White Chocolate Lavender Profiteroles are the simple but luscious and visually stunning dessert. Don’t be afraid of choux pastry as it’s relatively simple to work with it.
Happy Monday, my friends!
What’s wrong with me? I was supposed to say “Hello, my friends!” I know you like choux pastry, so I am hoping you will like these White Chocolate Lavender Profiteroles.
Also, I am going to share one funny story #FoodBloggersProblems.
So, I have started to receive more spam messages that normally lately. And while many of them were captured and detained in the spam folder, more and more of them have started to appear in my posts. Well, that happened before (No system is perfect), and I didn’t pay much of my attention to this thing. Until this morning.
Because of all of a sudden, during ONE night, I received hundreds of spam messages, and they ALL got posted in my blog posts. I might be slightly exaggerating about the numbers, but I got no less than 200 spam comments within one night. Holy crap!
There’s a generous tip. Are you bored? Have too much spare time? Just deinstall a plugin responsible for catching spam, and you will have a couple of delightful hours manually clearing your texts from annoying comments.
White Chocolate Lavender Profiteroles
Talking about plugins, I decided to check it as I assumed something gone wrong with its settings.
Well, silly, silly Ben!
Two weeks ago or so I had my blog down, and I needed to remove the existing pluggings as they might have been the cause. Once the blog had been fixed, I installed them again. Well, not exactly…as I missed the one responsible for catching spam!
Silly, silly Ben. At least I know the difference with and without the plugin :)
Hopefully, everything is back to normal now. There’s only one thing missing. DESSERT.
I got it covered for you. Won’t you mind having these White Chocolate Lavender Profiteroles? I know some of you are skeptical about a strong lavender aroma in food. Not the case here! I made a very rich and silky cream cheese – white chocolate filling. Also, the addition of honey balances the floral aroma out. And if you decide to make this (or any other dessert), remember one thing: it’s always better to add less lavender that too much. Subtle is better than overpowering. Note, although the filling looks a bit runny, it’s not. Thanks to white chocolate and cream cheese, it’s smooth and silky but not too thick.
So be my guest and grab a few profiteroles. And don’t forget to check if your plugins are running properly.
P.S. Hoping I didn’t accidentally add any of good people on my blacklist :)
- 2/3 cup (160 ml.) water
- 80 gr. butter, at room temperature, cubed
- 1/2 cup pastry flour, sifted
- 1/3 cup dark cacao powder, sifted
- 3 eggs, at room temperature, divided
- oil/cooking spray, for greasing
- 1/4 cup heavy cream
- 1/3 cup cream cheese, at room temperature
- 1/3 white chocolate chips
- 2 tbsp honey
- few drops of lavender culinary extract, or to taste
- Preheat oven to 200 degrees C (400 degrees F). Brush a baking tray with the oil/spay. You can use parchment too.
- Whisk one and two remaining eggs in two separate small bowls. Set aside.
- Place the water and cubed butter in a medium saucepan over medium heat and cook, stirring, for about 3-4 minutes or until the butter has melted. Do not cook at higher heat and do not allow to boil as this makes more water to evaporate.
- Add the sifter flour and cacao to the butter mixture at once and beat with a wooden spoon until well combined.
- Place over low medium heat and cook, stirring, about 1-2 minutes or until the mixture starts to come away from the side of the saucepan.
- Remove from heat and let cool about 4-5 minutes.
- Stir in the 2 eggs into the mixture while beating with a wooden spoon. Add a little (about 1 - 1,5 tbsp) of the remaining one egg.
- Beat about 1 minute until the mixture is glossy and holds its shape.
- Spoon out / pipe the mixture onto the tray, about 2 cm apart. Brush the tops with the remaining egg.
- Bake in the preheated oven for about 15 minutes then reduce heat to 170 degrees C and bake for another 10 minutes. Do not open the oven's door while baking!
- The profiteroles should be looking glossy dry from outside. Now you can open the door and check (by cutting in half) one of the profiteroles. It should be only slightly moist from the inside.
- Turn off the oven and leave the profiteroles inside for another 15-20 minutes then remove them from the oven and let completely cool.
- If you have smaller/larger choux pastry, you will need to decrease/increase the baking time.
- To make the filling, combine the cream and cream cheese in a small saucepan over medium heat, stirring often, for about 3 minutes or until the cheese has melted.
- Stir in the lavender extract and honey.
- Add the white chocolate and off heat. Let stay 1 minute to melt then stir until incorporated.
- Try and add more lavender/honey if desired.
- Slightly cool then place in the fridge for 30-40 minutes to thicken.