During our first weeks in Paris, the weather, with very few exceptions, has been amazing: warm, summery, all one can ask for to feel welcomed by a new city. So when my family asked for whipped cream the other day, I´m sure they had ice cream in mind. I, on the other hand, wanted something else. Roses are everywhere right now, and on top to just admiring them in the garden, in the city, in pretty bouquets, I wanted to smell them, taste them. So I made these little choux pastry bites, filled with a small cloud of rose water flavored cream. I also hide a few raspberries in some of them, for they´re my sons favorite summer fruit.
Light and fragrant, these little treats to me are the edible equivalent of the French way to kiss each other hello and goodbye: Gone within the blink of an eye, yet lasting long enough to leave you with that mesmerizing rose water scent. So enchanting. I think I need more next time!
rose & raspberry kisses (choux pastry bites with whipped cream and raspberries, makes about 20):
125 g flour
125 ml milk
125 ml water
50 g butter
1 tbsp sugar
1 pinch salt
3 eggs
milk and sugar to brush/sprinkle
baking: 180 °C 40 min
chantilly whipped cream:
200 g full fat cream, refrigerated
2 tbsp confectioner´s sugar
2 tbsp rose water
a handful or two of raspberries, halved (or small strawberries)
more confectioner´s sugar to dust
Combine milk, water, butter, sugar and salt in a pot and bring to a soft boil. Remove from heat, add flour in one go, start stirring with a hand whisk. Bring back to the heat for about 1 minute, still stirring, until batter starts to form a ball. Off the heat, now add eggs, one at a time, whisking continuously until each one is fully incorporated.
Line a baking tray with parchment paper. Pipe or spoon about 20 dome-shaped choux. Brush with milk, sprinkle with sugar. Bake for 40 min approx. Leave to cool.
Make sure the cream is chilled for making chantilly cream. Whisk cream until stiff, adding sugar and rose water about halfway. Make a small incision at the bottom of each choux, insert about 1 teaspoon of cream with a piping bag. Add 2 raspberries halves (or strawberries chunks) if desired. Dust with icing sugar and serve.
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Kleine Sahnewindbeutel mit Rosenwasser & Himbeeren
Rosen, wohin man sieht. In unserm Garten, emporgerankt an den Fassaden in der Nachbarschaft, in der Stadt, überall stehen sie in voller Blütenpracht. Die ersten Wochen seit unserer Ankunft in Paris war das Wetter fast immer warm und sommerlich, genau das, was man sich wünscht, um sich in einer neuen Stadt willkommen zu fühlen. Und wohl auch genau das, was Rosenblüten zur Entfaltung bringt.
Um Rosenduft ins Haus zu bringen, bieten sich zwei ganz einfache Möglichkeiten: die erste, man binde einen schönen Strauß und stelle ihn dahin, wo ihn keiner runterschmeißt, und man ihn dennoch gut sieht und riecht. Plätzchen, die alle diese Kriterien erfüllen, sind allerdings rar (zumindest bei uns). Hier kommt Möglichkeit zwei ins Spiel: dieses Rezept. Es ist genauso simpel in der Ausführung wie Möglichkeit eins, dafür ist das Ergebnis kürzer haltbar, will sagen: eßbar, und man hat das Rosenaroma selbst intus.
Am besten: zweigleisig fahren. Rosenstrauß kaufen, Windbeutel machen. Windbeutel, den Strauß im Blick, gleich verzehren.
Sahnewindbeutelchen mit Rosenwasser & Himbeeren (etwa 20 Stück):
125 g Mehl
125 ml Milch
125 ml Wasser
50 g Butter
1 EL Zucker
1 Prise Salz
3 Eier
etwas Milch und Zucker zum Bestreichen/Bestreuen
Backzeit: 180 °C 40 min
Rosenwassersahne:
200 g gekühlte Schlagsahne
2 EL Puderzucker
2 EL Rosenwasser
ein oder zwei Handvoll halbierte Himbeeren oder kleine Erdbeeren
Puderzucker zum Bestäuben der Windbeutel
Milch, Wasser, Butter, Zucker und Salz in einem Topf bei mäßiger Hitze zum Kochen bringen. Kurz vom Herd nehmen, das ganze Mehl auf einmal zugeben und mit dem Schneebesen sehr kräftig rühren. Topf wieder auf die warme Herdplatte stellen und für ca. 1 Minute kräftig weiterrühren, bis sich der Teigklumpen vom Topfboden löst.
Topf wieder vom Herd nehmen und die Eier einzeln unterrühren (d.h. das folgende Ei erst zugeben, wenn das vorherige vollständig eingearbeitet ist).
Ein Backblech mit Backpapier auslegen und mit einem Spritzbeutel oder mit zwei Löffeln ca. 20 Windbeutel formen. Auf einem Kuchengitter auskühlen lassen.
Die Sahne unmittelbar vorm Aufschlagen erst aus dem Kühlschrank nehmen. Mit dem Rührgerät oder Stabmixer aufschlagen und Puderzucker und Rosenwasser zugeben, sobald sie steif zu werden beginnt. Mit einem Messer den Boden jedes Windbeutel etwa 1 cm einritzen, mit einer Spritztülle etwa 1 TL Sahne pro Windbeutel einfüllen und ggf. noch 2 Himbeerhälften oder Erdbeerstückchen dazu. Mit Puderzucker bestreuen und servieren.
These sound and look absolutely delicious! I’d really like to take (at least) one off the screen and take a bite 😀 Although I’ve experimented with infused cream quite a bit, I never thought of adding rosewater – thank you for that inspiration!
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thank you so much , Kiki! It´s really delicious, all you have to do is add enough rosewater (I often added too little –> no effect :-)) )!
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So lovely!!! so beautiful 👍👏👏👏👏😍😍😍😍😍 would love to taste them immediately but I have to wait until I will try to make them😆😆😆😂😂
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thank ou so much, Michaela! It makes me really happy you like the recipe – hope you´ll find the moment to try, I think it´s worth it 🙂
Greetings from Paris (first day raining), Sabine
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My mom made Windbeutel many times. She made large ones filled with cream. Making them has been on my list. Yours look so good and adding Rosewater is a genius idea. I hope the weather stays sunny in Paris because I’m coming in a couple of days.
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Bonjour from Paris! It´s raining today, but it seems to be better the rest of the week – looking good for your trip! So glad you like and of course remember Windbeutel. Wishing you great days with your friends here in Europe, I´m having a house full of friends, too, everyone loves Paris! Sabine.
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What’s not to like about Paris? What’s not to like about beautiful roses? What’s not to like about choux pastry? Nice post.
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Merci mille fois!!
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Oh my little cloud kisses! Your photos are gorgeous!!!
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Merci beaucoup, Mimi! Warmest greetings from la capitale, Sabine
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They look amazing! So far we only got as far as the roses (from our garden, a leftover token gesture from Father’s Day) …
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Thank you! I haven´t even celebrated father´s day, I have to admit…. 🙂
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I always enjoy your pictures, they are awesome. This recipe sounds delicious, thanks for sharing.
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I´m so happy to hear that you like what you find here, Celia. The recipe is worth a try I dare say. Easy and delicious! Thank you for your lovely words, and have a wonderful day & week – Sabine.
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Sabine your rose scented choux puffs look as light as a feather and the raspberry surprise is a delicious idea. I’m pleased you feel so welcomed by the city
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Thank you and merci! I´m glad you enjoy the idea. PS Had the first day of pouring rain only yesterday….
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What a brilliant idea and delicious treat, Sabine!
I’d sure love to taste one! 🙂
Enjoy Paris!
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Merci, Stefano! I will 😉
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Beautiful!
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Thank you so much, Angeline!
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OMG!!!! Yummy!!!!
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Thank you!
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Beautiful!
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Thanks, Sabrina! Sabine 🙂
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We love them and I make them often for Her Majesty, although she is getting the hang of it and hers are starting to taste better than mine. I have never used rose water … they must be to die for!
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Hello Francesca! I love that you taught your daughter how to make choux pastry, hope mine will want to learn how to cook and bake very soon (just turned 1, have to wait a bit) !
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Just a bit! 😜
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Love those, Sabine, I could not imagine anything more befitting to the scent of rose bouquets. Simply perfect. N xx
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Hach, was für wunderschöne Bilder :-). Und schmecken tut’s bestimmt auch noch hervorragend.
Ganz liebe Grüsse
Claudia
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Das tut es tatsächlich, liebe Claudia! Freu mich, daß es Dir gefällt! Herzlichste Grüsse aus Paris, Sabine.
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Hach, wir gerne wäre ich jetzt auch in Paris ;-)….
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:-))
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Wow, these look amazing!
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Thank you, Jackie! So glad you stopped by and left such a lovely note!
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Lovely recipe Sabine! And beautiful photos too! I look forward to seeing more of your blog. 🙂
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Hi Lili! Thant´s wonderful to hear, Hoping to be able to serve you more deliciousness! Sabine
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