Whispers of Lavender Honey Choux Swans

Allergens

Egg, Dairy

Ingredients

• 1. 1 cup water 2. 1/2 cup unsalted butter 3. 1 cup all
• purpose flour 4. 1 tsp sugar 5. 1/2 tsp salt 6. 4 large eggs 7. Lavender honey cream filling 8. Berries for garnish

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water and butter. Heat until the butter is completely melted and the mixture comes to a boil. Remove from heat and stir in flour, sugar, and salt until well combined.
3. Return the pan to low heat and cook for 1 2 minutes, stirring continuously, until the dough forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to a mixing bowl and let it cool slightly. Gradually add eggs, one at a time, beating well after each addition.
5. Pipe 3 inch choux swans onto the prepared baking sheet, leaving space between each. Bake for 25 30 minutes or until golden brown. Remove from oven and allow to cool completely on a wire rack.
6. Prepare lavender honey cream filling by combining softened whipped cream, lavender honey, and a pinch of dried culinary lavender in a mixing bowl. Beat until well combined.
7. Cut a small slit in the side of each choux swan and pipe in the lavender honey cream filling until swollen.
8. Arrange the filled choux swans on a platter, surrounded by fresh berries. Drizzle with additional lavender honey for an indulgent touch.

Chef’s Insight

Choux pastry, or "pâte à choux," is a versatile dough that can be used to create a variety of desserts such as éclairs, cream puffs, and churros. This recipe showcases the elegance and sophistication of choux swans filled with a sweet lavender honey cream, a delightful union of flavors and textures.

Notes

Adjust the amount of dried culinary lavender according to your preferred level of flavor.