Lavender & strawberry choux à la crème

cooking

Choux pastry buns

• In a saucepan, mix water, milk, GRANDPRO Еclair margarine; bring to a boil.
• In a separate bowl, mix the dry ingredients: flour, caster sugar, and salt.
• Pour the liquid part into the bowl of a planetary mixer; add the mixture of dry ingredients; add eggs one at a time.
• Transfer the dough to a saucepan and evaporate excess liquid.
• Pour the dough into silicone dome molds; smooth the surface with a palette knife; shock freeze.
• Bake at 180 °C for 25 minutes.

Lavender cream (to make the filling)

• Bring heavy cream to a boil, add lavender, remove from heat and let it infuse for 20 minutes.
• Beat with a blender and strain.

Lavender cream filling

• Whip heavy cream with powdered sugar.
• Add cream cheese and lavender cream.

Strawberry gel

• Heat strawberry puree to 40–50 °C.
• Mix granulated sugar and pectin; combine the dry mixture with the puree, stirring constantly with a whisk.
• Bring to a boil and cook for 1–2 minutes, until thickened.
• Add lemon juice and mix well.

Plating and garnish

• Cut off the cap from a choux pastry bun.
• Fill and decorate the bun with strawberry gel and lavender cream; cover it with the cap.
• Garnish with cornflowers and fresh herbs.