Well, this has been a rainy and windy day in Central Florida, preparing for Hurricane “Isaac” (hope everyone else is okay as well) and for anything else that will be thrown our way. So I decided to take a few minutes and whip up some delicious German “Windbeutel” (they are also called cream puffs) and spoil them a bit on this droopy day.
I haven’t baked in ages, and my kids thought I was sick when I turned the oven on. Since this was a special occasion, why not share it with you, guys, too. It was so super simple, who would have known. Why spend $8 on a box of tiny, frozen cream puffs, if you can make it a lot cheaper and it will be fresh and soooo delicious, in under 30 minutes.
This is what you need:
5 oz water
2 oz butter,unsalted
pinch of salt
3 oz plain flour
3 1/3 oz whipping cream
This is how to make it:
This recipe is enough for making 3 large round cream puffs or 18 mini cream puffs using this recipe because they are easier to eat.
In a pot bring 5 oz water to a boil, add butter and melt. Season with a pinch of salt. Remove from heat and add the flour all at once. Stir briskly using a wooden spoon. Mixture will come away from sides of pot and form a ball.
First add only one egg to the choux pastry and stir.
Add the second egg and stir until a sleek dough result. Pre-heat the oven to 430 F. Fill the dough in a pastry bag with a star shaped tube, or spoon on the baking sheet
Line a baking tray with parchment paper. Pipe 18 small balls or 3 large cream puffs on the tray 2 inches apart.
To make the cream puffs rise and become fluffy sprinkle a little water on the tray and shut the oven door immediately.
Do not open the door during baking. Bake for 15-20 minutes until golden.
Put on a wire rack to cool and pierce each cream puff on the side with a knife so that the hot air can exhaust.
Mix the cream with the vanilla and whisk until you have stiff peaks. Fill the cream in a separate pastry bag with a long thin tube, or spoon on the cream puffs
After the cream puffs are cooled completely fill them using the hole you cut earlier with the knife. Cream puffs taste best when fresh from the oven.
Add any kind of fresh fruit if you like; we love ours with strawberries….yummmm…. you can also Freeze mini cream puffs and serve them half-frozen with coffee. Delicious!
Now, wasn’t this a fun, yet different dessert??? I can still smell them and yet, I made 3 sheets, they are ALL GONE.. I don’t think anyone blinked; they where a HUGE Hit, give them a try next time you want something sweet… OR you can also fill them with savory cream cheese mixtures…. just as delicious.
Well, now we are onto our Meal Plan for the week… what’s cooking in your neck of the woods??? Check out what I have planned, maybe you get some ideas.
Monday: Fall Sausage & Veggie Skillet
Tuesday: Simple Chicken Roll Ups & Salad
Thursday: Subs and Salad ( I really want this Brie and Apple one)
Friday: Beef Burgundy and Pasta (Crockpot)
Saturday: Dinner Date with Hubby @ Olive Garden
Sunday: Dinner at Mimi’s House……
Now, that’s what’s cooking in my kitchen… would love to hear what’s in yours…… and as every Monday, we are linked up with I’m an organizing Junkie, so if you are looking for even more recipes and ideas, be sure to visit over there.