Lemon Lavender Cream Puff

Name: Lemon Lavender Cream Puff
Yield: 18
Ingredients: 1 recipe Basic Cream Puff Dough (see below); 2 cups whipping cream; ½ cup milk; 1 (3.4-ounce) package instant lemon pudding mix; 1 tsp grated lemon zest; ½ cup water; 1 tbsp dried lavender blossoms; 2 cups confectioners’ sugar; 1 tsp lemon juice; Additional dried lavender blossoms

These airy confections feature a rich lemony cream center topped with a delicate glaze composed of confectioners’ sugar and lavender water.

With upswept waves of sweetness, these whorled puffs are the airiest of confections. Open centers are perfect for holding rich lemony cream. A delicate glaze with confectioners’ sugar whisked into lavender water complements the mild citrus filing. Lavender buds strewn on top promise a delightful taste.

Makes 18 servings

Ingredients

1 recipe Basic Cream Puff Dough (see below)
2 cups whipping cream
½ cup milk
1 (3.4-ounce) package instant lemon pudding mix
1 tsp grated lemon zest
½ cup water
1 tbsp dried lavender blossoms
2 cups confectioners’ sugar
1 tsp lemon juice
Additional dried lavender blossoms

Directions

First, make Basic Cream Puff Dough (see below). Preheat oven to 400°F.
To make cream puff shells, fill a pastry bag fitted with a large open star decorating tip with cream puff dough. Pipe a 1½-inch-diameter circle of dough on a parchment-lined or ungreased baking sheet spaced 2 inches apart on baking sheet; continue piping 2 more circles on top of the first, ending with a point in the center. Bake for 22 to 23 minutes or until golden brown on bottom. Remove to wire rack to cool.
To make filling, in a large bowl use whisk attachment of electric mixer to beat whipping cream, milk, pudding mix and lemon zest on low speed to combine. Beat on medium speed for 2 minutes or until thickened, scraping sides and bottom of bowl as necessary to blend ingredients. Beat on high speed for 30 to 60 seconds or until stiff peaks form. Cover and chill at least 20 minutes.
To make icing, in a small saucepan bring water to boiling. Add lavender blossoms; remove from heat and steep for 5 minutes. Pour through a fine-mesh sieve to remove lavender; discard lavender, reserving lavender water. In a medium bowl, whisk together confectioners’ sugar, 2 tablespoons lavender water and lemon juice to make a thin icing.
To assemble cream puffs, fill a decorating bag fitted with a slender round decorating tip with lemon cream filling. Poke a hole in the bottom of each cream puff; fill with lemon filling. Chill up to 3 hours in a covered container. Dip filled cream puffs in lavender icing, allowing excess to drip off. Place on parchment paper or a cooling rack; sprinkle with additional lavender buds. Let stand until icing is firm, about 30 minutes.

Associated Recipes