Enjoy these easy-to-make Windbeutel or German cream puffs made with classic choux pastry and filled with light, fluffy, sweetened whipped cream and juicy cherries.
Windbeutel, a German specialty, are similar to eclairs and other choux pastry desserts, round in shape without the chocolate glaze on top.
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They are made with the same "cooked dough" type called Brandteig in German.
And you can master the cream puffs making at home following the detailed step-by-step recipe below. Whether cream puffs or eclairs, you are guaranteed to succeed with the classic pastry.
What are Windbeutel?
Windbeutel are cream puffs in German made with choux pastry (pâte à choux) and cream filling, much like its French cousin, choux a la cream. Windbeutel means a wind bag due to its bag shape and often is called a wind puff.
Delicate cream puffs offer various filling options, such as whipped cream or ice cream (ice cream puffs).
Interestingly, German cream puffs or German profiteroles are larger than their French equivalent: they reach 3-3.5 inches (7.5-9 cm) in diameter.
This fact is exemplified by Schmidt's cream puffs, aka Jumbo Cream Puffs, served at Schmidt's Sausage Haus und Restaurant.
Why you should try this recipe
- Windbeutel is one of the best German pastries, a staple in every coffee shop throughout Germany.
- It belongs to the family of choux pastry desserts, which includes popular treats such as eclairs, profiteroles, chouquettes, choux au craquelin, Paris Brest, croquembouche and savory gougères.
- German cream puff recipe (Windbeutel rezept) is made with simple ingredients and is fully customizable. Fill cream puffs with various fillings, from sugar-free whipped cream (cream-filled puff pastry) to ice cream (ice cream cream puffs).
- Finally, mini Windbeutel are used to make a delicious Windbeutel dessert with quark cream and fresh berries.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Water: Tap or filtered water is essential to make the classic pate a choux. If preferred, you can replace it with milk or use half of it and half the water. Make sure to use cold water or milk.
- Salt: A pinch of salt enhances the flavor of the pastry.
- Butter: Use unsalted butter at room temperature, and cut it into small cubes.
- Flour: The recipe calls for all-purpose flour, bleached or unbleached. AP flour is the same as plain flour. If you live in Germany or can access a German grocery store, opt for wheat flour type 550. In general, choose flour with a protein content of 11 to 14%.
- Eggs: Use large eggs at room temperature. To weigh the eggs, beat them with a mini whisk, and use a kitchen scale, how much of the egg mixture you need. One little egg is used for the egg wash.
- Heavy cream or heavy whipped cream with at least 30% fat content is a must to whip the cream.
- Sugar: Use white granulated or caster sugar.
- Vanilla bean is optional and adds flavor to the sweetened whipped cream. Replace it with ½ teaspoon vanilla extract if desired.
Recipe variations
While the Windbeutel recipe is straightforward, let's discover some variations.
- Piping: Using a fluted piping tip with a piping bag when making Windbeutel in unique shapes.
- Topping: Top your cream puffs with decadent chocolate ganache or chocolate glaze. Or try these sugar-free cream puffs topped with toasted flaked almonds for an even more delightful way to indulge.
- Filling: Start with the classic sweetened whipped cream, making traditional German cream puffs. Then experiment with ice cream making ice cream puffs. Finally, try to fill your choux puffs with bavarian cream making bavarian cream puffs.
In the end, treat yourself to delicious cream puffs with cherry filling (Windbeutel mit Kirschen) and cream, a German classic.
Windbeutel fillings and toppings
Traditionally, German cream puffs are served with the following sweet fillings:
- Sugar-free whipped cream with cherry sauce.
- Sweetened whipped cream, or creme Chantilly, with fresh strawberries.
- Vanilla ice cream.
How to make Windbeutel
Making Windbeutel consists of a few steps: preparing the basic choux pastry dough, piping choux puffs, making the cream and cherry filling, and assembling the cream puffs.
Make Brandteig (choux pastry dough)
Preheat the oven to 355°F (180°C). Place parchment paper on a working surface and, using a pencil, draw 2 inches (5 cm) circles with a distance of approximately 2-2.3 inches (5-6 cm) between them. Turn the paper over and put it on a baking sheet.
Pro tip: Template helps obtain the baked choux puffs of a uniform size.
Pour cold water into a heavy-bottomed saucepan. Add salt and butter in small cubes. Bring the saucepan over medium heat and wait until it boils (photo 1).
Pro tip: Avoid using utensils to mix. The key is to ensure that the butter melts before the liquid comes to a boil.
Remove the pot from the heat and immediately add sifted flour at once. Use a wooden spoon to stir the mixture, flattering the lumps on the go (photo 2).
Then, bring the saucepan over low to medium heat and cook, stirring until the dough starts to come away from the sides of the pot (photo 3).
Pro tip: Constantly stirring the cooked dough in a pot is called "burning off." Remove the dough (or panade in French) from the heat once it pulls away from the sides and the bottom of the pan. Otherwise, the butter may split from the dough.
Once the dough is cooked, transfer it to a mixing bowl or the bowl of a stand mixer with a paddle attachment and let it cool for 3-5 minutes.
To help cool the dough, flatten it with a rubber spatula to increase the surface area. Or operate the mixer at low speed for 2-3 minutes.
Beat eggs like for an omelet in a small bowl, using a mini whisk. Add the beaten eggs in a few additions, and whisk the dough well after each addition, using a hand whisk or a mixer.
Stop mixing with the right consistency of the dough (photo 4). To test, use a finger test or V-test.
Finger test: The dough is ready if the sides of the trough made with a finger stay upright and do not collapse. If they collapse, the dough is too runny (see troubleshooting section).
V-test: Put a rubber spatula or a whisk in the dough upright, mix the dough a little, and lift the utensil. If the dough stretches, slowly separating from the rest of the dough and forming a V shape at the end of the spatula or whisk, the choux pastry dough is ready.
Place the dough in a pastry bag with one of the large tips: a large round tip - Ateco plain pastry tip 809 or a large star tip - Ateco pastry tip 829.
Pipe about 10-12 choux puffs of about 2 inches (5 cm) in diameter (or larger, depending on the tip) on a baking tray lined with parchment (photo 5). Make sure to space them out.
Pro tip: Alternatively, you can use 2 teaspoons to scoop the dough onto the baking sheet in mounds.
Press down the tips of the choux mounds with a finger dipped in water, or apply the beaten egg with a pastry brush.
Bake choux puffs in the preheated oven for 30-35 minutes, until golden brown. Don't open the oven door while baking!
After 30-35 minutes, open the oven door and prick each shell with a wooden skewer, making 3-5 holes at the bottom. Bake for another 4 to 5 minutes longer. Then, remove the shells from the oven and let them cool on a wire rack (photo 6).
Make cherry filling
Wash and pit fresh cherries. Pour water into a liquid measuring cup and measure ½ cup plus 1 tablespoon (135 ml). Mix 3 tablespoons of water with the cornstarch until the starch has dissolved.
Pro tip: Alternatively, use frozen cherries or pitted sour cherries. Let the cherries thaw slightly, or drain the sour cherries, weigh them, and collect the juice. Measure the thawed or canned juice, and add some water to reach ½ cup plus 1 tablespoon (135 ml) if necessary.
Mix the remaining water with the cinnamon, sugar, and pitted cherries in a saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, for about 3-4 minutes or until the cherries release the juice and the sugar dissolves (photo 7).
Add the starch mixture and allow the sauce to thicken, stirring constantly (let it simmer for 1-2 minutes). Remove from the stove, and allow the cherry sauce to cool completely (photo 8).
Make sweetened whipped cream
Chill the bowl of a stand mixer and the whisk attachment or a large mixing bowl in the freezer for 10-15 minutes.
Pour the cold heavy cream into the bowl and start whisking at low speed until soft peaks form. Gradually add icing sugar, increasing the speed to medium and high until the cream reaches medium-stiff peaks.
Read more about the proper whipping technique and how to make the perfect Chantilly Cream.
Fill choux puffs
Use a serrated knife to cut the tops of each pastry. Transfer the cream to a pastry bag fitted with your favorite piping tip. Spread the cherry filling on the bottom of the cream puffs (photo 9), pipe the cream (photo 10), and put the lid on top. Serve dusted with powdered sugar.
Pro tip: This type of filling cream puff is called a sandwich-style filling technique.
Expert Tips
- Consult the Choux a la Cream recipe for more tips and tricks, and read about what to do with failed choux pastry.
- Make sure to measure ingredients with a kitchen scale rather than measuring cups for accurate baking results.
- Add flour to the liquid out of the heat. Also, don't allow the water to boil for a long time before adding flour. If the water evaporates, it will affect the rise of the pastry during baking.
- Optionally, stabilize the whipped cream with a whipped cream stabilizer (Dr. Oetker Whip It) or read about how to stabilize the whipped cream.
- Make-ahead option: Bake the cream puffs in advance and keep them unfilled in an air-tight container at room temperature for up to 3 days. Fill them with cream before serving or a few hours prior.
Storage instructions
Windbeutel filled with whipped cream should be eaten the same day. Due to the dairy nature of the cream filling, avoid storing them for longer than 24 hours, even refrigerated.
Can you freeze Windbeutel? You can freeze raw and baked choux pastry.
- Unbaked choux puffs. Freeze the piped choux pastry mounds on baking paper for 2-3 hours. Then place them in the freezing bags, label them, and freeze them for up to 3 months.
Once ready to serve, bake choux pastry shells straight from the freezer, adding 5 to 10 minutes to the baking time.
- Baked, unfilled, and unglazed choux puffs. Place them in a freezing bag and freeze them for up to 3 months.
To serve, let the puffs thaw at room temperature, then pass to the preheated oven to 355°F (180°C) for about 5-7 minutes.
Recipe FAQ
The origins of cream puffs date back to France, although they have been a beloved treat in the United States since the 1800s.
Cream puffs were created by French pastry chef Antoine Carême in the early 1700s. They became classics throughout Europe under different names: Windbeutel in Germany, Ofenküchlein in Switzerland, and Brandteigkrapfen in Austria.
Choux pastry rises due to the steam released by the flour in the form of water vapor during baking. Initially, the flour absorbs liquid while making the panade, a step in making choux pastry.
Classic pastry cream, light and airy whipped cream, or smooth crème légère (pastry cream with whipped cream) are the most common cream fillings of cream puffs.
Keep filled cream puffs in the fridge and consume them within 24 hours. But you can freeze unfilled choux puffs raw or baked for up to 3 months.
Love choux pastry? Try these next!
What's now? Indulge in delicious choux pastry desserts with these amazing recipes:
- Paris-Brest Dessert
- Nun's Farts (French Deep-fried Beignets)
- Chouquettes
- Italian cream puffs
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PrintRecipe card
Windbeutel (German Cream Puffs)
Windbeutel or German cream puffs are made with classic choux pastry and filled with light and fluffy sweetened whipped cream and cherry sauce.
- Total Time: 1 hour, 15 minutes
- Yield: 10-12 1x
- Category: Choux pastry
- Method: Baking
- Cuisine: German
Ingredients
For choux puffs:
- ½ cup + ½ tablespoon (125 g) water
- 1 pinch of salt
- 2 oz. (60 g) unsalted butter
- ⅔ cup (80 g) all-purpose flour
- ½ cup (125 g) whole eggs, room temperature
For the egg wash:
- ½ small egg
For the sweetened whipped cream:
- 1 ⅔ cups (400 g) heavy cream
- 4 tablespoons icing sugar
- 1 vanilla bean
For the cherry filling:
- 16 oz. (460 g) cherries (fresh, frozen, or drained)
- ½ cup + 1 tablespoon (135 ml) water
- 4 teaspoons (13 g) cornstarch
- ¼ teaspoon ground cinnamon
- 1 tablespoon (12 g) granulated sugar
* If needed, please refer to Baking Conversion Charts.
Instructions
- To make the choux pastry dough, preheat the oven to 355°F (180°C). Place parchment paper on a working surface and, using a pencil, draw 2 inches (5 cm) circles with a distance of approximately 5-6 cm between them. Turn the paper over and put it on a baking sheet.
- Pour cold water into a heavy-bottomed saucepan. Add salt and butter in small cubes. Bring the saucepan over medium heat and wait until it boils. Remove the pot from the heat and immediately add sifted flour at once. Use a wooden spoon to stir the mixture, flattering the lumps on the go.
- Then bring the saucepan over low to medium heat and cook, stirring until the dough starts to come away from the sides of the pot. Once the dough is cooked, transfer it to a mixing bowl or the bowl of a stand mixer with a paddle attachment and let it cool for 3-5 minutes. To help cool the dough, flatten it with a rubber spatula to increase the surface area. Or operate the stand mixer at low speed for 2-3 minutes.
- Beat eggs like for an omelet in a small bowl, using a mini whisk. Add the beaten eggs in a few additions, and whisk the dough well after each addition, using a hand whisk or a mixer. Stop mixing with the right consistency of the dough. To test, use a finger test or V-test (see the recipe post).
- Place the dough in a pastry bag with large tips: a large round tip - Ateco plain pastry tip 809 or a large star tip - Ateco pastry tip 829. Pipe about 10-12 choux puffs of about 2 inches (5 cm) in diameter (or larger, depending on the tip) on a baking tray lined with parchment. Make sure to space them out. Press down the tips of the choux mounds with a finger dipped in water, or apply the beaten egg with a pastry brush.
- Bake choux puffs in the preheated oven for 30-35 minutes, until golden brown. Don't open the oven door while baking! After 30-35 minutes, open the oven door and prick each shell with a wooden skewer, making 3-5 holes at the bottom. Bake for another 4 to 5 minutes longer. Then, remove the shells from the oven and let them cool on a wire rack.
- To make the cherry filling, wash, and pit fresh cherries. Measure ½ cup plus 1 tablespoon (135 ml) of water. Mix 3 tablespoons of water with the cornstarch until the starch has dissolved. Alternatively, use frozen cherries or pitted sour cherries. Let the cherries thaw slightly, or drain the sour cherries, weigh them, and collect the juice. Measure the thawed or canned juice, and add some water to reach ½ cup plus 1 tablespoon (135 ml) if necessary.
- Mix the remaining water with the cinnamon, sugar, and pitted cherries in a saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, for about 3-4 minutes or until the cherries release the juice and the sugar dissolves. Add the starch mixture and allow the sauce to thicken, stirring constantly (let it simmer for 1-2 minutes). Remove from the stove, and allow the cherry sauce to cool completely.
- To make the sweetened whipped cream, chill the bowl of a stand mixer and the whisk attachment or a large mixing bowl in the freezer for 10-15 minutes.
- Pour the cold heavy cream into the bowl and start whisking at low speed until soft peaks form. Gradually add icing sugar, increasing the speed to medium and high until the cream reaches medium-stiff peaks.
- To fill choux puffs, use a serrated knife to cut the tops of each pastry. Transfer the cream to a pastry bag fitted with your favorite piping tip. Spread the cherry filling on the bottom of the cream puffs, pipe the cream, and put the lid on top. Serve dusted with powdered sugar.
Notes
- Consult the Choux a la Cream recipe for more tips and tricks, and read about what to do with failed choux pastry.
- Read on how to make the perfect sweetened whipped cream.
- Make sure to measure ingredients with a kitchen scale rather than measuring cups for accurate baking results.
- Add flour to the liquid out of the heat. Also, don't allow the water to boil for a long time before adding flour. If the water evaporates, it will affect the rise of the pastry during baking.
- Optionally, stabilize the whipped cream with a whipped cream stabilizer (Dr. Oetker Whip It) or read about how to stabilize the whipped cream.
Nutrition
- Serving Size: 1 cream puff
- Calories: 257
- Sugar: 9.8 g
- Sodium: 49 mg
- Fat: 19.3 g
- Saturated Fat: 11.6 g
- Carbohydrates: 18.3 g
- Fiber: 1.1 g
- Protein: 3.8 g
- Cholesterol: 111 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
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