This Windbeuteltorte recipe is a delightful combination of light and fluffy choux pastry filled with a rich cream and topped with fresh fruit. Perfect for a special occasion or as a sweet treat for the family.
Zutaten
- For the choux pastry: flour, butter, water, eggs
- For the cream filling: cream cheese, sugar, vanilla extract, whipped cream
- For the topping: fresh fruit of your choice
Zubereitung
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil. Add flour and stir until the mixture forms a ball.
- Transfer the mixture to a bowl and let it cool slightly. Then beat in the eggs one at a time until smooth.
- Pipe or spoon the choux pastry onto the baking sheet and bake for 20-25 minutes until golden brown. Let cool.
- For the cream filling, mix cream cheese, sugar, and vanilla extract until smooth. Fold in whipped cream.
- Cut the choux pastry in half horizontally. Fill the bottom half with the cream mixture and top with fresh fruit. Place the top half back on.
- Refrigerate for at least 1 hour before serving. Enjoy!
