Ingredients
The following ingredients have 6 Servings
- 60g butter, plus extra for the baking sheet
- 75g plain flour
- 2 medium eggs, lightly beaten
- double cream
- 200g white chocolate
- 1/2 tsp dried lavender
- 25g golden caster sugar
- 1/2 vanilla pod, seeds reserved
- curls white chocolate, to serve
Instruction
- 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.
