Choux à la Crème with a Twist

Ingredients

• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon dried lavender flowers 1 tablespoon dried lavender flowers
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 18g, 5g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, bring the water, butter, salt, and sugar to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. 4.
   Transfer the dough to a mixing bowl and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Using a piping bag fitted with a round tip, pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff.
7. 7.
   Bake for 20-25 minutes or until the puffs are golden brown and crisp.
8. 8.
   Remove from the oven and let them cool completely on a wire rack.
9. 9.
   In a small saucepan, heat the heavy cream and dried lavender flowers over low heat until it simmers. Remove from heat and let it steep for 10 minutes.
10. 10.
    Strain the cream to remove the lavender flowers and refrigerate until chilled.
11. 11.
    Whip the chilled lavender-infused cream until soft peaks form.
12. 12.
    Cut a small slit in the bottom of each puff and pipe the lavender cream into the center.
13. 13.
    In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring until smooth.
14. 14.
    Dip the top of each filled puff into the melted chocolate, allowing any excess to drip off.
15. 15.
    Place the chocolate-glazed puffs on a wire rack to set.
16. 16.
    Dust with powdered sugar before serving.

Treat your ingredients with care...

• Lavender flowers — Make sure to use culinary-grade dried lavender flowers to ensure they are safe for consumption and provide the desired flavor. Adjust the amount of lavender according to your preference for intensity.

Tips & Tricks

• To achieve perfectly crisp puffs, avoid opening the oven door during baking as it may cause them to deflate.
• If you prefer a smoother cream filling, strain the lavender-infused cream before whipping.
• Experiment with different flavored creams such as vanilla, chocolate, or coffee to customize your Choux à la Crème.
• For a touch of elegance, drizzle the chocolate-glazed puffs with white chocolate or sprinkle them with edible gold dust.
• These puffs are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Choux à la Crème as a delightful dessert at afternoon tea parties or as a sweet treat after a French-inspired dinner. Arrange them on a platter and garnish with fresh lavender sprigs for an elegant presentation.

Presentation advice

Arrange the Choux à la Crème on a tiered cake stand or a decorative serving tray to showcase their delicate beauty. Dust them with powdered sugar just before serving to add a touch of elegance.