It was a warm afternoon in late spring when I first stumbled upon the idea for these delightful profiteroles. I had just returned from a visit to a local farmer’s market where the scent of fresh lavender lingered in the air. The vibrant colors of the flowers and the sweet aroma of honey inspired me to create a unique twist on the classic French pastry. Thus, the Lavender Honey Cream Profiteroles were born, bringing a fragrant touch to an already beloved dessert.
Ingredients
For the Choux Pastry:
1 cup all-purpose flour
1/2 cup unsalted butter
1 cup water
4 large eggs
1/2 teaspoon salt
1 tablespoon sugar
For the Lavender Honey Cream:
1 cup heavy whipping cream
1/4 cup lavender-infused honey
1 teaspoon vanilla extract
1 tablespoon powdered sugar
For Garnish:
Fresh lavender sprigs (optional)
Extra lavender honey for drizzling
Instructions
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper, ensuring it’s ready to go for your choux pastry.
In a medium saucepan, combine the water, butter, salt, and sugar. Cook over medium heat until the butter is fully melted and the mixture begins to boil. When it reaches a rolling boil, remove it from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This is the essential step to developing the choux pastry.
Allow the dough to cool for a few minutes before adding the eggs, one at a time. Mix well after each addition, ensuring the dough is smooth and glossy. Once combined, transfer the dough to a piping bag fitted with a large round tip.
Pipe small mounds (about the size of a golf ball) onto the prepared baking sheet, leaving space between each mound as they will puff up while baking. Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Avoid opening the oven door during baking to prevent deflation. Once baked, remove from the oven and let cool on a wire rack.
While your profiteroles are cooling, prepare the Lavender Honey Cream. In a mixing bowl, combine the heavy whipping cream, lavender-infused honey, vanilla extract, and powdered sugar. Whip the mixture using an electric mixer until soft peaks form. Be careful not to overwhip, as you want a light and airy cream.
Once the profiteroles have cooled, use a sharp knife to make a small slit in the side of each pastry. This will allow you to pipe in the Lavender Honey Cream. Fill your piping bag with the cream and gently pipe it into each profiterole until they feel full and plump.
To serve, arrange the filled profiteroles on a beautiful platter. Drizzle with extra lavender honey and garnish with fresh lavender sprigs, if desired. These whimsical treats not only look stunning but also offer a fragrant and delicious experience that will transport you to a sunny afternoon in a blooming garden.
Enjoy your Lavender Honey Cream Profiteroles, and let each bite take you on a sweet journey of floral delight!