📝 About This Recipe
Windbeutel, literally translating to 'wind bags,' are a beloved staple of German Kaffee und Kuchen culture, prized for their impossibly light, crisp shells and luscious fillings. These golden globes of choux pastry are a masterclass in texture, offering a delicate crunch that yields to a cloud-like center of sweetened cream and tart berries. Whether served at a rustic mountainside cafe or a sophisticated Berlin bakery, they represent the pinnacle of elegant yet comforting German pastry craft.
🥗 Ingredients
For the Brandteig (Choux Pastry)
- 250 ml Water (or use half milk for a richer dough)
- 50 grams Unsalted Butter (cubed)
- 1/4 teaspoon Salt
- 1 teaspoon Granulated Sugar (to help with browning)
- 150 grams All-purpose Flour (sifted)
- 4 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Baking Powder (optional, for extra lift)
For the Filling and Topping
- 500 ml Heavy Whipping Cream (very cold)
- 2 packets Sahnesteif (Cream Stabilizer) (or 2 tsp cornstarch as a substitute)
- 2 tablespoons Vanilla Sugar (or 1 tsp vanilla extract)
- 2 tablespoons Powdered Sugar (plus extra for dusting)
- 200 grams Sour Cherries or Raspberries (drained if using jarred cherries)
👨🍳 Instructions
-
1
Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper and set aside.
-
2
In a medium saucepan, combine the water, cubed butter, salt, and sugar. Bring the mixture to a rolling boil over medium heat until the butter is completely melted.
-
3
Remove the pan from the heat and add all the sifted flour at once. Stir vigorously with a wooden spoon until the flour is fully incorporated.
-
4
Return the pan to medium heat and continue stirring for 1-2 minutes. This process, called 'burning off,' is complete when a thin white film forms on the bottom of the pan and the dough forms a smooth, cohesive ball.
-
5
Transfer the hot dough to a glass mixing bowl and let it cool for about 5 minutes. You want it warm but not hot enough to scramble the eggs.
-
6
Add the eggs one at a time, beating thoroughly after each addition with a hand mixer or wooden spoon. The dough should eventually become smooth, glossy, and hang in a 'V' shape from your spoon.
-
7
Once the dough is slightly cooled, fold in the baking powder if using. This provides an extra insurance policy for a high rise.
-
8
Using two spoons or a piping bag with a large star tip, drop mounds of dough (about the size of a large plum) onto the prepared baking sheets, leaving 3 inches of space between them.
-
9
Bake for 25-30 minutes. Crucially, do not open the oven door during the first 20 minutes, or the puffs will collapse! They are done when they are deep golden brown and feel light and hollow.
-
10
Immediately upon removing from the oven, use a sharp knife or kitchen shears to slice off the top third of each puff (the 'lid'). This allows steam to escape and prevents the insides from getting soggy.
-
11
Let the shells cool completely on a wire rack before filling.
-
12
Prepare the filling: Whip the cold heavy cream with vanilla sugar and Sahnesteif (stabilizer) until very stiff peaks form.
-
13
To assemble, place a spoonful of fruit (cherries or raspberries) into the bottom of each shell. Pipe or spoon a generous amount of whipped cream over the fruit.
-
14
Place the pastry 'lids' back on top and dust heavily with powdered sugar just before serving for that classic snowy appearance.
💡 Chef's Tips
Ensure your eggs are at room temperature to prevent the dough from cooling too quickly and losing elasticity. Never open the oven door early; the sudden temperature drop is the number one cause of flat Windbeutel. If the dough is too runny, you've added too much egg; add it slowly and stop when the texture is glossy but firm. For the crispest shells, you can return the cut 'lids' and bases to the turned-off oven for 5 minutes to dry out the centers. Use a stabilizer like Sahnesteif if you aren't serving them immediately to keep the cream from weeping.
🍽️ Serving Suggestions
Serve with a hot cup of strong German filter coffee or a rich Espresso. Pair with a side of warm chocolate sauce for a decadent 'Profiterole-style' twist. In the summer, serve alongside a glass of chilled Riesling or a sparkling Schorle. Add a scoop of vanilla bean ice cream inside for an extra indulgent dessert. Traditionally enjoyed as an afternoon treat during 'Kaffeezeit' (coffee time).