Easy Cream Puff Recipe – Oma's Windbeutel
Oma's easy cream puff recipe makes an impressive German dessert, Windbeutel. Filled with whipped cream, topped with chocolate and even made into swans or a magnificent cake. Lecker!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup water
- ½ cup butter
- pinch salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups heavy (whipping) cream
- 2 teaspoons granulated sugar
- 2 pouches Dr. Oetker Whip It to stabilize whipped cream (see hints below)
Instructions
- 1
Preheat oven to 400°F.
- 2
In a medium-sized pot, bring water, butter, and salt to boil, until butter is melted.
- 3
Remove from heat and add flour all at once, stirring until smooth and mixture comes away from the sides of the pan.
- 4
Return to heat and cook for 1 minute, stirring constantly.
- 5
Cool slightly (just a few minutes).
- 6
Using either a wooden spoon or a mixer, beat in eggs one at a time, mixing well after each one.
- 7
Drop by tablespoons onto a parchment-lined baking sheet, leaving space between puffs.
- 8
Bake 20 to 30 minutes or until golden and crisp. Do NOT open oven door during first half of baking or puffs will collapse.
- 9
Immediately upon removing from oven, cut a small slit in side of puff to release steam.
- 10
Prepare the filling by whipping the cream, sugar, and Whip It according to the package instructions.
- 11
Once cooled, either split puffs with a sharp knife and fill them with whipped cream or use a pastry bag to pipe the cream into the center of the puff through the side slit.