Whole-grain profiteroles

Ingredients for 1 servings:

• 150 g wholemeal spelt flour
• 250 ml water
• 30 g coconut oil
• 2 tbsp water
• 1 pinch of salt
• 3 eggs
• 1 tsp baking powder
• 300 g quark
• 150 g berries
• n. B. Sweetener

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

for approx. 8 profiteroles

Put water, salt, coconut oil and another 2 tablespoons of water in a saucepan and bring to a boil. Then remove from the heat. Add the flour all at once, stir in and return to the heat. Heat until the dough has formed a lump and a light layer forms on the bottom. Remove from the heat and allow to cool. Stir in the eggs one at a time until the dough falls in peaks from the spoon. Use a fourth egg if necessary. Add the baking powder for a final stir. Preheat the oven to 220°C and place a small bowl of hot water at the bottom of the oven to allow steam to form. Line a baking tray with baking paper and use a tablespoon to form about 8 small mounds (you can use more depending on the size). Place on the tray, ensuring there is enough space between them. Place in the oven and bake for about 25-30 minutes. Do not open the oven under any circumstances during this time. After baking, cut the profiteroles horizontally with scissors as soon as possible and let them cool. For the filling, mix the quark with the sweetener, spread it on the profiteroles, and top with the berries. Done! Of course, you can use many other fillings, but I just wanted to suggest a healthy alternative.