Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
Eclairs are not difficult to bake. Easy to prepare, they can be filled and glazed just before serving. Give them a try!
Preparation time: approx. 50 minutes
Baking or cooking time: approx. 25 minutes
150 ml/150 g water
pinch of salt
2 tbsp icing sugar
75 g butter, in pieces
125 g PureSpelt half-white or white flour
3 eggs
175 g blueberries
2 tbsp icing sugar
1 tbsp lemon juice
400 ml whipping cream
1 package cream stabilizer (Rahmhalter), if desired
2 tbsp pureed blueberries (from above)
200 g icing sugar
a little lemon juice
sage flowers, if desired
icing sugar and butter to a boil. Add the flour slowly, then stir vigorously with a wooden spoon until a dough forms and there is a white coating on the bottom of the pan. Allow the mixture to cool slightly. Then stir one egg at a time into the batter. Fill the batter into the piping bag and pipe 12 eclairs approx. 10 cm long onto the parchment paper.
Bake: Bake the eclairs 25-30 minutes in the middle of an oven preheated to 180 °C convention (160 °C convection). Do not open the oven. Remove and let cool.
Filling: Puree the blueberries with icing sugar and lemon juice. Set aside approx. 2 tbsp for the icing. Whip the cream with the cream stabiliser (if using) until stiff, mix in the berry puree and fill into the piping bag. Cut the eclairs lengthwise, fill with blueberry cream and cover.
Glaze: Mix the icing sugar with the remaining blueberry puree and a little lemon juice. Glaze the eclairs with it, garnish with blueberries and flowers and chill until ready to serve.
The eclairs taste best when served fresh.
If desired, replace the blueberries with a berry mix.
IG Dinkel, Judith Gmür-Stalder
