German Windbeutel - Cream Puffs Recipe
Ingredients:
basic Brandteig (cooked dough)recipe *** SEE THIS BLOG UNDER GERMAN RECIPES *****
butter and flour for the cookie sheet
for the filling:
1/2 L / 2 cups whipping cream
20 g / 0.7 oz sugar
pure vanilla extract
butter and flour for the cookie sheet
for the filling:
1/2 L / 2 cups whipping cream
20 g / 0.7 oz sugar
pure vanilla extract
Simple Vanilla Cream Recipe
Ingredients:
1/2 L / 2 cups milk
2 egg yolks, 50 g / 1.7 oz sugar
20 g / 4 flat teaspoons corn/potato starch
2 egg whites
2 - 3 tablespoons whipping cream (optional)
1 tablespoon lemon juice, 1 teaspoon pure vanilla extract or 1 tablespoon rum (optional)
2 egg yolks, 50 g / 1.7 oz sugar
20 g / 4 flat teaspoons corn/potato starch
2 egg whites
2 - 3 tablespoons whipping cream (optional)
1 tablespoon lemon juice, 1 teaspoon pure vanilla extract or 1 tablespoon rum (optional)
Preparation
Mix the egg yolks, sugar and starch with some of the reserved milk to a smooth consistency. Bring the remaining milk to a boil, do not scorch the milk, reduce to low heat.
Stir in the egg yolk mixture into the boiling milk while quickly mixing with a whisk. Let mixture puff up once then remove from heat immediately and continue mixing for a short while.
Now is the time to add flavors if desired (rum, vanilla or lemon). To make the cream mixture light in texture stir it while still hot into the stiffened egg whites or fold the whipped cream into the cooled cream mixture.
Stir in the egg yolk mixture into the boiling milk while quickly mixing with a whisk. Let mixture puff up once then remove from heat immediately and continue mixing for a short while.
Now is the time to add flavors if desired (rum, vanilla or lemon). To make the cream mixture light in texture stir it while still hot into the stiffened egg whites or fold the whipped cream into the cooled cream mixture.
Windbeutel (Cream Puffs) are hollow inside and therefore an ideal pastry for filling. They are similar to Éclairs except round in shape without the chocolate glaze on top and are made from the same type 'cooked dough'. You can prepare them with a savory or sweet filling, they are great for parties. Store bought Cream Puffs come pre-filled but if you make them yourself you can put inside anything you wish i.e. a chicken salad. (this blogger has used for chicken salad @ wedding reception).
Preparation
Prepare the Brandteig (cooked dough)according to the basic recipe. After the dough has cooled make walnut size balls using a tablespoon or piping bag on a with butter greased and floured cookie sheet making sure the distance between each is large enough because Windbeutel will double in size.
Bake in a preheated (410-430°F) oven on medium or lower rack for about 30 minutes. Do not open oven in the first half time of baking! Windbeutel should be light and hollow inside. If necessary 5 minutes can be added to the baking time after turning off the oven and while baking with open oven door. Protect Windbeutel from any drafts and cut them open in half while they are still hot. Let them cool and fill with sweetened whipped cream and dust with powdered sugar.
Alternatively they can be filled with a simple vanilla cream (made with 3/4 L / 3 cups milk) or a refined vanilla cream which is enhanced with 1/8-1/4 L / 1/2-1 cup cream.
Bake in a preheated (410-430°F) oven on medium or lower rack for about 30 minutes. Do not open oven in the first half time of baking! Windbeutel should be light and hollow inside. If necessary 5 minutes can be added to the baking time after turning off the oven and while baking with open oven door. Protect Windbeutel from any drafts and cut them open in half while they are still hot. Let them cool and fill with sweetened whipped cream and dust with powdered sugar.
Alternatively they can be filled with a simple vanilla cream (made with 3/4 L / 3 cups milk) or a refined vanilla cream which is enhanced with 1/8-1/4 L / 1/2-1 cup cream.
No comments:
Post a Comment