I will have to seek out the stabilizer, though.

    • The Oma Way

      Lisa, instead of the stabilizer, you can use one teaspoon of corn starch mixed with one teaspoon of powdered sugar and sift it into the whipping cream. You also could use two teaspoon of instant vanilla pudding powder and sift it into the whipping cream, which I like more because of the flavor. Yours, Oma

    • Thomas W Maguire Morrison

      Stabilizer you can get at German deli or I can get it for you.