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Easy Cream Puff Recipe – Oma's Windbeutel 

This easy cream puff recipe, aka Windbeutel, is among some of the most impressive quick dessert recipes you'll find. They are great filled with whipped cream, pudding, fruit, almost anything!

If you want to make eclairs, pipe the dough into oblong shapes, about 3-inch long and 1-inch wide. Or turn them into swans!

Ingredients:

For The Dough:

• 1 cup (240 milliliters) water 
• ½ cup (114 grams) unsalted butter
• 1 pinch salt
• 1 cup (130 grams) all-purpose flour
• 4 large eggs

For The Filling:

• 2 cups (480 milliliters) heavy (whipping) cream
• 2 pouches Dr. Oetker Whip It to stabilize whipped cream (see hints below)
• 2 tablespoons (26 grams) granulated sugar, to taste

Instructions:

For The Dough:

1. Preheat the oven to 400°F (205°C). Line 2 baking sheets with parchment paper and set aside.
2. In a medium-sized pot, bring the water, butter, and salt to boil, until the butter is melted.
3. Remove from the heat and add the flour all at once, stirring until smooth and the mixture comes away from the sides of the pot.
4. Return to heat and cook for 1 minute, stirring constantly.
5. Cool slightly for just a few minutes. Using either a wooden spoon or a mixer, beat in the eggs one at a time, mixing well after each one.
6. Using a large cookie scoop or a tablespoon, place dollops of the dough onto baking sheets with about 2 inches between puffs.
7. Bake 20 to 30 minutes, or until golden and crisp. Do NOT open oven door during first 10 minutes of baking or puffs will collapse.
8. Immediately upon removing from the oven, cut a small slit in the side of each puff to release steam.

For The Filling:

1. Whip the cream with Whip It according to the package instructions, adding the sugar once peaks start forming.

To Assemble:

1. Once cooled, cut the puffs in half horizontally.
2. Remove any moist bits from inside the puff and fill the bottom half with whipped cream and then place the top half back on.
3. Alternatively, use a pastry bag to pipe the cream into the center of the puff through the side slit.

Notes/Hints:

• Don't have Whip It? Add 2 tablespoons powdered sugar instead or 2 tablespoons vanilla instant pudding powder.

To Make Eclairs:

1. Pipe the dough into oblong shapes, about 3 inches long and 1 inch wide.

To Make Swans:

1. Using ¼ of the dough and a small tip, pipe swan heads and necks in the shape of a ‘2’ on a baking sheet.
2. Bake the heads/necks for about 10 minutes and remove from the oven. Then go ahead and bake the puffs according to the instructions.
3. When cooled, cut the tops off the puffs. Cut each top in half to form the wings. Fill the puffs with whipped cream, insert the heads/necks and add the wings. Voilà! Swan cream puffs!

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on December 4, 2025