Quick Recipe Version (TL;DR)

Yield: 10 large Windbeutel (cream puffs)
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes (including cooling)

Quick Ingredients

1/2 cup (120 ml) water
1/2 cup (120 ml) whole milk
1/2 cup (115 g) unsalted butter
1 tbsp sugar + 1/2 tsp fine salt
1 1/4 cups (150 g) all-purpose flour
4 large eggs (plus 1 extra for egg wash, optional)
2 cups (480 ml) cold heavy cream
1/3 cup (40 g) powdered sugar, plus more for dusting
2 tsp vanilla extract
Optional custard: 2 cups (500 ml) milk, 4 egg yolks, 1/2 cup (100 g) sugar, 1/4 cup (30 g) cornstarch, 1 tbsp butter, 2 tsp vanilla

Do This

1. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment and mark 10 circles (about 6 cm / 2 1/2 in) as piping guides if desired.
2. Boil water, milk, butter, sugar, and salt. Add flour all at once and cook, stirring, until the dough forms a smooth ball and a film coats the pan (2–3 minutes).
3. Beat dough briefly to cool slightly, then beat in 4 eggs, one at a time, until thick, shiny, and pipeable (soft peak consistency).
4. Pipe 10 mounds, brush lightly with beaten egg, and bake 15 minutes at 425°F (220°C), then 15–20 minutes at 375°F (190°C) until deeply golden and dry.
5. Cool shells completely. Pierce or slit each one so steam can escape and interiors dry out.
6. Whip cream with powdered sugar and vanilla to medium-stiff peaks. Or cook the optional vanilla custard and chill until thick and cold.
7. Split or fill shells with whipped cream and/or custard, pile generously, dust with powdered sugar, and serve soon after filling.

Why You’ll Love This Recipe

Classic German bakery flavor at home: crisp, airy shells with clouds of vanilla-scented cream.
Surprisingly simple technique once you understand choux pastry basics.
Make it your own with whipped cream, vanilla custard, or a mix of both.
Perfect make-ahead shells for stress-free entertaining: fill right before serving.

Grocery List

Produce: Optional fresh berries (strawberries, raspberries, blueberries), fresh mint (for garnish), 1 vanilla bean (optional, for custard)
Dairy: Whole milk, heavy cream (whipping cream), unsalted butter, large eggs
Pantry: All-purpose flour, granulated sugar, powdered (confectioners’) sugar, cornstarch, fine salt, vanilla extract

Full Ingredients

For the Choux Pastry Shells

1/2 cup (120 ml) water
1/2 cup (120 ml) whole milk
1/2 cup (115 g) unsalted butter, cut into pieces
1 tbsp (12 g) granulated sugar
1/2 tsp fine salt
1 1/4 cups (150 g) all-purpose flour, spooned and leveled
4 large eggs (about 200 g without shells), at room temperature
1 additional large egg, beaten (optional, for egg wash)

For the Whipped Cream Filling

2 cups (480 ml) cold heavy cream (whipping cream)
1/3 cup (40 g) powdered (confectioners’) sugar, sifted
2 tsp pure vanilla extract (or seeds from 1/2 vanilla bean)

Optional Simple Vanilla Custard Filling

You can use only whipped cream, only custard, or a combination (custard inside, whipped cream on top is especially lovely).

2 cups (500 ml) whole milk
4 large egg yolks
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
Pinch of salt
1 tbsp (14 g) unsalted butter
2 tsp pure vanilla extract or seeds from 1 vanilla bean

To Finish

Powdered (confectioners’) sugar, for dusting
Optional: fresh berries and/or small mint leaves for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking sheets

Set your oven to 425°F (220°C) with a rack in the middle. Line 2 baking sheets with parchment paper. To help you pipe evenly sized Windbeutel, you can draw 10 circles (about 6 cm / 2 1/2 inches in diameter) on the underside of the parchment, spacing them well apart. Flip the parchment so the pencil side is down but the circles still show through.

Crack the 4 eggs into a small jug or bowl and beat them lightly with a fork. This makes it easier to add them gradually later. If you are using an egg wash, beat the extra egg separately. Measure out the flour so it is ready to go in all at once.

Step 2: Cook the choux paste on the stovetop

In a medium, heavy-bottomed saucepan, combine the water, milk, butter, sugar, and salt. Place over medium heat and bring just to a full boil, stirring occasionally to help melt the butter evenly.

As soon as the mixture is boiling and the butter is fully melted, remove the pan from the heat and add the flour all at once. Immediately stir vigorously with a wooden spoon or sturdy spatula until the flour is fully incorporated and no dry streaks remain.

Return the pan to medium heat and cook the dough, stirring and pressing it against the sides and bottom of the pan, for 2–3 minutes. The dough will form a smooth ball, pull away from the sides, and a thin film of dough will coat the bottom of the pan. This step dries the dough slightly and is essential for good puffing later.

Step 3: Beat in the eggs to form a smooth, shiny dough

Scrape the hot dough into the bowl of a stand mixer fitted with the paddle attachment (or into a mixing bowl if using a hand mixer). Mix on low speed for 1–2 minutes to release some steam and cool the dough slightly. You want it warm, not piping hot, so it does not cook the eggs.

With the mixer on medium-low speed, gradually add the beaten eggs in 4–5 additions. Let each addition fully incorporate before adding more. At first, the dough may look curdled; keep beating and it will come together. You may not need every drop of egg, or you may use it all—this depends on how much you dried the dough in the pan.

Stop adding egg when the dough is thick, smooth, and glossy. When you lift the paddle or spoon, the dough should form a V-shaped ribbon that slowly falls and holds its shape, similar to thick, soft-peak whipped cream. If the dough is too stiff, add a teaspoon or two more egg; if it is too runny, it will not hold its shape when piped and may bake flat.

Step 4: Pipe and bake the Windbeutel shells

Transfer the choux dough to a large piping bag fitted with a large round tip (about 1.3 cm / 1/2 inch). If you do not have a piping tip, snip the end of a disposable bag to a similar size. Pipe 10 generous mounds onto the prepared baking sheets, using your circles as guides if you drew them. Hold the bag vertically and pipe straight down, then stop squeezing and lift to create neat domes.

Dip your fingertip in a little water and gently press down any pointy peaks so they do not burn. If using egg wash, very lightly brush the tops and sides of each mound with beaten egg, taking care not to let egg drip down onto the parchment (this can glue the puffs to the pan).

Bake at 425°F (220°C) for 15 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for 15–20 minutes more, until the shells are deeply golden brown, well puffed, and feel quite firm and light when tapped. Do not open the oven during the first 20 minutes, or they may collapse.

Step 5: Dry and cool the baked shells

Once the shells are well browned, quickly open the oven and use a small sharp knife or skewer to poke a tiny hole in the side or back of each puff to release steam. Turn off the oven and return the tray to the warm (but turned off) oven for 5–10 minutes to help dry the insides. This prevents soggy Windbeutel.

Transfer the shells to a wire rack and let them cool completely. At this stage, you can either leave the small steam vents as they are for later piping, or, for a more traditional presentation, use a serrated knife to slice the top third off each puff horizontally. Reserve the lids to place back on after filling.

Step 6: Make the whipped cream and optional custard fillings

For the whipped cream: In a large, cold mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Using a hand mixer or whisk, whip on medium-high speed until the cream reaches medium-stiff peaks: it should hold its shape on the whisk but still look smooth and slightly silky, not grainy. Do not overwhip. Refrigerate until ready to use.

For the optional vanilla custard: In a medium saucepan, heat the milk until steaming but not boiling. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale. While whisking constantly, slowly pour the hot milk into the yolk mixture to temper it. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and just begins to bubble (about 2–4 minutes).

Remove from the heat and whisk in the butter and vanilla. Pour the custard into a shallow dish, press plastic wrap directly onto the surface to prevent a skin from forming, and chill until cold and thick, at least 1 hour. For an extra-smooth filling, whisk briefly or blend with an immersion blender before using.

Step 7: Fill, finish, and serve

If you have only poked small holes in the shells, fit a piping bag with a medium round or star tip and fill it with whipped cream, custard, or a mixture (for example, pipe custard first, then a swirl of cream). Insert the tip into the hole and gently pipe until each shell feels full but not bursting.

If you have cut the tops off, spoon or pipe a generous amount of custard into the base of each shell (if using), then top with a large swirl or dollop of whipped cream. Replace the lids at an angle so the filling peeks out. Arrange the Windbeutel on a serving platter, dust liberally with powdered sugar, and garnish with a few fresh berries or mint leaves if you like.

Serve as soon as possible after filling for the crispest texture. The shells will slowly soften as they sit, which is still delicious, just less crunchy.

Pro Tips

Measure precisely: Choux pastry is sensitive to ratios. Weighing the flour and butter (in grams) gives the most reliable results.
Dry the dough properly on the stove: The thin film on the bottom of the pan and the dough pulling away from the sides are your signals that enough moisture has evaporated.
Watch the dough consistency, not just the egg count: You might not need all the egg or you might need a splash more. Aim for thick, glossy dough that slowly falls from the spoon in a ribbon.
Do not open the oven too early: Opening during the first 20 minutes can cause the puffs to collapse. Wait until they have fully risen and are starting to brown.
Fill close to serving time: To keep the shells crisp, store them unfilled and add the cream and custard within an hour of serving.

Variations

Black Forest style: Fill with vanilla custard and whipped cream, then tuck in a few kirsch-soaked cherries and drizzle with a little dark chocolate sauce.
Berry Windbeutel: Gently fold chopped fresh berries or a spoonful of berry compote into the whipped cream for a fruity filling.
Coffee cream puffs: Dissolve 1–2 tsp instant espresso powder in 1 tbsp hot water, cool, and beat into the cream with the vanilla for a coffee-scented filling.

Storage & Make-Ahead

Choux shells: Once fully cooled and dried, store unfilled shells in an airtight container at room temperature for up to 1 day. To refresh, warm them in a 300°F (150°C) oven for 5–8 minutes, then cool before filling. For longer storage, freeze unfilled shells in a single layer, then transfer to a freezer bag; freeze for up to 1 month. Recrisp from frozen in a 300°F (150°C) oven for 8–10 minutes, then cool.

Whipped cream: Best made the day you serve. You can stabilize it slightly by beating just until medium-stiff and keeping it very cold. If it loosens, gently rewhip for a few seconds.

Custard: Can be made up to 2 days ahead. Keep refrigerated with plastic wrap pressed directly on the surface. Whisk to smooth before piping.

Filled Windbeutel: Keep in the refrigerator and enjoy within 4–6 hours for best texture. They are still tasty the next day, but the shells will be softer and less crisp.

Nutrition (per serving)

Approximate values for 1 large Windbeutel filled generously with vanilla whipped cream (custard not included): about 370 kcal; 28 g fat; 24 g carbohydrates; 6 g protein; 0.5 g fiber; 160 mg sodium. Values will vary based on exact portion sizes, filling choice, and garnishes.

Classic German Windbeutel Cream Puffs with Whipped Cream