4 ounces of butter 1 cup water 1 cup flour 4 large eggs 1 cup powdered sugar 1 teaspoon culinary lavender, finely chopped whipping cream
Preheat the oven to 425°F. Butter and flour one cookie sheet. You will also need a pastry sleeve or a large sturdy Ziploc® bag with a corner cut off for squeezing out the dough shapes.
Bring water and butter to boil in a medium saucepan. Add flour all at once stiring vigorously with a wooden spoon. When the ball of dough forms, remove from heat, stir for 30 seconds, add one egg at a time, stir well to combine. It will slip and slide, but finally, it will come together to form a very thick and sticky dough. Transfer to the pastry sleeve or plastic bag. Squeeze round nuggets of dough about the size of an apricot onto the cookie sheet 3 inches apart. They will double in size during baking. Bake 20 minutes, open the oven door to release the steam, lower the heat to 325°F, bake 20 minutes or longer, until golden. Cut across one puff and check the interior. It should have a soft, souffle-like inside, and a stiff golden crust. Fill each half with whipped cream, sprinkle the tops with powdered sugar mixed with finely chopped culinary lavender. Decorate the tops of cream puffs with whole culinary lavender buds.
It is best to mix the sugar with lavender several days ahead to maximize the flavor. Keep it in a tightly sealed jar. If the sugar clumps, fluff it with a fork.
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4 ounces of butter
1 cup water
1 cup flour
4 large eggs
1 cup powdered sugar
1 teaspoon culinary lavender, finely chopped
whipping cream
Preheat the oven to 425°F. Butter and flour one cookie sheet. You will also need a pastry sleeve or a large sturdy Ziploc® bag with a corner cut off for squeezing out the dough shapes.
Bring water and butter to boil in a medium saucepan. Add flour all at once stiring vigorously with a wooden spoon. When the ball of dough forms, remove from heat, stir for 30 seconds, add one egg at a time, stir well to combine. It will slip and slide, but finally, it will come together to form a very thick and sticky dough. Transfer to the pastry sleeve or plastic bag. Squeeze round nuggets of dough about the size of an apricot onto the cookie sheet 3 inches apart. They will double in size during baking. Bake 20 minutes, open the oven door to release the steam, lower the heat to 325°F, bake 20 minutes or longer, until golden. Cut across one puff and check the interior. It should have a soft, souffle-like inside, and a stiff golden crust. Fill each half with whipped cream, sprinkle the tops with powdered sugar mixed with finely chopped culinary lavender. Decorate the tops of cream puffs with whole culinary lavender buds.
It is best to mix the sugar with lavender several days ahead to maximize the flavor. Keep it in a tightly sealed jar. If the sugar clumps, fluff it with a fork.