Wholemeal Duo with Blueberries

Ingredients:

Choux pastry for approx. 10 pieces:
125 ml water
50 g butter or margarine
1 pinch of salt
1 sachet vanilla sugar
60 g spelt flour
60 g whole wheat flour
3 eggs
½ level tsp baking powder

Filling:
100 g blueberries
200 g cream
1 sachet vanilla sugar
1 sachet cream stabiliser

1. Bring the water with the butter or margarine and salt to the boil in a small saucepan.
Remove the pan from the heat. Mix the two flour types with vanilla sugar an add the mixture to the hot liquid in one go. Stir the mixture with a wooden spoon until it forms a smooth dough ball, then heat it again for about 1 minute, stirring constantly and then put it into a mixing bowl.

2. One after the other, incorporate 2 eggs into the dough with a mixer (dough hooks) on its
highest setting. Whisk up the last egg and only add in as much as it take for the dough to become glossy and form peaks on a spoon. Stir the baking powder into the dough after it has cooled down.

3. Fill the dough into a pastry bag with a star nozzle and squeeze two dollops next to each other onto the baking tray.

4. Slide the baking tray into the preheated oven (top/bottom heat: 200°C, fan-assisted: 180°C). The cream puffs will be ready after approx. 20 minutes.

5. Cut off the tops right away and leave the pastry to cool on a cake rack.

6. Whip the cream adding the cream stabiliser and the vanilla sugar. Fill the cream into a pastry bag with a star nozzle and fill the bottom halves of the cream puffs then decorate with blueberries. Place the top of the puff on top and press it down slightly.