• Ingredients: 21
  • Serves: 6
  • Prep: 1 1/2 hr
  • Bake: 3 1/2 hr

Profiteroles with honey lavender ice cream with chocolate sauce or warm honey. To make this profiteroles with honey lavender ice cream for 6 persons you will need 1 1/2 hr for preaparation and 3 1/2 hr for baking.


For ice cream:

  • 1 1/2 cups heavy cream
  • 1/2 cup half-and-half
  • 1 tbsp. dried lavender leaves
  • 5 large egg yolks
  • 5 tbsps. honey
  • 1 tbsp. Benedictine liqueur

For profiteroles:

  • 3/4 stick unsalted butter, cut into pcs.
  • 1 cup water
  • 1 tbsp. sugar
  • 1/8 tsp. salt
  • 3/4 cup all-purpose flour
  • 4 large eggs

Special equipment:

  • Special equipment: parchment paper and large pastry bag fitted with a plain 1/2-inch tip



  • chocolate sauce or warm honey


  • Mix of large and tiny white roses and fresias

Berry compote


Make ice cream:

  1. Step 1 Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup.

    For this step you will need

  2. Step 2 Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking.

    For this step you will need

  3. Step 3 Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil).
  4. Step 4 Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
  5. Step 5 Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.

    For this step you will need

Make profiteroles:

  1. Step 6 Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted.

    For this step you will need

  2. Step 7 Reduce heat to moderate and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute.

    For this step you will need

  3. Step 8 Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet.

    For this step you will need

  4. Step 9 Reduce temperature to 300°F and continue to bake until outside of puffs are crisp and golden, about 15 minutes.
  5. Step 10 Transfer profiteroles on baking sheet to a rack to cool. Increase oven temperature to 400°F and make another batch in same manner.
  6. Step 11 Halve each profiterole horizontally with a serrated knife and sandwich a small scoop (about 1 1/2 teaspoons) ice cream between halves (or pipe it with pastry bag).

    For this step you will need