Gluten-Free Windbeutel

Indulge in the delicate decadence of these Gluten-Free Windbeutel, a classic German cream puff reimagined for those with gluten sensitivities. Light, airy choux pastry is made with gluten-free all-purpose flour and baked to golden perfection, creating the perfect shell for a luxurious whipped cream filling infused with vanilla. This recipe combines the traditional art of pastry-making with a modern allergy-friendly twist, ensuring everyone can savor these delightful treats. With just a few simple techniques, you’ll master the flaky texture and creamy interior that make Windbeutel an irresistible dessert. Finished with a dusting of powdered sugar, these elegant pastries are ideal for tea time, celebratory gatherings, or as a sweet indulgence any day of the week.

Nutriscore Rating: 51/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 12

Ingredients

• 120 grams Gluten-free all-purpose flour
• 100 grams Unsalted butter
• 240 milliliters Water
• 1 pinch Pinch of salt
• 4 large Eggs
• 250 milliliters Heavy cream
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract
• 0 (optional) Powdered sugar (for dusting)

Directions

Step 1

Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.

Step 2

In a medium saucepan, combine the water, butter, and a pinch of salt. Heat over medium heat until the butter is melted and the mixture begins to boil.

Step 3

Reduce the heat to low and add the gluten-free all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive ball and pulls away from the sides of the pan, about 2–3 minutes.

Step 4

Remove the saucepan from heat and let the dough cool for 5–10 minutes. This step is important to prevent the eggs from scrambling when added.

Step 5

Once slightly cooled, add the eggs to the dough one at a time, beating well after each addition until fully incorporated. The dough should be smooth, glossy, and pipeable.

Step 6

Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 12 equal mounds onto the prepared baking sheet, leaving about 5 cm (2 inches) of space between each.

Step 7

Bake in the preheated oven for 20–25 minutes, or until the puff pastries are golden brown and firm. Avoid opening the oven during baking, as this can cause the puffs to collapse.

Step 8

Remove the Windbeutel from the oven and immediately poke a small hole in the side of each puff with a skewer to release steam. Allow them to cool completely on a wire rack.

Step 9

While the puffs cool, prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form.

Step 10

Once the puffs are fully cooled, slice them in half horizontally or create an opening on the side. Pipe or spoon the whipped cream into the center.

Step 11

Dust the filled Windbeutel with powdered sugar before serving. Enjoy fresh for the best taste and texture!

Nutrition Facts

Serving size	943 grams (943.0g)

Amount per serving	% Daily Value*
Calories	2399

Total Fat 189.50g	243%
Saturated Fat 106.50g	533%
Polyunsaturated Fat 0.00g
Cholesterol 1215mg	405%
Sodium 531mg	23%
Total Carbohydrate 132.50g	48%
Dietary Fiber 2.90g	10%
Total Sugars 26.30g
Protein 28.70g	57%

Vitamin D 164IU	820%
Calcium 161mg	12%
Iron 4mg	23%
Potassium 307mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.6%

Protein: 4.9%

Carbs: 22.6%