Windbeutel (Choux Pastry) with Vanilla Cream

Windbeutel (Choux Pastry) with Vanilla Cream

Ingredients

For the Choux Pastry:

• • 250 ml (1 cup) water or milk

• • 1 pinch of salt
  • 60 g (4 tbsp) butter
  • 150 g (1 ¼ cups) flour

• 4 eggs
• 1 pinch of baking powder

For the Lemon Vanilla Cream:

• • 250 ml (1 cup) milk
  • 3 egg yolks
  • 75 g (⅓ cup) sugar

• • 1 vanilla bean (seeds scraped) or 1 tsp vanilla extract
  • 1-2 tsp flour
  • 100 g (½ cup) quark or cream cheese

• 100 g (½ cup) whipping cream
• Zest of 1 lemon

Additionally:

• • Piping bag with a star tip
  • Parchment paper
  • Powdered sugar for dusting

Directions

• • Preheat the oven to 200°C (390°F).
  • Boil water or milk, butter, and salt in a saucepan. Remove from heat and stir in the flour all at once.

• • Cook the dough over medium heat, stirring until a dough ball forms and a film develops at the bottom of the pan.
  • Cool the dough slightly before adding eggs one at a time, mixing well after each. Add the baking powder last.
  • Pipe 12 small mounds of dough onto a parchment-lined baking sheet.

• • Bake for 15 minutes until golden brown. Allow to cool completely before filling.
  • Make the vanilla cream:
    • • Simmer the milk while whisking egg yolks, sugar, vanilla, lemon zest, and flour in a separate bowl.
      • Slowly add the hot milk to the egg mixture, then return it to the saucepan to thicken over low heat.

     

    • Stir in quark after the mixture has cooled, and fold in whipped cream.
  • Fill the choux pastries with vanilla cream, top with powdered sugar, and serve.

Serving Suggestions

• • Serve with a dusting of powdered sugar and fresh berries.
  • Enjoy with a cup of coffee or tea for a delightful afternoon snack.

• These pastries also pair beautifully with a drizzle of melted chocolate or fruit coulis.

Cooking Tips

• • For the best rise, avoid opening the oven door during baking.

• Make sure to cool the pastries completely before filling them, or the cream will melt.
• When adding eggs to the dough, make sure the dough is not too hot to prevent cooking the eggs.

Nutritional Benefits

• • Lemon zest adds a dose of vitamin C and antioxidants to the dessert.
  • Eggs provide protein and essential vitamins like vitamin D.
  • Quark or cream cheese offers calcium and probiotics for digestive health.

Dietary Information

• • Vegetarian
  • Can be made gluten-free by using a gluten-free flour mix.

• Contains dairy, eggs, and gluten.

Nutritional Facts (Per Serving)

• • Calories: 270 kcal

• • Protein: 7 g
  • Fat: 15 g
  • Carbohydrates: 27 g

• Sugar: 12 g

Storage

• • Store filled pastries in the refrigerator for up to 2 days.

• Unfilled choux pastries can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.