German Cream Puffs
One classic German pastry that you will find on German coffee tables are Windbeutel or cream puffs called in English. Perhaps you already know this fluffy pastry filled with cream. But in this recipe, I will show you the XXL version with an additional delicious fruit layer which makes this pastry even more indulging.
- 1 2/3 cups flour
- 4 eggs
- 1 cup water
- 4 tbsp. butter
- 1 pinch of salt
- 1 tbsp. sugar
- ½ cup powdered sugar
- 1 pound fresh or canned fruit
- Add water, salt and butter to a large pot and bring to a boil.
- Sift the flour on top and stir with a wooden spoon on low heat until the dough forms a clump.
- Remove the pot from the stove and add the dough to a mixing bowl.
- Allow to cool for a few minutes and then gradually add one egg at a time while beating.
- Add the batter to a piping bag and pipe 4 large swirls on a parchment lined baking sheet. Leave about 2 inches between them as they will rise.
- Bake in a preheated oven for 20 min. at 400 F.
- Don´t open the door of the oven while baking, the pastry would collapse.
- Let them cool completely.
- In the meantime, beat the heavy whipping cream with powdered sugar.
- Cut the pastry open and fill them with fruit and heavy whipping cream.