Small jasmine cream puffs

For 8 people

Puffs

• 250ml (1 cup) of water
• 3 tsp of sugar
• 75g (1/3 cup) of salted butter
• 150g (1^1/4 cup) of all-purpose flour
• 4 eggs

Jasmine cream

• A handful of fresh officinal jasmine flower
  or 25ml (2 tbsp) of « Eau aromatique de jasmin Sambac »
• 250ml (1 cup) of liquid cream (min 30% fat)
• 2 tbsp of granulated sugar

Fudge

150g (3/4 cup) of granulated sugar

Place the water, the sugar and the butter cut in small pieces in a pan. Heat until it starts to boil. Remove from heat, add the flour all at once and mix until the dough is smooth and forms a ball that pulls away from the pan. If the dough is too soft, let it dry out a little bit on low heat.

Add the beaten eggs and mix until the dough is smooth.

With a teaspoon, form small balls of dough and place them on a baking sheet lined with parchment paper.

Cook in hot oven until the puffs are well puffed and golden brown (approximately 20 minutes).

Let them cool.

Prepare the fudge

In a pan, melt the granulated sugar over low heat, until it becomes liquid and golden brown.

Remove from the heat.

Dip the top of each puff in the fudge, taking great care because it’s extremely hot, and place them on a serving dish.

With the rest of the fudge, make spun sugar to decorate the puffs. Use a fork dipped in the fudge, and when it flows in thin stream, shake the fork over a rolling pin covered with parchment paper. Shape the spun sugar before it hardens.

Jasmine cream

You have two choices.

1/ You own a non-treated officinal jasmine

Pick a large handful of flowers, mix with the cream and leave to brew for 24h to 48h in the fridge. Strain the perfumed cream and pour in a whipped cream maker with the sugar, or beat the cream with an electric mixer (in this case you may add a chantifix mix). Set aside in the fridge.

This delicate cream makes you feel like you are eating the scent of the flowers. Unfortunately, even if you do own a jasmine, flowering time is not very long. So here comes the second solution.

2/ You don’t own a jasmine or it’s not flowering

We found an aromatic water that gives the same impression of freshness and taste. But as we add a little bit of water in the cream, you need to use a whipped cream maker.

(You can find « Eau aromatique de jasmin Sambac on : www.aroma-zone.com)

Mix all the ingredients in the whipped cream maker and fit a gas cylinder (or two, depending on the consistency).

Fill the puffs with the jasmine cream and serve.

Note: Despite our research, we weren’t able to find any jasmine food flavoring that did not taste synthetic and could compete with these two solutions.