Lavender and White Chocolate Profiteroles Recipe

Lavender and 
vanilla profiteroles

  • serves 6
  • A little effort

You can buy dried lavender in a jar by Bart Spices (available in most good supermarkets, or online at bartspices.com). Or use Waitrose Cook’s Ingredients lavender sugar instead of the lavender and sugar, just weigh out 30g. Make the profiteroles ahead and keep for 1-2 days in an airtight box.

Advertisement
Advertisement

Ingredients

  • butter 60g, plus extra for the baking sheet
  • plain flour 75g

  • eggs 2 medium, lightly beaten

  • double cream
  • white chocolate 200g

  • dried lavender 1/2 tsp
  • golden caster sugar 25g
  • vanilla pod 1/2, seeds reserved

  • white chocolate curls, to serve

Method

  • Step 1

    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.

  • Step 2

    Transfer the mixture to a piping bag with a large nozzle and pipe or spoon 18 mounds of the mixture onto the baking sheet, 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.

  • Step 3

    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.

  • Step 4

    Meanwhile, make the sauce by heating 200ml cream and the white chocolate
 in a small pan, stirring occasionally until smooth. Cool.

  • Step 5

    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.

  • Step 6

    Whisk the remaining cream with the vanilla seeds until nearly stiff peaks and chill.

  • Step 7

    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.

  • Step 8

    Arrange the profiteroles in a dish, stacking high. drizzle with sauce and serve.

 Check out our choux recipes here, including profiteroles, cream puffs and éclairs 

Chocolate Éclairs Recipe

Nutritional Information

  • Kcals 838
  • Fat 74.9g
  • Carbs 35.5g
  • Fibre 0.4g
  • Protein 7.6g
  • Salt 0.41g
Advertisement