Spelt Cream Puff with Basil Cream Cheese

Bring water to a boil with salt and butter. Mix in the spelt flour and stir heartily until a dumpling is formed. Remove the saucepan from the stove. Gradually add the eggs. The dough should fall from the wooden spoon with a heavy lump.

Line a baking sheet with parchment paper. Use the piping bag to pipe small heaps of dough onto it. Bake them in a heated oven at 190 °C for about 20 minutes. (Do not open the stove during the baking time! In the meantime, mix cream cheese and whipped cream. Chop the basil and add, then add the garlic juice, season with sea salt and juice of one lemon. Fill the cream cheese cream into the cooled cream puffs by cutting off a lid at the beginning and putting it on again after filling.

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