For the craquelin:

3 oz unsalted butter, room

temperature

½ cup brown sugar

¾ cup all-purpose flour

For the choux pastry:

4 oz unsalted butter

1 cup water

1 tablespoon sugar

½ teaspoon salt

1 cup all-purpose flour

4 large eggs

Craquelin disks, about 1” round (see recipe)

For the lavender and white chocolate mousse:

1 ½ cups quality white chocolate chips, melted

¾ cup heavy cream for ganache

½ cup dried lavender flowers

½ teaspoon vanilla bean paste

1/8 teaspoon kosher salt

Lavender food coloring optional (water based)

1 cup heavy cream, whipped to medium firm peaks

For the choux buns:

Prepared buns (see recipe)

Lavender and white chocolate mousse (see recipe)

Honey, as needed

Fresh flower petals for garnish (optional)

Prepare the craquelin:

1. Use a mixer fitted with the paddle attachment to cream the butter and sugar. Add in the flour and mix until combined.
2. Sandwich the mixture between two sheets of parchment paper and roll to between 1/8- and 1/16-inch thickness. Chill the sheet in the freezer.
3. Use a 1-inch round cutter to cut disks. Keep frozen until ready to use.

Prepare the choux pastry:

1. Preheat the oven to 375 degrees, convection mode.
2. Prepare two baking sheets by lining them with parchment paper. Set aside.
3. Place butter, water, sugar, and salt into a saucepan and bring the mixture to a boil.
4. Once boiling, remove from the heat and add the flour, stirring with a wooden spoon until combined.
5. Return the saucepan to the burner and cook, stirring until the mixture comes together and a film forms on the bottom of the pan.
6. Transfer the dough to a bowl and let it cool for a few minutes before stirring in the eggs, one at a time, until well combined.
7. Place dough into a piping bag fitted with a ½-inch round tip. Pipe small mounds of dough, about 1 inch wide and ½ inch tall, onto prepared baking sheets. Top each mound with a craquelin disk.
8. Bake in a preheated oven for about 20 minutes, or until golden brown.
9. Remove from the oven and pierce each puff with a skewer to allow steam to escape. Cool on a wire rack until ready to use.

Prepare the mousse:

1. Heat ¾ cup of heavy cream until boiling.
2. Add lavender flower to the cream and remove from the heat.
3. Cover the pot and allow to steep for 7 minutes before straining out flowers.
4. Combine warm, infused cream with melted chocolate, salt, vanilla, and food coloring, if using, and mix until fully incorporated.
5. Once ganache is cool to the touch, but still liquid, carefully fold in whipped cream until combined. Chill mousse until ready to use.

Assemble the buns:

1. Prepare choux buns by slicing the top off; set this piece aside.
2. Fill a piping bag fitted with a ¼-inch star tip with lavender mousse.
3. Use the piping bag to fill each choux bun halfway with mousse.
4. Finish by placing the tops on the cream-filled buns, garnish with lavender flowers, and drizzle with honey.