In a pot, slowly bring water with salt, butter and sugar to the boil. Remove the pot from the heat and stir in the sifted spelt flour very quickly with a wooden spoon. Stir until the dough separates from the pot. Allow to cool.
Preheat the oven to 225 °C (no circulating air!). Put the cooled pastry into a mixing bowl. Using a mixer, gradually beat the eggs into the dough.
Fill the dough into a piping bag with a large nozzle and pipe small heaps of dough onto a baking tray lined with baking paper, leaving a little space between them. Bake in the oven at 225 °C for 15 minutes, then at 180 °C for another 10 minutes. When the Tauernwindbeutel are ready, leave them in the oven for another 10 minutes. Clamp a cooking spoon between the oven and the oven door so that it remains open a little. Then remove the cream puffs and leave to cool on a cooling rack. Whip the cream until stiff. Cut the cream puffs in half and fill with the whipped cream. Sprinkle with icing sugar and serve.
The team from the Matreier Tauernhaus wishes good luck!
