Diet profiteroles
The recipe won’t take much time. I suggest making diet-friendly profiteroles based on whole-wheat flour, but this is a basic version you can use to come up with many other interesting variations of your own. You can replace the whole-wheat flour with rye, buckwheat, corn, spelt, emmer, and so on. If you have a home mill, you’ll be able to bake profiteroles of almost any kind. You can swap part of the flour for ground flax, use bird cherry flour, add grated cheese, spices, or seeds to make gougères or popovers. Using this basic recipe and a little imagination, you can bake any other version. Of course, depending on the flour, the profiteroles will look different on the outside, but the result is always excellent. For the filling, you can use not only sweet cream but also lightly salted fish, vegetables, roe with cream cheese, salads, and so on. Keep this recipe handy. The baking is done. Serve at the table.
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