Windbeuteltorte

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a medium saucepan, bring the water and butter to a boil over medium heat. Once the butter is melted, reduce the heat to low and add the flour. Stir vigorously until the mixture forms a smooth ball of dough that pulls away from the sides of the pan.

3. Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

4. Spoon the dough into a pastry bag fitted with a large round tip. Pipe 12 large mounds onto the prepared baking sheet, spacing them apart to allow for expansion.

5. Bake in the preheated oven for 30-35 minutes or until the pastry puffs up and turns golden brown. Remove from the oven and let them cool completely on a wire rack.

6. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream into another pastry bag fitted with a small round tip.

7. Carefully slice the cooled puff pastries in half horizontally. Pipe the whipped cream onto the bottom halves and replace the pastry tops.

8. In a heatproof bowl, melt the chocolate chips and vegetable oil in the microwave in 30-second intervals, stirring between each interval until smooth.

9. Drizzle the chocolate glaze over the filled pastries and let it set for a few minutes before serving.