Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan200C/gas7. Butter a large baking sheet with a little butter and sprinkle with water. Put 150ml cold water and the butter into a saucepan and heat until the butter melts, then increase the heat and bring to the boil. Take off the heat and quickly add the flour and a pinch of salt. Beat vigorously until the mixture forms a soft ball. Leave to cool slightly then gradually beat in the eggs until it turns to a thick, shiny paste.
Transfer the mixture to a piping bag with a large nozzle and pipe or spoon 18 mounds of the mixture onto the baking sheet or silicone baking mat, about the size of a tablespoon. Bake for 10 minutes, then reduce the temperature to 190C/fan 170C/gas 5 for 20 minutes, or until they are puffed and golden.
Remove from the oven, make a slit in the side of each one and return to the oven for 3-5 minutes to dry out. Cool on a wire rack.
Meanwhile, make the sauce by heating 200ml cream and the white chocolate in a small pan, stirring occasionally until smooth. Cool.
Using a coffee grinder or pestle and mortar crush the dried lavender with the sugar to a fine dust. Sieve into a large bowl. Add 200ml cream and whisk until nearly stiff peaks. Transfer to a piping bag and chill.
Whisk the remaining cream with the vanilla seeds until nearly stiff peaks and chill.
When ready to serve, pipe the lavender cream into half of the profiteroles and the vanilla cream into the rest. Transfer to a piping bag and pipe the vanilla cream into the remaining profiteroles.
Arrange the profiteroles in a dish, stacking high. drizzle with sauce and serve.