These lemon-lavender cream puffs are so elegant for dessert! The choux pastry and the delicious lemon cream and cream filling are amazing together.
- 10 tablespoons Water
- ½ sticks Butter, cubed
- 2-⅓ ounces, weight All purpose flour
- 1 whole Lemon, zested, divided
- 1 teaspoon Ground lavender, divided
- 2 whole Eggs
- ½ pint Heavy cream
- 3 tablespoons lemon curd
- Powdered sugar, as needed
Preheat oven to 400ºF and line a baking sheet with a silicone mat.
Get out a small saucepan and mix in the water and the cubed butter. Bring to a low boil and allow everything to melt while you stir. Remove the pan slightly from the heat and stir in the flour, then return the pan to the heat and continue to stir until the flour is fully cooked and dissolved. The dough should start to almost form a ball on its own. Remove from heat and stir in half the lemon zest and 1/2 teaspoon ground lavender. Leave to cool a little, then stir in the eggs until you obtain a shiny paste. Transfer the batter to a piping bag and pipe small mounds of batter directly into the baking sheet. You should get about 12 perfect little puffs. Sprinkle a little water on the foil around the sprouts, then cook them for 10 minutes at 400ºF. Reduce the heat to 375ºF and cook for another 20 minutes.
Let them cool completely, then cut them all in half. Meanwhile, prepare the garnish. Whip heavy cream in a bowl with a hand mixer until stiff peaks form. Stir in the lemon curd, remaining lemon zest and remaining lavender. Transfer the filling to another piping bag fitted with a star nozzle for a nice finish. Pipe a generous amount on the bottom of each puff, then seal each with the top. Sprinkle the cream puffs with powdered sugar and they’re ready to go! Enjoy! They also keep well for a day or two sealed in the refrigerator.