The popular Brandteigkrapferl (Profiteroles), also known as “Brandteigkrapferl or Windbeutel” in some places (literally, “wind bag” as so light and fluffy), are choux pastries filled with cream. Although it doesn’t really matter what they are called as the main thing is that they taste good and this they certainly do – regardless of whether with puddling, chocolate or cake. These Brandteigkrapferl may not only be enjoyed on their own but can also be used to create many other big and small desserts. Small, fine, my… Sweet sins must be, no matter how small!
- 125 ml milk or water
- 80 g butter
- 80 g flour
- 3 eggs
- 400 ml double cream (optional)
- 50 g icing sugar (optional)
- 1 vanilla pod (pulp scraped out)
Directions for Profiteroles
- Bring milk or water to boil with butter and salt. Gradually add the flour stirring continuously and continue stirring on a low heat until the mixture no longer sticks to the spoon. Remove from the heat and allow to cool.
- Gradually stir in the eggs and mix until you have a smooth dough.
- Pour the mixture into a baking tin whilst still warm, sprinkle with a dash of water and bake in the oven at 190 °C/ 375 °F for approx. 25 minutes.
- Remove from the tin and allow to cool. The profiteroles can be enjoyed like this, on their own, or halved and filled with vanilla cream. Whisk the cream and just before it becomes stiff sieve in the icing sugar and add the vanilla pulp.
These sweet delicacies also go well with fresh fruit – simply fill the pastry with the vanilla cream as well as your favourite fruits. Put the top half back on and that’s it! If you then top them with chocolate sauce, you’ll be on cloud 9!