Sugar-Free Windbeutel

Indulge in the airy delights of **Sugar-Free Windbeutel**, a guilt-free twist on the classic German cream puff! These light and golden pastries are crafted with a perfectly piped choux dough that bakes up crisp on the outside and tender on the inside. Sweetened naturally with powdered erythritol, the luscious whipped cream filling is infused with a hint of fragrant vanilla to complement the delicate pastry shell. This sugar-free dessert is perfect for health-conscious bakers or anyone looking for a refined treat without the extra sugar. With a simple yet impressive preparation, these windbeutel are ideal for special occasions or a sophisticated afternoon tea. Ready in under an hour, they’ll have you savoring every delectable bite!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 250 ml Water
• 100 g Unsalted butter
• 1 pinch Salt
• 150 g All-purpose flour
• 4 large Eggs
• 300 ml Heavy cream
• 2 tbsp Powdered erythritol (sugar substitute)
• 1 tsp Vanilla extract

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 the water, butter, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.

Step 3

Remove the pan from heat and immediately add the flour all at once. Stir vigorously until the dough comes together into a ball and pulls away from the sides of the pan.

Step 4

Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out slightly.

Step 5

Transfer the dough to a mixing bowl and let it cool for about 5 minutes.

Step 6

Add the eggs one at a time, beating well after each addition. The dough should be smooth, glossy, and just thick enough to hold its shape when piped.

Step 7

Transfer the dough to a piping bag fitted with a large round or star tip. Pipe small mounds (about 5 cm in diameter) onto the prepared baking sheet, leaving space between each for expansion.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and well-risen. Do not open the oven door during baking to prevent collapsing.

Step 9

Once baked, remove the windbeutel from the oven and pierce each puff with a small knife to release steam. Let them cool completely on a wire rack.

Step 10

While the puffs cool, prepare the filling. In a chilled bowl, whip the heavy cream with the powdered erythritol and vanilla extract until stiff peaks form.

Step 11

Once cooled, slice each puff horizontally in half and fill with whipped cream using a spoon or piping bag.

Step 12

Serve immediately or store in the refrigerator for up to 24 hours. Enjoy your sugar-free windbeutel!

Nutrition Facts

Serving size	(1016.2g)

Amount per serving	% Daily Value*
Calories	2574.6

Total Fat 206.2g	0%
Saturated Fat 116.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1265.4mg	0%
Sodium 547.3mg	0%
Total Carbohydrate 124.4g	0%
Dietary Fiber 4.1g	0%
Total Sugars 1.6g
Protein 41.3g	0%

Vitamin D 164IU	0%
Calcium 169.6mg	0%
Iron 10.5mg	0%
Potassium 467.2mg	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: 73.7%

Protein: 6.6%

Carbs: 19.8%