While waiting for the upcoming summer berry harvests, you can taste a tropical breeze! Wind hats are a wonderful classic, and it is not at all as difficult to make pastry magic as is perhaps commonly thought.
The secret to wind hat dough is patience. There are not many raw materials, but for example the water-butter mixture of the dough should be heated enough so that the dough does not remain loose.
Pineapples marinated in honey take the taste world to a new level in these windbreakers. Get the recipe and spoil your mother on Mother's Day with these deliciously sweet treats!
Wind hat dough
- Measure butter and water into a saucepan. Choose a steel pot, this way you can use the same container during the whisking phase.
- Bring to a boil and stir until the butter has melted. The mixture must boil properly, otherwise the dough may remain loose.
- Take the pot off the stove and add the flour to the butter-water mixture.
- Mix furiously with a spatula or a spoon until the liquid has been absorbed into the flour and the result is a thick dough.
- Add the eggs one at a time. Beat the dough thoroughly after adding each egg.
- Finally, add baking powder and continue beating for a while until the dough is smooth and shiny.
- Use two spoons to make balls of the dough on parchment paper, or use a piping bag. Remember that wind hats double in size in the oven.
- Bake wind hats in 2-3 batches at 200 degrees on the middle level of the oven for about 25 minutes.
- Allow the wind hats to cool completely, then cut off the lid with a sharp knife and fill the wind hats by extruding the filling into the hollow pastry.