German Profiteroles – Windbeutel

German Profiteroles or Windbeutel in German are a German specialty. The origin of both the pastry and its name profiterole are obscure. It was introduced in France by Caterina de’ Medici, wife of Henry II of France, who brought from Tuscany several recipes, including choux pastry and Profiterole. The word profiterole (also spelled prophitrole, profitrolle, profiterolle) has existed in the English language since the 16th century, and is borrowed from French.
The original meaning in both English and French is unclear, but later it came to mean a kind of roll ‘baked under the ashes’. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads (presumably the profiteroles) simmered in almond broth and garnished with cockscombs, truffles, and so on. The current meaning is only clearly attested in the 19th century.

In Germany we call them “Windbeutel” (literally wind bag) because it’s a fluffy pastry in a bag shape. The “cream puff” has appeared on US restaurant menus in 1851, if not earlier. In Germany we call the dough “Brandteig”, you make it by stirring the dough in a pot until it won’t stick anymore. Happy Baking!

Ingredients German Profiteroles

¼ liter water
1 dash salt
50 g butter
150 g flour
4 eggs
heavy cream and fruit for the filling

Baking Instructions German Profiteroles

– Bring water, salt and butter to  a boil. Turn off the heat.
– Add flour and with a wooden spoon stir until smooth; the dough should be like a big dumpling and not sticking to the pot; on the bottom of the pot should be a white layer. Let cool off.
– Beat 1 egg and immediately add it to the dough. Even if it will look flaky or bad, continue to stir until it is smooth, then add remaining eggs, and whisk until smooth.
– Place very small heaps, and within a good distance (they will raise), on a tray with a layer of baking paper.
– Bake for 30-40 minutes on 225 C or 400-425 F.
– When they are done cut in halves. Let cool off.
– Fill with fruit and/or whipped cream.

Filling Variations
– You can fill them also with a German pudding (custard) – How to Make Vanilla Pudding – We recommend the German Dr. Oetker Vanilla pudding that is not artificially flavored (Made in Germany) – Find the Pudding here – 
– Add some chopped almonds if you like.
– Pour chocolate sauce over the top part of the profiterole.

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VIDEO
Watch this video on Youtube where you can see how to make this special dough. It is in German but it is self-explanatory.