Lavender & vanilla profiterole
These light pastry balls with cream have a delicate floral flavour and look stunning when presented - a real show-stopper
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr 15 mins + 20 mins cooling
- 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, 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.
CURLS
To make really good curls, the easiest way is to use white chocolate- flavoured cake covering. Peel the sides of the cake covering using a vegetable peeler; it is a bit more flexible so it allows the chocolate to curl.
PER SERVING
838 kcalories, protein 7.6g, carbohydrate 35.5g, fat 74.9 g, saturated fat 42.4g, fibre 0.4g, salt 0.41 g
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1814650/
http://www.bbcgoodfood.com/recipes/1814650/
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Ingredients
- 60g butter , plus extra for the baking sheet
- 75g plain flour
- 2 medium eggs , lightly beaten
- 600ml double cream
- 200g white chocolate
- ½ tsp dried lavender
- 25g golden caster sugar
- ½ vanilla pod , seeds reserved
- white chocolate curls, to serve
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Great in shortbread, sprinkled over a sponge or stirred into berries, give jars of lavender sugar as gifts or wedding favours
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr 15 mins + 20 mins cooling
Ingredients
- 60g butter , plus extra for the baking sheet
- 75g plain flour
- 2 medium eggs , lightly beaten
- 600ml double cream
- 200g white chocolate
- ½ tsp dried lavender
- 25g golden caster sugar
- ½ vanilla pod , seeds reserved
- white chocolate curls, to serve
PER SERVING
838 kcalories, protein 7.6g, carbohydrate 35.5g, fat 74.9 g, saturated fat 42.4g, fibre 0.4g, salt 0.41 g
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