Honey Lavender Profiteroles

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

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.