Větrník
Větrník: Czech giant choux bun with caramel cream, vanilla cream and caramel glaze
CzechAsk anyone in Prague about the old-fashioned cukrárna and they will mention větrník, the "windmill": a big, puffed choux bun split and filled with two creams, a caramel one below and a light vanilla one above, under a shiny caramel icing. It is the cake people order with coffee on a Sunday afternoon, or buy in a paper box for a name day. Crisp shell, soft clouds of cream and a deep, buttery caramel flavour make it rich but not heavy. The usual slip is pulling the choux out too soon: it must be dark golden and feel light and dry, or it collapses as it cools. Both creams start from one custard, cooked until it bubbles so the eggs are fully set. Chef's tip: make the custard and caramel the day before; on the day you only bake and fill.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the choux
- 1 cup water
- 3 ½ oz butter
- 1 pinch salt
- 5 ½ oz plain floursifted
- 4 eggsbeaten
For the custard base
- 2 cups whole milk
- 1 vanilla podsplit
- 3 ½ oz sugar
- 1 ⅝ oz cornflour
For the caramel and creams
- 4 oz sugar
- ½ cup double creamwarm
- 4 oz soft butter
- ¾ cup whipping cream, cold
- 5 ½ oz icing sugar
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Method
0/11 doneStep 1: Bring the 2 cups whole milk and 1 vanilla pod to a simmer. Whisk the 4 egg yolks, 3 ½ oz sugar and 1 ⅝ oz cornflour in a bowl, pour on the hot milk while whisking, then return to the pan.
6 minStep 2: Cook over a medium heat, whisking constantly, for 3–4 minutes, until it bubbles and is thick enough to hold a ribbon. Remove the pod, cover the surface with cling film and cool completely.
5 minStep 3: Melt the 4 oz sugar in a dry pan over a medium heat, swirling, for 6–8 minutes, until amber. Off the heat, whisk in the ½ cup double cream carefully; it will spit. Cool to room temperature.
9 minStep 4: Heat the oven to 400°F (350°F fan). Bring the 1 cup water, 3 ½ oz butter and 1 pinch salt to the boil, tip in the 5 ½ oz plain flour and beat over a low heat for 2 minutes, until the dough forms a smooth ball and leaves a film on the pan.
5 minStep 5: Cool the dough for 5 minutes, then beat in the 4 eggs a little at a time until glossy and the dough falls from a spoon in a thick V shape.
6 minStep 6: Pipe 8 rounds about 8 cm wide onto lined trays. Bake for 20 minutes, then lower to 350°F (325°F fan) and bake for 15–20 minutes more, until deep golden, light and dry. Do not open the oven during the first 20 minutes.
40 minStep 7: Split each bun horizontally while warm so the steam escapes, and cool on a rack.
5 minStep 8: Beat the 4 oz soft butter until pale, then beat in half the custard a spoon at a time and 4 tbsp of the caramel to make the caramel cream.
5 minStep 9: Whip the ¾ cup whipping cream, cold to soft peaks and fold it into the remaining custard to make the vanilla cream.
4 minStep 10: Mix the 5 ½ oz icing sugar with the remaining caramel and a few drops of hot water into a thick, spreadable glaze.
2 minStep 11: Pipe caramel cream onto each base, then a tall swirl of vanilla cream. Spread glaze on the lids, set them on top and chill for 30 minutes before serving. Keep refrigerated and eat within 2 days.
30 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 7 g
- Carbs
- 52 g
- Fat
- 32 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does větrník take?
- About 150 minutes in total: 90 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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