Can you tell that the above profiteroles are homemade? And, more astutely put, amateur-baker-crafted? (Yes, you can) They are a little bit on the wonky side, that’s for sure, but my shaky hands are to blame, not the wholegrain spelt flour! I would happily dig into a tower of white-flour profiteroles any (most) days, but the thrill of incorporating wholegrain flour into the mix (a deliciously nutty and hardly-heavy flour at that!) tugged me in the direction of these spelt profiteroles. Much to my relief, someone else had documented their spelt profiterole making experience on the internet and I more than happily gave their recipe a shot. I can safely (and very enthusiastically!!) say that these spelt profiteroles are no shot in the dark; instead, they crisp and puff up like their white-flour counterpart, while also containing heaps more fiber, vitamins (iron & magnesium!), protein (25 g VS. 13 g in all-purpose), and, of course, flavor. There’s nothing not to love about this antique flour! I say we ought to embrace it by letting it into our bellies in the form of perfectly puffed French pastry (that has first been stuffed with whipped cream and topped with chocolate sauce, of course).
124 g milk (dairy or high-protein plant milk such as soy or pea)
56 g wholegrain spelt flour
56 g unsalted butter
2 eggs, at room temperature
1.6 g salt (=0.28 of 1 tsp, so about one slightly heaped 1/4 tsp of salt)
1/2 cup (about 4 oz) roughly chopped chocolate or chips
3 tbsps heavy cream (or milk for a lighter sauce)
2 tbsps coconut oil (or butter/vegetable oil)
Optional: 1-2 tsps corn syrup for shine (I didn’t add this)
1/2-3/4 cup heavy cream (depending on how stuffed you want them)
1/2 tsp vanilla extract
1-2 tbsps powdered sugar (or more) for a sweeter cream filling
Note: the awesome pastry recipe is from Publican Quality Bread!