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!

Prep Time

30 minutes

Bake Time

30 minutes

Total Time

60 minutes


Makes about 20 - 25 puffs


  • 1 cup water
  • ½ cup butter
  • pinch salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 cups heavy (whipping) cream
  • 2 teaspoons granulated sugar
  • 2 pouches Dr. Oetker Whip It to stabilize whipped cream (see hints below)


  1. Preheat oven to 400°F.
  2. In a medium-sized pot, bring water, butter, and salt to boil, until butter is melted.
  3. Remove from heat and add flour all at once, stirring until smooth and mixture comes away from the sides of the pan
  4. Return to heat and cook for 1 minute, stirring constantly.
  5. Cool slightly (just a few minutes). Using either a wooden spoon or a mixer, beat in eggs one at a time, mixing well after each one. 
  6. Drop by tablespoons onto a parchment-lined baking sheet, leaving space between puffs. 
  7. Bake 20 to 30 minutes or until golden and crisp. Do NOT open oven door during first half of baking or puffs will collapse.
  8. Immediately upon removing from oven, cut a small slit in side of puff to release steam.
  9. Prepare the filling by whipping the cream, sugar, and  Whip It according to the package instructions.
  10. Once cooled, either split puffs with a sharp knife and fill them with whipped cream or use a pastry bag to pipe the cream into the center of the puff through the side slit.


  • Once you split the baked puffs, remove any 'doughy' parts from inside the puff, before filling with the cream.
  • Below are the instructions for making swans.
  • To make eclairs, just pipe the dough into oblong shapes, about 3 inches long and 1 inch wide.  Shown below, they are glazed with chocolate and served with fresh fruit.
  • Don't have Whip It? Add 2 tablespoons powdered sugar instead or 2 tablespoons vanilla instant pudding powder.

To make the swan puffs:

  • Remove ¼ of the dough and use it to pipe the swans heads/necks. Do this by piping with a small tip the number "2". Make as many of these as you have puffs
  • Bake the head/neck for about 10 minutes. Then bake the puffs.
  • When cooled, cut the top off. Cut that into 2 pieces to form the wings. Fill the puffs with whipped cream, insert the head/neck and place add the wings. Voila! Swan Cream Puffs!

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Unless otherwise noted recipe, images and content © Just like Oma |

07.25.2021 revision update