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Classic European Cream Puffs (Windbeutel) Recipe

Ingredients

How to make it

  • Heat oven to 400° (375° if convection).
  • In a saucepan, heat the butter and water to a rolling boil.
  • Stir in flour (and salt, if using) all at once and beat vigorously about 1 minute, or until a ball forms.
  • Remove from heat and beat in eggs, 1 at a time, until batter is smooth and glossy.
  • Drop by 1/4 cupfuls onto an ungreased baking sheet about 3 in. apart.
  • Bake 35-40 minutes (less if convection) until puffy and golden brown all over.
  • Cool completely on wire rack.
  • For Filling:
  • Beat whipping cream, cream cheese, sugar and extract in a deep bowl until fluffy and holds its form well. Keep chilled until use.
  • Just before serving, split the puffs, remove any damp insides and fill with the cream mixture. Looks nicest if you use a fluted pastry tube for this.
  • Place caps back on puffs and sprinkle with powdered sugar; serve immediately.

Reviews & Comments 1

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  • ttaaccoo 10 years ago
    YOur directions are so simple and straightforward! I learned how to make creampuffs, eclairs, etc. eons ago from a Belgian friend. Thank you for your great review! trish
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hollyeats Shaftesbury, UK

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