Dairy-Free Windbeutel

Indulge in the airy elegance of Dairy-Free Windbeutel, a delightful twist on the classic German cream puff that’s perfect for those seeking a lactose-free treat. These golden-brown pastries are crafted with a light, dairy-free choux pastry dough made using a buttery spread or coconut oil, creating a delicate, hollow puff that’s irresistibly crisp on the outside and tender inside. Filled with velvety dairy-free whipped cream and a hint of optional vanilla, these treats strike the perfect balance of light sweetness. Whether dusted with powdered sugar or served as-is, these dairy-free cream puffs are an impressive dessert for holidays, gatherings, or simply satisfying a pastry craving. Easy to make yet undeniably show-stopping, this recipe proves that you don’t need dairy to enjoy indulgent bakery-style treats.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 240 ml Water
• 60 g Dairy-free buttery spread or coconut oil
• 1 pinch Salt
• 10 g Sugar
• 140 g All-purpose flour
• 4 large Eggs (room temperature)
• 250 ml Dairy-free whipping cream alternative
• 10 g Powdered sugar (optional, for garnish)
• 1 tsp Vanilla extract (optional, for filling)

Directions

Step 1

Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.

Step 2

In a medium saucepan, combine water, dairy-free buttery spread (or coconut oil), salt, and sugar. Heat over medium heat until the buttery spread is fully melted and the mixture comes to a light simmer.

Step 3

Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth dough and pulls away from the sides of the pan. Cook for 1-2 minutes to remove excess moisture, stirring continuously.

Step 4

Transfer the dough to a mixing bowl and let it cool for 5-10 minutes, until it is warm but not hot to the touch.

Step 5

Add the eggs one at a time, beating well after each addition. The dough should become thick, smooth, and glossy. It should hold its shape but still be pipeable.

Step 6

Transfer the dough to a piping bag fitted with a large round or star tip. Pipe small mounds (approximately 2 inches in diameter) onto the prepared baking sheet, leaving about 2 inches of space between each mound.

Step 7

Use a damp fingertip to gently smooth out any peaks on the mounds to ensure even baking.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the Windbeutel are puffed, golden brown, and feel hollow when lightly tapped. Do not open the oven door while baking to prevent deflation.

Step 9

Remove from the oven and let the Windbeutel cool completely on a wire rack before filling.

Step 10

In a mixing bowl, whip the dairy-free whipping cream alternative with vanilla extract (if using) until stiff peaks form.

Step 11

Once the Windbeutel are cool, slice them in half horizontally or make a small hole in the bottom for piping. Fill each puff generously with the whipped cream.

Step 12

Lightly dust the filled Windbeutel with powdered sugar, if desired, before serving.

Nutrition Facts

Serving size	(918.0g)

Amount per serving	% Daily Value*
Calories	2052.3

Total Fat 151.1g	0%
Saturated Fat 94.5g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 783.5mg	0%
Total Carbohydrate 128.9g	0%
Dietary Fiber 3.8g	0%
Total Sugars 21.6g
Protein 36.5g	0%

Vitamin D 164IU	0%
Calcium 133.7mg	0%
Iron 10.1mg	0%
Potassium 390.8mg	0%

*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: 67.3%

Protein: 7.2%

Carbs: 25.5%