Low Sodium Windbeutel

Delight in the airy elegance of Low Sodium Windbeutel, a heart-healthy twist on the classic German cream puff. This recipe combines the buttery richness of unsalted choux pastry with a luscious vanilla-infused whipped cream filling, all while keeping sodium levels in check. Perfectly golden and irresistibly light, these cream puffs are baked to perfection, ensuring a crisp exterior that gives way to a soft, melt-in-your-mouth center. With simple, pantry-friendly ingredients and no added salt, this dessert is ideal for those seeking a flavorful yet gentle treat. Serve them as an impressive dessert for guests or a delightful afternoon indulgence—dust them with powdered sugar for a touch of elegance, or enjoy them as they are for pure, understated bliss. Easy to make and irresistibly satisfying, these low sodium cream puffs are sure to become a favorite!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 4 tablespoons Unsalted butter
• 1 cup Water
• 1 cup All-purpose flour
• 4 units Large eggs
• 1 cup Heavy cream
• 1 teaspoon Vanilla extract
• 1 tablespoon Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a medium-sized saucepan, melt the unsalted butter with the water over medium heat. Bring the mixture to a gentle boil.

Step 3

Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This should take about 1-2 minutes.

Step 4

Remove the pan from heat and let the dough cool slightly for 5 minutes.

Step 5

Add the eggs one at a time, beating well after each addition. The dough should become smooth and glossy.

Step 6

Spoon or pipe the dough onto the prepared baking sheet into 8 mounds, leaving about 2 inches of space between each.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and firm. Avoid opening the oven during baking to prevent deflation.

Step 8

Once baked, turn off the oven and leave the puffs inside with the door slightly ajar for 5-10 minutes. This helps them dry out further.

Step 9

Remove the puffs from the oven and let them cool to room temperature on a wire rack.

Step 10

While the puffs cool, whip the heavy cream with the vanilla extract in a chilled bowl until soft peaks form.

Step 11

Slice each puff horizontally and fill the bottom half with the whipped cream. Replace the top half to form a sandwich.

Step 12

If desired, dust the tops with a light sprinkling of powdered sugar before serving.

Nutrition Facts

Serving size	(867.7g)

Amount per serving	% Daily Value*
Calories	1966.0

Total Fat 149.2g	0%
Saturated Fat 82.2g	0%
Polyunsaturated Fat 0g
Cholesterol 1108mg	0%
Sodium 376.7mg	0%
Total Carbohydrate 103.6g	0%
Dietary Fiber 3.3g	0%
Total Sugars 8.3g
Protein 36.8g	0%

Vitamin D 160IU	0%
Calcium 155.3mg	0%
Iron 9.6mg	0%
Potassium 425.6mg	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: 70.5%

Protein: 7.7%

Carbs: 21.8%