Lavender and vanilla profiteroles

Method

• step 1

  Heat the oven to 220C/fan200C/gas7. Butter a large baking sheet with a little butter and sprinkle with water. Put 150ml cold water and the butter into a saucepan and heat until the butter melts, then increase the heat and bring to the boil. Take off the heat and quickly add the flour and a pinch of salt. Beat vigorously until the mixture forms a soft ball. Leave to cool slightly then gradually beat in the eggs until it turns to a thick, shiny paste.

• step 2

  Transfer the mixture to a piping bag with a large nozzle and pipe or spoon 18 mounds of the mixture onto the baking sheet or silicone baking mat, about the size of a tablespoon. Bake for 10 minutes, then reduce the temperature to 190C/fan 170C/gas 5 for 20 minutes, or until they are puffed and golden.

• step 3

  Remove from the oven, make a slit in the side of each one and return to the oven for 3-5 minutes to dry out. Cool on a wire rack.

• step 4

  Meanwhile, make the sauce by heating 200ml cream and the white chocolate in a small pan, stirring occasionally until smooth. Cool.

• step 5

  Using a coffee grinder or pestle and mortar crush the dried lavender with the sugar to a fine dust. Sieve into a large bowl. Add 200ml cream and whisk until nearly stiff peaks. Transfer to a piping bag and chill.

• step 6

  Whisk the remaining cream with the vanilla seeds until nearly stiff peaks and chill.

• step 7

  When ready to serve, pipe the lavender cream into half of the profiteroles and the vanilla cream into the rest. Transfer to a piping bag and pipe the vanilla cream into the remaining profiteroles.

• step 8

  Arrange the profiteroles in a dish, stacking high. drizzle with sauce and serve.