Spelt Profiteroles
Spelt Profiteroles
Spelt profiteroles with golden choux pastry, filled with cream, yoghurt or ice cream, finished with a dark chocolate drizzle.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 125g white spelt flour
- 75g butter
- 25mL milk (of choice)
- 100mL water
- 1 tbsp coconut sugar
- ½ tsp sea salt
- 3 free-range or organic eggs
- Chocolate Topping:
- 100g dark chocolate, broken into pieces
- Custard Filling (optional):
- 500mL milk (of choice)
- 2 tbsp rice-malt syrup or maple syrup
- 2 free-range or organic eggs
- 3 tbsp cornflour
- 1 tbsp vanilla — powder, extract or essence
- Cream Filling (optional):
- 600mL cream
- 2 tbsp coconut sugar or rapadura sugar
- 1 tbsp vanilla — powder, extract or essence
Method
- Sift the flour in a small bowl and set aside.
- Place the butter, milk, water, sugar and sea salt into a medium-size, stainless-steel saucepan. Bring to the boil, mixing well, and remove from the heat immediately.
- Add the flour to the pan and mix with a wooden spoon until it comes together into a firm ball of dough.
- Place it back over a moderate heat for 1–3 mins stirring well. During this time the water will evaporate from the dough and there should be a thin skin formed on the bottom of the saucepan (the skin only forms on stainless-steel saucepans).
- Remove from the heat and let it cool to lukewarm. Stir every now and again to speed up the cooling process.
- Preheat the oven to 200°C (fan-forced) and line a baking tray with baking paper.
- In a jug whisk one egg and mix through the dough until it is completely incorporated.
- Whisk the second egg in the jug and add to the dough. Incorporate fully, before repeating with the third egg.
- You should have a thick and sticky, slightly shiny pastry.
- You can pipe the eclairs or profiteroles if you have a piping bag (you can make a disposable piping bag by snipping the end from a snap-lock bag).
- Or you can form them with tablespoons (as done with the ones pictured). Scoop a tablespoon of the dough and push it off the spoon onto the baking tray.
- Place them onto the lined baking tray and into the oven. Reduce the oven temperature immediately to 170°C (fan-forced).
- Cook for approximately 30mins (do not open the oven door in this time). They may need a little longer depending on the size of the shapes you are cooking.
- They are ready when they are golden brown, puffed, crunchy on the outside and hollow in the centre.
- Cool on a wire rack.
- To make the chocolate top, place the broken-up pieces of chocolate into a bowl and sit it over a pot of boiling water. Mix the chocolate until it melts.
- Custard Method: 1. Heat your chosen milk and sweetener until just starting to simmer (but not boil). 2. Remove from the heat. 3. In a small bowl, whisk together the eggs and cornflour. 4. Add to the hot milk while whisking. 5. Return the pot to a low-to-medium heat and stir continually until the custard thickens. 6. If you do end up with any lumps, you can pass it through a sieve. Allow to cool. This should be a fairly thick custard so it stays nicely in the profi terole or eclair.
- Cream Method: 1. Pour the cream into a medium-sized bowl. Add the sugar and vanilla. 2. Beat the cream until fi rm using an electric beater. 3. To serve, cut the profiteroles in half and fill with cream, custard, yoghurt or ice cream and fresh berries. Drizzle over the melted chocolate.
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