It was a sun-drenched afternoon when I stumbled upon an old recipe book at a quaint little bookstore in a forgotten corner of the city. The pages were worn and yellowed with age, but one particular recipe caught my eye: a delicate pastry infused with lavender. As I read through the ingredients, I could almost smell the sweet floral aroma wafting through the air. Inspired, I decided to create my own twist on this classic treat, incorporating honey to give it a rich, comforting sweetness that dances on your taste buds. Thus, Lavender Honey Cream Puffs were born!
Ingredients
For the Choux Pastry:
1 cup water
½ cup unsalted butter
1 cup all-purpose flour
1 teaspoon sugar
½ teaspoon salt
4 large eggs
For the Lavender Honey Cream:
1 cup heavy cream
¼ cup honey
1 tablespoon dried culinary lavender
1 teaspoon vanilla extract
1 tablespoon powdered sugar (optional, for sweetness)
Instructions
To begin your pastry adventure, preheat your oven to 425°F (220°C). In a saucepan over medium heat, combine the water and butter, stirring until the butter melts completely. Once the mixture begins to simmer, remove it from the heat and add the flour, sugar, and salt all at once. Stir vigorously until the dough pulls away from the sides of the pan and forms a ball.
Allow the dough to cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy. A little arm strength goes a long way here! Transfer the dough to a piping bag fitted with a large round tip. On a baking sheet lined with parchment paper, pipe 1.5-inch rounds, leaving space between each puff to allow for rising.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and puffed up. Resist the temptation to open the oven door while they bake, as this may cause them to deflate. Once they’re done, turn off the oven and leave the puffs inside for an additional 5 minutes before transferring them to a wire rack to cool completely.
While the puffs are cooling, it’s the perfect time to whip up the lavender honey cream. In a small saucepan, heat the heavy cream over low heat until warm. Add the dried lavender and let it infuse for about 10 minutes. Afterward, strain the cream to remove the lavender flowers and return the infused cream to the saucepan.
Allow the cream to cool for a few minutes before whisking in the honey, vanilla extract, and powdered sugar—if desired. Then, transfer the mixture to a mixing bowl and whip it with an electric mixer until soft peaks form. This should only take a few minutes.
Once your cream puffs have cooled, gently cut a small slit in the side of each puff. Using a piping bag, fill each puff with the delightful lavender honey cream. Dust with a sprinkle of powdered sugar for an elegant finish, and voilà—your Lavender Honey Cream Puffs are ready to impress!
These delightful pastries are perfect for a spring afternoon tea or as a sweet surprise for any occasion. As I took my first bite, I was transported back to that charming bookstore, the scent of lavender lingering in the air, and the warm feeling of creativity bubbling within me. Enjoy every fluffy, creamy bite!