Almond And Toffee Windbeutel

Theres more to German food than beer and bratwursts. On the sweeter side, its known for its fine bakeries and rich tortes. Try this iconic dessert with a luscious rum and vanilla cream filling inside.

The ingredient of Almond And Toffee Windbeutel

• 115g butter chopped
• 125ml 1 2 cup water
• 125ml 1 2 cup milk
• 1 1 2 teaspoons caster sugar
• 1 2 teaspoon salt
• 190g 1 1 3 cups plain flour sifted
• 6 eggs
• 315g 1 1 2 cups caster sugar extra
• 80ml 1 3 cup water extra
• 50g 1 2 cup flaked almonds toasted
• 6 egg yolks
• 125g 3 4 cup lightly packed brown sugar
• 50g 1 3 cup cornflour
• 1 4 teaspoon salt
• 750ml 3 cups milk
• 1 1 2 teaspoons vanilla extract
• 60ml 1 4 cup rum

The Instruction of almond and toffee windbeutel

• preheat oven to 190c place the butter water milk sugar and salt in a heavy based saucepan over medium heat bring to boil remove from heat add flour use a wooden spoon to beat until well combined place saucepan over low heat stir for 1 2 minutes or until a ball forms cool slightly stirring occasionally add eggs 1 at a time beating until smooth and shiny set aside to cool completely
• place mixture in a piping bag fitted with a large plain nozzle pipe 2cm discs allowing room for spreading on lined baking trays bake for 20 25 minutes or until puffed and golden leave in oven with door ajar for 10 minutes set aside to cool completely
• meanwhile to make cream filling whisk egg yolks sugar cornflour salt and 125ml 1 2 cup of milk in a bowl bring remaining milk and vanilla in a saucepan to a simmer over medium heat pour milk mixture over egg mixture whisk to combine return to pan over medium heat and bring to a simmer whisk for 1 minute until thick whisk in rum cover surface with plastic wrap and place in fridge to chill
• slice pastry buns in half horizontally place cream mixture in a piping bag fitted with a large star nozzle pipe cream mixture onto the base of each bun and sandwich with tops transfer to a baking tray lined with baking paper
• place the extra sugar and water in a saucepan over medium heat stir for 2 minutes or until sugar dissolves bring to boil boil without stirring brushing down the side of the pan often with a wet pastry brush for 10 minutes or until golden set aside for 1 minute to allow bubbles to subside drizzle the caramel over the buns sprinkle with almonds set aside for 5 minutes to set

Nutritions of Almond And Toffee Windbeutel

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