Profiteroles filled with Honey Lavender Whipped Cream and topped with warm Honey. Spring is finally here! Not that you could tell much in California. It's been the 70s in the Bay Area the last two weeks and when we went to Disneyland this past Monday it was in the 90s! But I am glad spring is here, because it brings out a whole new set of flavors to play with. Desserts shift from heavy chocolate & whiskey flavors to lighter combinations like lemon & coconut, and a personal favorite of mine, honey & lavender! I loved making the Bailey's profiteroles and while these aren't boozy, they are just as delicious! I used the same Pate a Choux recipe from before but this time filled each puff with honey lavender infused whipped cream. I topped some off with powdered sugar and the others with warm honey to serve. Now all I need to do is have some of my favorite ladies over for high tea to enjoy these lovely treats! Happy Spring! [ INGREDIENTS ]
Honey Lavender Whipped Cream 2 cups heavy whipping cream 4 tablespoons raw honey 1 tablespoon dried lavender Pate a Choux 1 cup water 6 tablespoons butter 1 ¼ cup all-purpose flour 5 large eggs [ DIRECTIONS ] Honey Lavender Whipped Cream
Pate a Choux
Put it all together
1 Comment
As my boyfriend's birthday began to approach I started to think of what dessert I should whip up for the occasion. Originally I thought I would be turning a White Russian into something, since that is his favorite cocktail. I thought of White Russian cupcakes, crème brûlée, profiteroles, and brownies (I will definitely make at least one of these in the future). But I was having such a hard time deciding that I thought it would be best to just ask him what he wanted. His reply? Sticky. Toffee. Pudding. My first thought was "uh oh!". Here was an Englishman asking me to make one of his favorite English desserts... that I had never made before! For those of you who aren't familiar with this dessert, it is a sponge cake with dates in it, served warm with toffee sauce. Although this dessert is more common around the holidays, I think March is still slightly chilly enough to enjoy this warming and delicious dessert! I looked at quite a few recipes online and finally found one by the wonderful Brown Eyed Baker that sounded amazing. I had thought of making this recipe boozy by adding a bit of whiskey to the toffee sauce, but it is so perfect on it's own that I didn't want to change it one little bit. I served it up with some unsweetened whipped cream, which was perfect since the pudding is so sweet. Vanilla ice cream would probably be delicious as well if you prefer something cold on top! Just in case you were wondering how it went over with my boyfriend... with just a dash of nervousness, I lit the candles on his "birthday cake" this past weekend, and I held my breath as he took his first bite. And? He loved it! :) [ INGREDIENTS ]
Toffee Sauce 2 cups heavy cream 1/2 cup demerara sugar (or turbinado sugar) 2½ tablespoons golden syrup Pinch of sea salt Pudding About 15 medjool dates, pitted and chopped 1 cup flour 1 teaspoon baking soda 1¼ cups of flour 1 teaspoon baking powder 1/2 teaspoon sea salt 4 tablespoons (1/2 stick of butter) at room temperature 3/4 cup of granulated sugar 2 eggs at room temperature 1 teaspoon vanilla extract Whipped Cream 1 cup heavy whipping cream 1 teaspoon vanilla extract [ DIRECTIONS ] Toffee Sauce
Pudding
Whipped Cream
Put it All Together
Note: If the cake is cooled before serving, top each slice with the toffee sauce and heat in a microwave for 25 seconds. |
AuthorOnce upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking. Archives
May 2019
Categories |