If you haven’t taken the time to binge The Great British Baking Show, then you are missing out! Be warned though, you are going to want to laminate dough, proof bread, and make frangipane (which is awesome btw)!
My binge watching led to the need to make profiteroles! What to do next? Break out the ole baking book, and see what’s what. After some study, I decided on a cream puff filled with Lavender Earl Grey pastry cream. I’ll admit, this was a challenging kitchen experiment, but one I would certainly attempt again.
Lavender Earl Grey Pastry Cream
2 c. Milk
4 tsp Lavender Earl Grey
1/4 c. Sugar
2 Egg Yolks
1 Whole Egg
1/4 c. Cornstarch
1/4 c. Sugar
2 tbs Butter
Heat milk on stove top. Add tea and steep 10 minutes.
Strain leaves from milk, return to pot, add 1/4 cup of sugar. Heat to dissolve sugar. Bring to boil.
Whip eggs. Sift cornstarch and other 1/4 cup of sugar into the eggs. Beat until smooth.
Temper the egg mixture by slowly beating in a small amount of the hot milk. Continue to add milk very slowly (do not scramble your eggs).
Return mixture to the pot, heat, and bring to a boil, stirring constantly.
When mixture boils and thickens, remove from heat.
Stir in the butter. Mix until butter is melted and completely blended.
Transfer to a bowl or shallow pan to cool in fridge.
The puffs themselves are baked swirls of Pate a choux.
Pate a choux
1 c. Milk/Water (or a combination)
1/2 c. Butter
Dash salt
1 c. Flour
4 Eggs
Preheat oven to 425. Line a sheet pan with parchment paper. Set aside.
Combine the liquid, butter, and salt in a heavy saucepan. Bring to boil.
Remove from heat and add flour all at once. Stir quickly.
Return pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Transfer dough to a mixing bowl. With mixer (paddle attachment) mix at low speed until dough has cooled slightly. (very warm, but not too hot to touch)
At medium speed, beat in eggs one at a time. Add next egg once previous one is completely incorporated.
Transfer dough to piping back to form profiteroles! Pipe out round mounds about 1.5 in. in diameter.
Bake at 425 for 10 minutes. Lower heat to 375 bake for about 10-15 minutes longer. They are done once they are browned and crisp.
To fill: Once puffs are cooled, poke a small hole in the side with a knife. Fill pastry bag with Lavender Earl Grey cream, fill each puff via the hole. Dust with confectioners’ sugar or eat immediately!
Remove the pot from the heat, and allow to return to room temperature. Steep those bad boys for 5-12 hours in the refrigerator. 
