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Recipe Windbeutel-Rezept: Airy-light cream puffs


Simple recipe for puff pastry made from tender puff pastry filled with sweet whipped cream. Try it!

For 12 pieces

For the batter

  • 60 g of butter
  • 1 pinch of salt
  • 150 g of flour
  • 4 eggs

For the filling

  • 400 g of cream
  • 1 tablespoon of sugar
  • 2 packets of Bourbon vanilla sugar


  • about 2 tablespoons powdered sugar


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  1. Bring butter to a boil with 1/4 l of water and salt. Add flour at once. Stir vigorously with a wooden spoon until a lump is formed and a milky layer forms on the bottom of the pot. Put in a mixing bowl. Stir in the eggs one at a time with the dough hooks of the hand mixer, working each egg carefully under the dough before adding the next one.
  2. Fill the mass into a piping bag with a large star spout. At a great distance, spray 6 rosettes each on two sheets of baking paper. Put each in the hot oven (200 degrees, center) and pour a cup of water on the bottom of the oven. Close oven door immediately. Bake puff pastry until golden brown for about 20 minutes, do not open door.
  3. Pull finished profiteroles off the plate with the paper. Immediately cut a lid from each puff with the kitchen scissors. Let cream puff on the wire rack cool down.
  4. Beat cream with sugar and vanilla sugar until stiff. Fill in the cleaned piping bag with a large star spout. Inject the vanilla cream into the lower halves of the puffs. Put on lid, sprinkle with powdered sugar.

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