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

1. In a medium saucepan bring cream, honey, and lavender to a simmer over medium-low heat.
2. Remove from heat and cover.  Let steep for 30 minutes.
3. Strain cream using a double layer of cheesecloth or a mesh strainer to remove the lavender buds.
4. Chill in the refrigerator for at least 2  hours.
5. Place cream in a chilled bowl of an electric mixer attached with a whisk.
6. Whisk at increasing speeds until stiff peaks are formed.  Be careful to not over whip the cream.

Pate a Choux

1. Preheat the oven to 425 degrees Fahrenheit.
2. Line 2 baking sheet with parchment paper.
3. In a medium saucepan over medium heat bring water and butter to a boil.
4. Remove from heat and whisk in flour.
5. Return to heat and continue whisking until the dough pulls away from the pot and begins to form a ball.
6. Place dough in the bowl of an electric mixer and let cool for at least 5 minutes. 
7. Using the paddle attachment, beat in eggs one at a time until glossy and smooth.
8. Transfer dough to a pastry bag fitted with a large star or round tip.
9. Pipe the dough into balls about 1 ½ inches in diameter.
10. Bake for 10 minutes at 425 degrees and then reduce temperature to 350 degrees for 10 minutes or until golden brown.
11. Remove from oven and quickly prick with a skewer to release the steam.
12. Cool completely.

Put it all together

1. After the pate a choux has cooled, cut a small slit in each one.
2. Transfer the honey lavender whipped cream to a pastry bag fitted with a small round tip.
3. Pipe the cream into each puff.
4. Top with powdered sugar or warm honey.
5. Keep cool in the refrigerator until ready to serve.

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

1. In a medium saucepan, bring the heavy cream, demerara sugar, golden syrup, and salt to a boil, stirring occasionally, 
2. Reduce heat to low and simmer for 5 to 10 minutes until slightly thickened. The mixture should coat a spoon.
3. Pour half the toffee mixture into a well buttered 8½ inch soufflé dish and place in the freezer.  
4. Save the remaining sauce for serving.

Pudding

1. Preheat oven to 350 degrees F.
2. In a medium saucepan, bring chopped dates and water to a boil.  
3. Once boiling, remove from heat and stir in the baking soda.  Set aside, but keep warm.
4. In a separate small bowl, whisk the flour, baking powder, and salt together. Set aside.
5. In the bowl of an electric mixer fixed with a paddle attachment, whip the butter and sugar until light and fluffy,
6. Add the eggs to butter mixture one at a time, beating well after each addition.
7. Add the vanilla to the butter mixture and beat.
8. Mix in 1/2 the flour mixture, the date mixture, and the remaining flour mixture.  Beat until just combined.
9. Pour the pudding mixture into the soufflé dish with the toffee sauce and bake for 50 minutes until golden brown and a toothpick comes out with moist crumbs.

Whipped Cream

1. In the bowl of an electric mixer attached with the whisk attachment, whip the cream and vanilla at increasing speeds until stiff peaks form.

Put it All Together

1. Cut the pudding and plate.
2. Drizzle the warm toffee sauce over each slice.
3. Top with whipped cream.

Note: If the cake is cooled before serving, top each slice with the toffee sauce and heat in a microwave for 25 seconds.