[fruity summer greetings] Windbeutel with mascarpone filling and berries

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No idea what to bake this afternoon? Here ist the perfect last minute recipe for hot and lazy summer days: Windbeutel! There are made in a very short time and you can actually fill them with anything you like! My family goes crazy when I am baking these sweeties because everyone can add their favourite ingredient, such as nutella (for my brother), chocolate chips, chocolate syrup, brittle, cookie crumbles, fruit (banana, blueberries, blackberries, raspberries…).

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The correct translation would be ‘cream puff’. This comes because in detail it is a very fluffy dough (choux pastry) which is baked at high temperature! The basic filling is heavy cream combined with any kind of fruit. Because I am addicted to mascarpone (especially in combination with strawberries) my filling had to include it! But of course you can as well add curd cheese, yoghurt or even ricotta (but you have to keep an eye on the consistence, better use a package of stabilizer for whipping cream!). When you don’t have anything of these ingredients at home you can just use ice cream instead!!

I think there are no more words needed to describe this fantastic treat for hot and sunny afternoons! Time to grab it and go outside to enjoy the sun! 🙂

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Windbeutel with mascarpone filling

Ingredients:
375 g water
0,5 tablespoon salt
100 g butter
200 g flour (sifted)
5 eggs

filling:
250 g mascapone
250 g heavy cream
1 tbsp. vanilla extract
1 tbsp. vanilla sugar
confectioner’s sugar

Directions:

  1. In a heavy and wide saucepan, stir together the water, butter and salt and let it boil while stiring it the whole time. Remove from heat and add the sifted flour with wooden spoon until no flour can be seen anymore and it turns into a white clump. Transfer into another bowl.
  2. Now add the eggs one after another (!!) and stir very well with an electric mixture until the eggs are incorporated and mixture is clump again.
  3. Preheat oven to 220°C and prepare baking sheets. Transfer the dough to a pastry bag. Now pipe dough in small piles (or any size you prefer.
  4. Bake for 20-28 minutes (depends on your oven and the size of the Windbeutel!). Then remove from oven and tranfer them to a wire rack. Let them cool completely.
  5. Prepare filling: Beat mascapone together with the vanilla extract and vanilla sugar until creamy. In another bowl beat heavy cream until its smooth. Now combine both creams. Cut the fruit into smaller chunks as you prefer.Slice the Windbeutel and fill with the filling and fruit. Decorate with confectioner’s sugar.

 

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Have fun baking!

xxx

Caprice

[My spanish love] Churros

Barcelona is by far one of the best cities in the world for me. Not only because of the amazing atmosphere you can feel while walking down the Rambla with a big ice cream in your hands…  Honestly it’s the smell of fresh fried churros which convinces me every time!
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If you don’t know churros it’s easy to explain: Basically churros are the Spanish way of doughnuts. It’s a deep-fried crunchy sweet snack which sometimes looks like French fries.

 

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When I was a little girl we used to live in Barcelona for a short time and most of the time we spend either at the beach or in the vibrant city. One of our favorite stops was a little shop behind El Corte Inglés in La Avinguda Diagonal. There you could buy the best churros in the world (for a 2- year-old girl they were the BEST)! Topped, glazed or dipped in chocolate, dulce de leche or/and covered with cinnamon and sugar.

 

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Not only I miss Barcelona (the weather, shops and food), I also miss churros a lot! So why don’t bake them at home? The original recipe for churros calls for fat (remember they are fried!). I wanted to go for a lighter version because: less fat, the more you can eat! That’s the reason why I slightly changed the choux pastry recipe a bit to bake them in the oven. But of course the glazing is a must be!
So here is my recipe (and sorry to my spanish friends because it’s not the original “fried” version!):

Baked churros with chocolate Nougat dip

ingredients: (makes about 12 churros)
250 g water
0,5 tablespoon salt
60 g butter
150 g flour (sifted)
4 eggs
1 tablespoon vanilla
1 tablespoon cinnamon
50 g sugar
75 g dark chocolate
50 g nougat

 

Directions:
  1. In a heavy and wide saucepan, stir together the water, butter and salt and let it boil while stiring it the whole time. Remove from heat and add the sifted flour with wooden spoon until no flour can be seen anymore and it turns into a white clump.
  2. In another bowl, combine the eggs and vanilla. Now add this mix to the saucepan and stir very well with an electric mixture until the eggs are incorporated and mixture is clump again.
  3. Preheat oven to 220°C and prepare baking sheets. Transfer the dough to a pastry bag. Now pipe dough in any shape you like (the originals are long thin lengths).DSC_0572
  4. Bake for 30-40 minutes (depends on your oven!). Then remove from oven and tranfer them to a wire rack. Combine sugar and cinnamon and roll churros in this mixture.
  5. For the dip: Heat chocolate and nougat until smooth. Churros are best when hot and on the day they are made. To get them crispy again put them on top of your toaster.

 

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By the way when I travelled to Barcelona again a few years ago I had to discover that our favorite churros spot wasn’t existing anymore. On more reason to bake these sweeties at home!

 

Qué aprovecho!

xxx
Caprice