These elegant Lavender Cream Puffs are light and airy French pastries filled with whipped cream and garnished with a lavender glaze.
I took my first cooking class in junior high school or you may have called those years the middle school days. I was in the 7th grade to be exact, and during that time frame public schools offered home economics, arts and crafts, music and choir courses in addition to academics. I think we got to sew too if we took the home EC class, but that wasn’t as memorable for me.
We didn’t jump right in and start cooking like you do at home. First, there was a chapter on measurements, food contamination and then safety, but when it was said and done, we got to make and eat this fancy cream puff or choux à la crème!
We filled our cream puffs with vanilla pastry cream like I made for this Best Boston Cream Pie, but I have since enjoyed a lighter filling and add fresh whipped cream. Biting into one makes a fluffy mess with the whipped cream billowing from the sides, but you won’t mind licking your fingers one bit!
There are many ways you can spruce up this dessert. Top it with the chocolate ganache that I made for this Rocky Road Cake or keep it simple and add a generous amount of powdered sugar.
I took the flavor up a notch by steeping dried lavender buds in milk before adding sugar for a light glaze. I let the buds infuse for just 10 minutes before straining them from the milk. Fabulous! The flavor is the perfect amount of “Oooo, this is tasty!” adding a delicate touch, which is what you want in your foods. You don’t want it to over power the simple flavors of the cream puffs or have it taste like a perfume!
These would be a delicious to serve for a Mother’s Day gathering or for any special occasion like a tea, bridal shower or birthday celebration! Add these Lavender Cream Puffs to your next brunch menu!
- 1 cup water
- 1/2 cup butter, unsalted
- 1/2 teaspoon kosher salt
- 1 1/4 cups all purpose flour
- 4 large eggs
Whipped Cream Filling
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon dried lavender buds
- 1 cup powdered sugar